Nugge Soppu Saaru | Moringa Leaves Curry

Nugge Soppu Saaru | Moringa Leaves Curry

Nugge Soppu Saaru | Moringa (Drumstick) Leaves Curry Mangalore Style

A nutritious curry made using two super foods – Drumstick leaves and green gram

Hello Foodies,
Drumsticks have been an integral part of south Indian cuisine since ages. No sambhar is complete without the drumsticks. Like any other green vegetable, it is loaded with a number of nutrients that can benefit you. Apart from the fruit, the leaves of drumsticks are also very nutritious and carry a plethora of health benefits.

The vibrant green feathery leaves are called ‘Nugge Soppu’ in Kannada and ‘Nurge Thappu’ in Tulu language. The drumstick leaves have immense medicinal value as they are a rich source of Vitamis and minerals. These leaves also act as roughage and promote proper bowel movement.

The drumstick leaves and moong curry has to be one my favorite curries that I grew up eating.The drumstick leaves offer a slightly bitter flavor and are also known to increase heat in the body. So Mom always paired them with whole moong to mask the bitterness and to balance the heat. Green gram (hesarukalu / padengi) is a high source of protein, fibre, antioxidants and nutrients. And hence this curry combines the goodness of both these superfoods. This curry not only pairs well with rice and but also with dosa or chapatis. Let’s hop on to the recipe  🙂

5 from 4 votes
Nugge Soppu Saaru
Prep Time
10 mins
Cook Time
20 mins
soaking time
6 hrs
Total Time
30 mins
 

A nutritious curry made using two super foods - Drumstick leaves and green gram

Course: Main Course
Cuisine: Mangalorean
Keyword: Curry
Servings: 8
Author: Smitha R
Ingredients
  • 1 bunch drumstick leaves
  • 1/2 cup whole moong (green gram)
  • salt to taste
For the masala
  • 1/2 cup grated coconut
  • 1/2 onion roughly chopped
  • 4 cloves garlic
  • 5 to 6 byadgi chillies (roasted)
  • 1 tablespoon coriander seeds (roasted)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • half lemon sized tamarind
For tempering
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 4 cloves garlic crushed
  • 1 sprig curry leaves
  • 2 pinches hing / asafoetida
Instructions
  1. Soak the green gram in sufficient water for 5 to 6 hours or overnight.Drain all the water and transfer to a pan.
  2. Separate the drumstick leaves from their stalks and wash them thoroughly.
  3. Add them to the pan containing the soaked green gram.Add water just enough to cover the green gram and the leaves and cook them on a medium flame.

  4. Meanwhile blend all the ingredients under the for the masala section with some water to a fine paste.
  5. Once green gram and leaves are cooked well ,add the ground masala to the pan. 

  6. Add salt. Add water as required to get the desired consistency of the curry.

  7. Once the curry comes to a boil lower the flame and let it cook for another 7 to 8 minutes. Switch off the flame
Tempering
  1. Heat oil in a pan and add the mustard seeds.Once it pops, add the garlic. When the garlic turns golden in color add hing and curry leaves.

  2. Fry till the curry leaves turn crisp and add the seasoning to the curry. Stir well. Serve hot with rice or chapatis.

Recipe Notes

Take care not to overcook the green gram. They will turn mushy if overcooked.

Adjust the quantity of spices according to your taste.

In Pics

Soak the green gram in sufficient water for 5 to 6 hours or overnight.Drain all the water and transfer to a pan.Separate the drumstick leaves from their stalks and wash them thoroughly. Add them to the pan containing the soaked green gram.


Add water just enough to cover the green gram and the leaves and cook them on a medium flame.


Meanwhile blend all the ingredients under the for the masala section with some water to a fine paste.
Once moong and leaves are cooked well ,add the ground masala to the pan.


Add salt and water if required to get the desired consistency.Once the curry comes to a boil lower the flame and let it cook for another 7 to 8 minutes. Switch off the flame.


Heat oil in a pan and add the mustard seeds.Once it pops, add the garlic. When the garlic turns golden in colur add hing and curry leaves.Fry till the curry leaves turn crisp and add the seasoning to the curry.Stir well.

Serve hot with rice or chapatis.

Nugge Soppu Saaru

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Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

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