Nugge Soppu Sambar | Drumstick Leaves Curry | Nugge Soppu Saaru

Nugge Soppu Sambar | Drumstick Leaves Curry | Nugge Soppu Saaru

Nugge Soppu Sambar | Drumstick Leaves Curry | Nugge Soppu Saaru with a detailed photo and video recipe. Drumstick leaves are extremely nutritious and it’s very important to eat them in any form. This nugge soppu sambar is a nutritious curry made using two superfoods – drumstick leaves and green gram. Both superfoods are highly nutritious and hence this curry combines the goodness of both of these superfoods.

moringa leaves
Moringa/Drumstick Leaves

You will be surprised to know that every part of the drumstick/moringa tree is edible. The leaves, flowers, fruits can be cooked and eaten. Roots are used in medicines and seeds are used to extract oil. The most amazing thing about the moringa tree is that every part of the tree offers great health benefits as it is full of essential nutrients and antioxidants. Therefore it is rightly called ‘miracle moringa‘!.

Drumsticks have been an integral part of South Indian cuisine since ages. No sambar is complete without drumsticks. Apart from the fruit, the drumsticks/moringa leaves are also used in many dishes.

drumstick leaves curry
drumstick leaves curry with sprouted green gram

The drumstick leaves offer a slightly bitter flavour and are also known to increase heat in the body. So my mom used to pair drumstick leaves with whole sprouted green gram(moong) to mask the bitterness and to balance the heat. This nugge soppu sambar combines the goodness of both of the superfoods. Serve this curry with rice/chapati or does/idli.

Finally, I would like to highlight my other Mangalorean cuisine collection with the Nugge Soppu Sambar post. It includes recipes like drumstick leaves stir fry, tajank sukka, menthe ganji, tetla recipe, kudu basale saar, pineapple sasive, wild mango curry, pathrode gassi, kaadu peere sukka, harive soppu palya, kembal pickle, mushroom sukka, huruli chutney, thimare tambuli, tajank neer dose. Further, I request you to check my other recipes collection like,

Recipe Card For Nugge Soppu Sambar :

Nugge Soppu Sambar | Drumstick Leaves Curry | Nugge Soppu Saaru

Drumstick leaves are extremely nutritious and it's very important to eat them in any form. This nugge soppu sambar is a nutritious curry made using two superfoods – drumstick leaves and green gram. Both superfoods are highly nutritious and hence this curry combines the goodness of both of these superfoods.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian, mangalore cuisines
Servings: 6 people
Author: Yashashwini Kotian

Ingredients

  • 2 bunch drumstick/nugge soppu/drumstick leaves
  • 1 cup green gram sprouted
  • 2 tomato chopped
  • 1 onion chopped
  • 2 green chilli

for masala

  • 4 to 5 red chilli byadagi, roasted
  • 1 tbsp coriander seeds roasted
  • ¼ tsp cumin seed roasted
  • ¼ tsp methi seed roasted
  • 1 cup coconut grated
  • small lemon size tamarind
  • 4 cloves garlic peeled
  • ¼ tsp turmeric powder

tempering

  • 2 tbsp oil
  • 2 cloves garlic crushed
  • ½ tsp mustard seeds
  • 1 dry red chilli broken

Instructions

  • Soak the green gram in sufficient water for 4 to 5 hours and make them sprout.
  • Separate the moringa leaves from the stalk and wash them thoroughly.
  • Add sprouted green gram to kadai, add 2 chopped tomatoes, 1 chopped onion, 2 green chillies and salt to taste. Add water just enough to cover the green gram and cook them on a medium flame for 5 minutes.
  • Meanwhile, let's prepare for masala. Take a frying pan, add 4 to 5 byadagi red chilli, 1 tbsp coriander seeds, ¼ cumin seeds, ¼ tsp methi seeds and little oil to roast.
  • Fry all the masala on low flame.
  • Let all the roasted masalas cool down and then transfer to mixi jar.
  • Further, add 1 cup grated coconut, 4 garlic cloves and a small lemon sized tamarind to mixi jar. Add little water and grind into a fine paste.
  • Once green grams are cooked well. Add the ground masala to the kadai, add water as required to get the desired consistency of the curry.
  • Cover and let it come to boil on medium flame.
  • Once the curry comes to a boil, add moringa leaves and mix well.
  • Cover it again and cook for just 2 minutes on low flame and switch off the flame.

tempering

  • take tadka pan, add 2 tbsp oil and add ½ tsp mustard seeds, once it pops add 2 crushed garlic dry red chilli.
  • Add the seasoning to the curry and stir well.
  • Serve hot with rice and chpathi or dosa.

Video

Notes

  • Do not overcook the sprouted green gram. It may lose nutrients if you overcook.
  • Do not overcook after adding moringa leaves. It may release a bitter taste if you overcook.
  • The cleaning process is a bit messy time consuming but there is an easy method to remove the leaves. Roll the drumstick leaves in a newspaper or thin cotton cloth and keep it overnight. Later you will find that most of the leaves have been shed by themselves and beyond that, it is easy to clean.

How to make nugge soppu sambar with step by step photo:

  • Soak the green gram in sufficient water for 4 to 5 hours and make them sprout.
green gram
  • Separate the moringa leaves from the stalk and wash them thoroughly.
  • Add sprouted green gram to kadai, add 2 chopped tomatoes, 1 chopped onion, 2 green chillies and salt to taste. Add water just enough to cover the green gram and cook them on a medium flame for 5 minutes.
  • Meanwhile, let’s prepare for masala. Take a frying pan, add 4 to 5 byadagi red chilli, 1 tbsp coriander seeds, ¼ cumin seeds, ¼ tsp methi seeds and little oil to roast. Fry all the masala on low flame.
  • Let all the roasted masalas cool down and then transfer to mixi jar. Further, add 1 cup grated coconut, 4 garlic cloves and a small lemon sized tamarind to mixi jar. Add little water and grind into a fine paste.
  • Once green grams are cooked well. Add the ground masala to the kadai, add water as required to get the desired consistency of the curry. Cover and let it come to boil on medium flame.
  • Once the curry comes to a boil, add moringa leaves and mix well. Cover it again and cook for just 2 minutes on low flame and switch off the flame.
  • take tadka pan, add 2 tbsp oil and add ½ tsp mustard seeds, once it pops add 2 crushed garlic dry red chilli. Add the seasoning to the curry and stir well.
  • Serve hot with rice and chpathi or dosa.
nugge soppu saaru

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