Powerhouse in a Pinch: Drumstick Leaves Chutney – An Isha Delight

This vibrant chutney packs a nutritious punch, bursting with vitamins and minerals from drumstick leaves. Adapted from Sadhguru’s “A Taste of Well-Being,” this recipe is simple to make yet bursting with flavor.

Ingredients:

• 1 cup Drumstick leaves, washed and drained
• 2 tbsp Cooking oil
• ¼ tsp Cumin seeds
• 5-7 Red chillies (adjust for spice preference)
• ¼ tsp Split Bengal gram (chana dal)
• ¼ tsp Split black gram (urad dal)
• ¼ tsp Mustard seeds
• 1 marble-sized Tamarind, soaked in water
• ¼ cup Fresh grated coconut
• Salt to taste
• Water (as needed)

Method:

1. Spice Symphony: In a pan, dry roast cumin seeds, red chillies, and dals until fragrant and golden brown.

2. Drumstick Delight: Heat 1 tablespoon of oil in the pan. Add mustard seeds and let them splutter. Add drumstick leaves and saute until slightly wilted. Don’t overcook to preserve the vibrant green color.

3. Grind Time: Allow the mixture to cool. In a grinder, combine roasted spices and dals, sauteed drumstick leaves, tamarind pulp (extracted from soaked tamarind), coconut, and salt. Grind to a slightly coarse chutney, adding water as needed for consistency.

4. Serve and Savor: Enjoy this flavorful chutney with dosa, idli, or even as a dip for vegetables.

Tips:

• For a milder chutney, remove some of the seeds from the red chillies before roasting.
• You can substitute lemon juice for tamarind.
• This chutney stays fresh in the refrigerator for 2-3 days.