You might have heard about murungai (moringa) and its benefits. It’s something people in Asia have been eating for generations, but only recently people in the west “recognized” it as a superfood. Not only the tree’s leaves, but also the sticks and bark are useful, and have been used in food and for medication, mainly in Siddha Maruthuvam, for ages. The word muringa is actually derived from the tamil name murungai and the malayali name muringa.
We use the sticks very much, and it’s easy to buy them in the local tamil stores, but the leaves are not always imported. Whenever we are able to buy them, we do, because we love them and of course of the benefits.
Murungai is full of iron, magnesium, pottasium, calcium, folate, zinc, vitamins A, B1, B2, B3. Moreover it is extremely low in fats, and has no harmful cholesterol!
Today I made a murungai leaves kulambu (kind of curry) inspired by the Indian cook Venkatesh Bhat. I love watching his videos and his cooking tips, and he shares a lot of yummy recipes 😋 This recipe is actually a Siddha Maruthuva recipe.
This recipe serves 4 persons. It is usually eaten with rice.
Ingredients (again, listed them after the instructions order, to make it easier for you):
Note: read the instructions carefully, before you start cooking! ☺️