Muringayila Chammanthi/ Drumstick Leaves Chutney Ep No : 131

 Chutney or chammanthi's is a condiment / sauce in the Indian cuisine .Here is a chutney which is made with drumstick leaves .Drumstick leaves have seven times more vitamin C when compare with oranges and fifteen times potassium than that of banana's.These leaves are richest source of calcium, protein , iron and amino acids .Moreover these green leaves are rich in antioxidants which helps to protect cells from damage and elevate the body's immune system.Drumstick leaves or moringa taken by mouth helps to overcome anaemia,arthritis,ulcer, headache and stomach pain.

Method Of Preparation

Take ten tablespoon of freshly grated coconut, six bird's eye chilies and six shallots.
Transfer to a mixi jar, add quarter glass water and grind it.
Don't over grind the chutney.
Switch on the flame and keep a pan.
Add one teaspoon of coconut oil.
When oil gets heat up , add quarter teaspoon mustard seeds.
When mustard seeds pop up, add one fistful of fresh drumstick leaves and stir well for a minute.
Add the prepared mix and stir well along with drumstick leaves.
Pour half glass water in the mixi jar and add to the chutney , stir well.
Stir till it starts boils.
Don't allow to boil fully.
When it is about to start boil, switch off the flame.
Stir well for a minute even after switch off the flame to prevent them from boiling again.
Serve with boiled elephant yam.



Ingredients


Freshly Grated Coconut-Ten Tablespoon
Bird's Eye Chilies- Six Nos
Shallots - Six Nos
Drumstick Leaves - One Fistful 
Water- Half Glass
Coconut Oil - One Teaspoon
Mustard Seeds - Quarter Teaspoon
Salt - For Taste

More Yummy Pics Of Drumstick Leaves Chutney or Muringayila Chammanthi:   








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