Culinary Memories: Moringa Oleifera

By Sheela Sheth, Food Expert

Moringa is a pantry must-have for almost every home in my country India, just as the olive tree is in the Levant. We call Moringa the drumstick tree for its long, drumstick-like seed pods. Enjoy some yummy recipes made in my kitchen and learn the art of eating this superfood.

Drumstick Delight


4 Moringa sticks (pods), sliced into 5cm long pieces

1 cup lentils or chickpea flour (roasted)

1 tsp tamarind pulp

¼ cup fresh coriander

1 tsp ginger and garlic paste

1 onion, finely cut

½ tsp turmeric

1 green hot chilli, slit

Salt to taste


1. Steam the Moringa pods for 10 minutes or boil in water until tender. Save the water for the curry

2. Soak the lentils for half an hour and bring it to boil

3. Add all the above ingredients and add water to make a thick curry. Add more spice to your taste

Drumstick Curry


4 Moringa drumsticks

1 ½ cups coriander, chopped

2 to 3 garlic cloves, chopped

½ cup grated or desiccated coconut

1 large onion, diced

½ fresh lemon

1 tbsp oil

5 cashew nuts, chopped

½ tsp roasted cumin powder

1 tsp garam masala or cayenne pepper

1 green chilli (optional)

Salt to taste


1. Rinse and chop the sticks to 5cm long. Boil in salt water until tender or for about 10 minutes

2. Roast the desiccated coconut until light brown

3. Add the cashew nuts, onion and garlic, stir for few minutes and remove from heat

4. Add chopped coriander and grind all to a fine paste and set aside

5. Heat oil in a pan, add the above paste and sauté for five minutes on low heat

6. Add water to desired consistency. Let it boil until thick

7. Add the boiled Moringa and stir gently, squeezing the lemon

8. Sprinkle cayenne pepper and cumin powder to garnish

9. Serve the hot curry with rice or roti

Moringa Soup


2 cups Moringa leaves without stem

1 tsp lemon juice

1 medium-sized potato, finely cut

1 onion, diced

½ cup spring onions, finely cut (for garnish)

1 medium-sized tomato, finely cut

3 cloves garlic

1 tsp olive oil

Black ground pepper to taste


1. Heat oil in a pan and add garlic and onions until golden

2. Add potato and tomato

3. And the Moringa leaves, along with a cup of water

4. When tender, blend with two cups of water

5. Add the lemon juice and salt to taste

6. Let it boil and serve hot with a piece of bread (optional)

7. Garnish with pepper powder and finely cut spring onions 

Moringa eating tip

It is an art to eat the flesh, discarding the hard skin of the Moringa vegetable.  The seeds contain the most nutrients