Moringa (Drumstick) Masala  recipe

Moringa (Drumstick) Masala

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time
IndianLunchDinnerSide DishVegetarianVeganGluten-Free

Moringa (Drumstick) Masala is a vegetarian side dish that pairs the flavour of moringa with spices, tangy tamarind, and coconut. Rich in potassium, dietary fibre, and magnesium, this dish adds a nutritious and tasty element to any meal, pairing well with rice and bread. It's easy to prepare and offers a unique and satisfying taste experience. Enjoy the flavours that make it a great choice for any meal.


4 Servings
(1 serving = 1 cup)

Main Ingredients

  • 4
    Moringa Sticks (Drumsticks)
  • 3cups
  • 2tbsp
  • 1tsp
    Black Mustard Seeds
  • 3
    Dry Red Chillies
  • 1sprig
    Curry Leaves
  • 1tbsp
    Garlic, finely chopped or crushed
  • 2
    Green chillies, finely chopped
  • 15
    Shallots (small onions), peeled
  • 1tsp
    Turmeric Powder
  • 1/2tbsp
    Kashmiri Chilli Powder
  • Salt to taste
  • 1/2cup
    ground Tomato
  • 2tbsp
    Tamarind Paste
  • 2tbsp
    Coconut, freshly grated or desiccated
  • 1tsp


  1. Trim the ends of the drumstick, cut it into 1.5-inch pieces and set aside.

  2. Boil the moringa (drumsticks) in slightly salted water for 8-10 minutes. After boiling, drain and reserve the cooking water.

    Step 1.1: Boil the moringa (drumsticks) in slightly salted water for 8-10 minutes
  3. Heat oil in a large pan over medium heat. Add mustard seeds and allow them to splutter.

  4. Add the dry red chillies and curry leaves, and fry briefly until aromatic.

  5. Add shallots, garlic, green chillies, and sauté until shallots turn pink.

  6. Mix in turmeric and Kashmiri chilli powder, and cook for a minute to allow the spices to release their flavour.

  7. Mix in the ground tomatoes and add the tamarind paste, desiccated coconut, and sugar, and cook until the oil begins to surface.

  8. Add the boiled drumsticks to the pan and mix well.

    Step 1.1: Add the boiled drumsticks to the pan and mix well
  9. Gradually add a cup of reserved cooking water. Simmer for 5-7 minutes, stirring occasionally until flavors meld and the gravy thickens. Adjust the consistency by simmering longer if a drier sabzi is preferred.

  10. Adjust the seasoning with salt to taste. 

  11. Serve hot alongside rice or flatbreads like roti or naan.

Tips & Tricks

  1. Adjust the spice level to your preference.

  2. For a creamier texture, add a splash of coconut milk towards the end of the cooking process.

  3. Chew the cooked moringa when eating, to extract the pulp and juice, discarding the fibrous parts.

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Recipe by

Leena Kohli


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