Moringa / Drumstick leaves chutney and Rice:

Nugge Soppu ,Moringa or Drumstick leaves are a power house of nutrients.  Back in 2016 I had tried a bunch of drumstick recipes to publish in Vijaya next kannada daily. This chutney recipe is from that trial and after that it is in my regular menu and I have made it many times, as well as tried to mix this same chutney into cooked rice after doing some seasoning and liked it a lot and It is an awesome way to feed small kids with added goodness of moringa.

I will first describe how to make chutney and at last I will add the procedure of rice as well.

This chutney stays good for up to one week and we can store this in a refrigerator and can be enjoyed as a side dish or make rice item and relish and can be packed as a carry meal in a tiffin box as well.

Procedure for  Chutney:

Moringa leaves – 4 cups (keep aside some young leaves for seasoning)

To be ground:

Roasted red chillies – 3

Black pepper – 3

Garlic – 10 cloves

Tamarind – ¼ tea spoon

Coriander leaves – 3 table spoons (chopped)

Cumin – 1 tea spoon

Jaggery – ½ to 1 tea spoon



Oil – 2 table spoons

Mustard – 1 tea spoon

Curry leaves – 2 strings

Garlic – 10 cloves (chopped)

Onion – 1 (chopped)

Turmeric – ½ tea spoon


-Take moringa leaves (keep aside a little) and grind with all the items under “To be Ground” from Roasted red chillies to salt in the list by adding little water into coarse paste.

-Now take one kadai, do seasoning part. Heat oil, splutter mustard, add curry leaves, chopped garlic, onion ,turmeric and fry until onion and garlic becomes light brown.

-Add moringa leaves, which we have kept aside and fry till it wilts and add ground paste and fry for 3 to 5 minutes or until raw smell vanishes and mixture changes in colour.

-You can serve this as a side dish with hot rice and ghee. This chutney stays good under refrigeration and can be used as a moringa rice mix as well.

Now we will see the procedure for Moringa Rice:

It is simple. Take some oil and put one tea spoon of cumin, little curry leaves and one or two table spoons of ready chutney, little salt and mix nicely. Switch off the gas. Mix required amount of ready cooked rice in this mixture and mix nicely to devour aromatic moringa rice. If you have ready chutney around, it is a quick recipe.










Fresh Chick Peas Pulav:

Fresh chick peas are green in colour and known as Cholia / Hara Chana. They are fresh young Garbanzo beans which are usually sold as a small bundle of plants with roots intact. These are found only in winter months here in Bangalore. People usually enjoy eating this as a fresh bean by shelling its outer green pod. Chickpeas are high in dietary fibre, mineral, vitamins, proteins.

Ribbet collage 1

These pods are tiny compared to green peas pods. Usually one pod will contain only one garbanzo bean, rarely we find two beans as well. Not more than that.


One pot meal is a super cool idea to consume these fresh beans, which I have paired with a cucumber chutney, which I will post next.

Here we will see how I made this Pulav –



Small grain rice – 3 cups (we call this as Jeera samba rice)

Onions – 2

Green chillies – 3 to 4

Ginger garlic paste – 1 table spoon

Fresh chick peas /green Chana – 1 small cup

French beans – 8 to 10 (chopped)

Pudina leaves – 2 tblsp (chopped)

Coriander leaves – 2 tblsp ( chopped)


Lemon – ½

Ghee – 1 table spoon

Oil – 2 table spoons

Shahi jeera – 1 tea spoon

Bay leaves – 2 small

Cloves – 4

Cinnamon – 1” piece

Mace – 1

Cardamom – 2


-Wash rice, drain and keep aside.

-Slice onion, green chillies.

-Take one cooker, heat oil, put all the masalas from Shahi jeera to cardamom.

Ribbet collage 2

-Fry onion, green chillies till it is light brown.

-Add ginger garlic paste and toss. Add chopped beans, fresh chick peas and fry for a while.

-Add salt, drained rice, chopped coriander, pudina and fry for 2 minutes. Add 5 ½ cups of water (rice 1: 1 ½ cups of water + 1cup for veggie)

Ribbet collage 3

-When water starts to boil, check for salt, add lemon juice and I table spoon of ghee. Close the cooker lid.

– Cook until one whistle, then simmer for 2 minutes. Switch off the gas.


-When steam relieves mix the rice and serve with Hot cucumber chutney


-I usually use 1 ½ cups of water for 1 cup of small grain rice.

-Here additional 1 cup of water is to cook fresh bean.

-Instead of Chana one can use fresh green peas as well.