If you’re tired of the classic chutneys, give this nutritious and delicious option a try!
This chutney is made with protein-rich horse gram, highly nutritious moringa, garlic, and spices. I assure you, once you taste it, you’ll want to go back for seconds.
I usually enjoy this chutney with rice—whether it’s white, brown, or red. It also pairs well with quinoa, millets, dosa, idly, or even as a spread on toast. Feel free to experiment and see what combinations you like best.
Click the YouTube video linked below to watch how to make this recipe.
I hope you try it and enjoy it as much as I did!
Moringa Horse gram Chutney
Recipe by
Servings
2 servings
Cooking time
30 minutes
Ingredients
- Two handfuls of rinsed moringa/drumstick leaves
- 1/2 cup of sprouted horse gram
- 1 tablespoon of coconut oil
- 1 teaspoon cumin seeds
- 4-5 cloves of garlic
- 7-8 black peppercorns
- 4-5 dried byadagi chilies
- a pinch of hing
- 1/4 cup of fresh coconut chunks
- medium marble-sized tamarind
- water
- salt as per taste
Directions
- Heat the coconut oil in a pan on medium heat.
- Add cumin seeds and garlic cloves. Sauté until garlic turns light brown.
- Add black peppercorns, red chilies, hing (asafoetida), and sprouted horse gram. Sauté on medium heat for 3-4 minutes.
- Add moringa, salt, and sauté for 2-3 minutes more.
- Add coconut chunks and tamarind, and stir. Allow the ingredients to cool completely.
- Transfer the ingredients into a mixer jar and blend into a coarse powder. Add a little water and blend again until slightly fine. Then make golf ball-sized rounds or leave it in powder form.
- Serve with rice, quinoa, millets, dosa, idlis, or even as a spread on toast topped with ghee. Enjoy!
Recipe Video
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If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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