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Moringa Pepper Curry / Drumstick leaves pepper curry

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Gayatri (@rene121)
South IndianLunchDinnerSideMain CourseVegetarianVeganDairy-FreeGluten-Free

Here’s a flavorful and nutritious recipe for Moringa Pepper Curry, a South Indian-inspired dish that combines the earthy taste of moringa leaves (also called drumstick leaves) with the sharp heat of black pepper and aromatic spices. Often found in South Indian or Sri Lankan kitchens, this curry is both medicinal and flavorful, harnessing the health benefits of moringa—rich in vitamins A, C, and calcium—alongside the digestive and anti-inflammatory properties of pepper. The leaves are typically...

Moringa Pepper Curry / Drumstick leaves pepper curry recipe

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Prep Time
15min
Cook Time
15min
Total Time
30min

Ingredients

4 Servings
(1 serving = 1 portion of curry)

For the Curry

  • Moringa leaves
    Moringa leaves
    2cups
  • Onion (large, finely chopped)
    Onion (large, finely chopped)
    1
  • Tomato (medium, chopped)
    Tomato (medium, chopped)
    1
  • Garlic (crushed or chopped)
    Garlic (crushed or chopped)
    4clove
  • Green chilies (slit)
    Green chilies (slit)
    2
  • Curry leaves
    Curry leaves
    1sprig
  • Turmeric powder
    Turmeric powder
    1/4tsp
  • Salt (to taste)
    Salt (to taste)
  • Oil (coconut oil preferred)
    Oil (coconut oil preferred)
    2tbsp

For the Masala Paste

  • Grated coconut (fresh or frozen)
    Grated coconut (fresh or frozen)
    1/2cup
  • Black peppercorns
    Black peppercorns
    1 1/2tsp
  • Cumin seeds
    Cumin seeds
    1tsp
  • Fennel seeds
    Fennel seeds
    1/2tsp
  • Dry red chilies
    Dry red chilies
    2
  • Shallots (or ½ small onion)
    Shallots (or ½ small onion)
    3

For Seasoning (optional)

  • Fresh coconut oil
    Fresh coconut oil
    1tsp

How to make Moringa Pepper Curry / Drumstick leaves pepper curry

Clean and Prepare the Moringa Leaves

  1. Step 1

    Pluck the moringa leaves from the stalks, avoiding thick stems as they are fibrous.

  2. Step 2

    Wash thoroughly in water to remove dirt and grit, then drain and set aside.

Make the Masala Paste

  1. Step 1

    Dry roast black peppercorns, cumin seeds, fennel seeds, and dry red chilies in a pan for 1–2 minutes until aromatic.

  2. Step 2

    Add grated coconut and lightly toast for another minute.

  3. Step 3

    Let the mixture cool, then blend with shallots (or onion) and a little water into a fine paste.

    Step 2.1: Let the mixture cool, then blend with shallots (or onion) and a little water into a fine paste

Sauté the Base

  1. Step 1

    Heat oil in a pan and add curry leaves, green chilies, and crushed garlic. Sauté for 30 seconds.

  2. Step 2

    Add chopped onions and cook until golden brown.

  3. Step 3

    Add chopped tomatoes, turmeric powder, and a little salt. Cook until the tomatoes are soft and mushy.

Add Masala & Cook Moringa

  1. Step 1

    Add the ground pepper-coconut masala paste to the pan and sauté for 2–3 minutes on medium flame until the raw smell is gone.

  2. Step 2

    Add about ½ cup of water and bring to a simmer.

    Step 4.1: Add about ½ cup of water and bring to a simmer
  3. Step 3

    Add the cleaned moringa leaves, stir well, and cook covered for 4–5 minutes.

    Step 4.1: Add the cleaned moringa leaves, stir well, and cook covered for 4–5 minutes
    Step 4.2: Add the cleaned moringa leaves, stir well, and cook covered for 4–5 minutes
  4. Step 4

    Adjust salt and spice levels. Add more hot water if you prefer a thinner curry.

  5. Step 5

    Turn off the flame.

For Seasoning (optional)

  1. Step 1

    Finally, add fresh coconut oil and mix well.

Nutrition (per serving)

Calories

80.1kcal (4.01%)

Protein

2.1g (4.3%)

Carbs

4.0g (1.47%)

Sugars

0.8g (1.56%)

Healthy Fat

0.8g

Unhealthy Fat

6.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. You can add toor dal or moong dal to make it a protein-rich curry.

  2. For extra richness, add a spoon of coconut milk at the end.

  3. Adjust black pepper to taste – this curry is meant to be peppery and warming.

FAQS

  1. Can I use frozen moringa leaves?

    Yes, frozen moringa leaves can be used, but fresh leaves are preferred for better flavor and texture.

  2. What can I substitute for grated coconut?

    You can use coconut milk or desiccated coconut as a substitute, but the texture and flavor may vary slightly.

  3. Is this curry very spicy?

    The curry is peppery and warming, but you can adjust the spice level by reducing the amount of black pepper and chilies.

  4. Can I make this curry vegan?

    Yes, the recipe is naturally vegan if you use coconut oil and avoid adding any dairy-based ingredients.

  5. What is the best accompaniment for this curry?

    It pairs well with steamed rice, millet, chapati, or even curd rice as a spicy side dish.

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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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