I trimmed off the top of my moringa plant because it is getting rather tall and it will need to be brought inside the house for the winter. I’m hoping that topping the tree will encourage it to branch out and not just grow straight up with a single trunk.
I had never used fresh moringa leaves before so this was my first opportunity. I decided to include them in upma for breakfast this morning. I prepared the upma pretty much the way I always do by frying mustard seeds, cumin seeds, coriander seeds, stick cinnamon, cloves, cardamom pods, dried red chili, curry leaves and cashews in coconut oil.
Onions were added…
…followed by frozen peas.
Then I added semolina and roasted it for a few minutes along with the other ingredients.
Next I added water and kosher salt and mixed in the moringa leaves and raisins..
A lid was placed on the pan and the heat turned to low until the moisture was absorbed and the upma started to become crumbly when stirred.
The upma was done, but the moringa leaves were such a small contribution, so I set about making a chutney-like condiment using moringa leaf powder. Be forewarned that this was pulled out of thin air. If you are looking for an authentic morinaga chutney this is not it. It was, however, delicious and was the perfect accompaniment to the moringa upma.
I sliced an onion and left the slices to soak in water.
Meanwhile I put together a paste consisting of cashews, moringa powder, turmeric powder, fenugreek leaf powder, curry leaf paste (from frozen), tamarind paste, jaggery and water as required for blending.
In a hot pan I briefly sautéed mustard seeds and cumin seeds, added the drained onions which had been soaking in water and sautéed them for just a minute. I wanted the onions to remain partially raw and crunchy. Then I poured in the moringa/curry leaf/cashew paste.
After a few quick stirs I switched off the heat.
Using the same blender in which the cashew paste had been made I blended some cilantro, adding just enough water to facilitate blending. This was added to the onion mixture and black salt was added for seasoning.
Earlier this year, when there were tomatoes on the vines but none of them ripe yet, I pickled green tomatoes with onions. When I noticed a jar of these in the refrigerator it occurred to me that it would be a good addition to the onion/moringa chutney.
The “chutney” was delicious and went well with the moringa leaves upma.