Moringa leaves & flower tambuli/ Drumstick flower & leaves tambuli

Moringa/ Drumstick is one useful tree, almost each and every part* is edible and has its own health benefit. It is called as Moringa oleifera scientifically. Bark or stem, leaves, flower and pods, can prevent or cure many health issues. Leaves are rich in iron and other vitamin, minerals and fibre and hence cure anaemia if consumed on regular basis. It is helpful in treating joint pain, diabetes, some of the stomach & intestinal ailments. It works as anti-inflammatory, anti- microbial too! It improves breast milk production.

Care must be taken while consuming (pods, seeds mainly) during pregnancy as it has laxative property. It is suggested to monitor while consuming larger measure of seed extract or even pod as sometimes it may show adverse effects such as body pain or it may increase body heat (nature being ushna (Sanskrit) which means heat.

Flower of this tree is also nutritionally very rice and good to have whenever available.

*Note: 
Keep an eye on the health if you are consuming on regular basis. It may have adverse health effects such as stomach upset if consumed in larger quantities (leaves, pods, flower) especially in kids!
It is believed to have heat property on body & few chemicals cause negative symptoms.
Consult an expert if you intake stem extract (better to avoid root).

Also find other recipes of Moringa (drumstick) leaves & flowers such as Moringa  leaves & multigrain spicy bread, Moringa leaves mudde palya, Moringa rice, Moringa chutney powder and Drumstick flower mudde palya. Now, let us see how to make tambuli.

Preparation time; 10 minutes

Cooking time: 5 minutes

Serves: 4

Ingredients:

Moringa/ Drumstick flowers – ¼ cup or 1 fistful

Moringa leaves – 1 handful

Grated coconut – ¼ cup or little less

Fresh curds or buttermilk – 1 cup

Green chilli – 1 or Pepper corns- 10, I prefer later

Salt to taste

Cumin seeds – 1 tsp (optional)

Mustard seeds – 1 tsp

Ghee/ oil – 3 tsp

Curry leaves – 1 sprig

Dry red chilli - 1

Method:

• Collect the leaves and flower. Remove very hard stem and softer stems are good to have.
• Clean and remove any bugs or dried parts and wash well. Drain water completely.
• Take cleaned flower & leaves in a pan. Add few drops of oil or ghee and fry in medium flame until they turn tender or until leaves wilt.
• Now take grated coconut, fried leaves and flowers, green chilli or pepper, salt and cumin seeds in a mixer jar. Grind to make smooth paste of chutney consistency, adding required water.
• Transfer to a serving bowl, add buttermilk/ curds.
• Prepare a seasoning of mustards, minced dry red chilli and curry leaves in remaining oil/ ghee. On spluttering, add it to the tambuli.
• Serve with hot steamed rice.

Notes:

Either leaves or flower alone can be used in making tambuli. Remaining process goes same.