Everybody has been anemic at least once in their life time. When we were young, amma and appa took us to our family doctor, he was nice guy but unfortunately died last year. Usually I am the patient, because my sister ate whatever food she got, I was not like that. Amma will tell him about me she is not eating properly and always tired. Then he will check my eyes and blood pressure etc and finally give a lab work of hemoglobin count on blood. As usual it will come back low, and he will say she is anemic I am prescribing some iron tonic for her. Most difficult part is drinking that iron tonic. I will always spit some and drink some. Amma finally found out my trick and started giving home readies to prevent me from getting anemic.
When I was pregnant with my little princess, and around 30th week of pregnancy doctor told me I am anemic and he prescribed Iron tablets. I was already eating a big pill in the name of prenatal vitamin and in addition to that I have to eat this huge pill. Trust me my condition was like this proverb ( Mongan eiruna pattiyude thalyil thenga veena mathiri means poor dog already in pain and crying instead of that it got a hit from coconut that fell from the tree). At that time I have no Moringa leaf/ Muringa ila in my garden, if I had I would have able to cook and eat more often and it would have helped me not to get anemic. The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium. So ladies if you are pregnant try to add more of this leaves in your diets. The sea weeds, Sweet potato, Swiss chard spinach etc are iron rich vegetable try to add in your diet. If you want read more about iron rich vegetables from here. Further you have to take iron absorption enhancer like broccoli, orange juice, tomato to increase the absorption of iron. Read more about them from here.
This year we got bounty of Moringa/Muringa leaves from our little plant. So decide to make curry with them whenever possible. Once the weather gets cold I don’t know if they will survive or not. I wish I could get some seeds before the frost comes or I don’t want any frost this year. Any way for that, I have to become weather guy to predict that. My brother in law is weather guy, when I ask him about weather he will say he can tell today’s weather tomorrow correctly.
One tedious thing about the Moringa leaves is plucking the leaves individually, it is a time taking effort but the end results are worth it. Since it taste bitter as swiss chard, I added some red onion and coconut and used the coconut oil to bring out full flavors. You need to acquired the taste of Moringa leaves either you can love them or hate it. I love them so I make more often depending upon the availability. Here goes the recipe of simple muringa ila thoran.Print recipe from here
What you need
Muringa ila/Moringa leaves: 5 cup
Red onion: ½ of one onion
Coconut: ¼ cup ( I used dessicated )
Cumin powder: 1 teaspoon
Urad dal: 1 tablespoon
Chili powder: ¼ teaspoon
Salt : 1 teaspoon
Oil : 1 tablespoon ( I used coconut oil)
Red chilies: 2 no (halved into two)
Mustard seeds: 1/2 teaspoon
Curry leaves: 1 sprig
How I made
Pluck individual moringa/muringa leaves from the stem, and wash and clean the entire leaves in the running water using a colander and set aside.
Heat oil in a pan and add mustard seeds, urad dal and halved red chilies. Once mustard seeds starts spluttering add chopped onion and fry them until they become translucent or change the color. It takes about 6 minutes. To this add washed moringa/muringa leaves and let them cook for another 8 minutes with closed lid.
Once the moringa leaves are well done add coconut, chili powder, cumin powder and curry leaves and fry for another minute or two and switch off the flame.
Enjoy with rice and curry
Preparation time: 15 minutes
Yield : 3 serving
Will you make it again: Yes I will
I am sending this delicious healthy muringa ila thoran to to Hearth and Soul Hop-Volume 19