Moringa
The first time I tried cooking drumsticks, I underestimated how much patience they ask of you. I tossed them straight into a pan with onions, tomatoes, and spices, and thought I was done. But as I began to eat them, I realised the real work lay in pulling the tender pulp out of the fibrous pods, scraping it clean with my teeth. It felt almost like a game. By the end of the meal, fingers stained with masala and a pile of husks on my plate, I understood why so many households make a simple sabzi out of drumsticks: it slows you down and makes you pay attention to your food.
—– Nakul Hari, Ooty
What is it?
Drumsticks, also known as moringa pods, are the long, slender, and slightly ridged seed pods of the Moringa oleifera tree. Typically measuring 30–45 centimetres in length, these green pods are edible when young and tender; they become fibrous and turn brown as they mature. Drumsticks have a mild, earthy flavour and are known for their ability to absorb spices and seasonings well, making them a popular ingredient in South Asian curries and stews.
What other names does it have?
Botanical Name: Moringa oleifera
Regional Names: Drumsticks (English), Shevgyachi sheng (Marathi), Murungai (Tamil), Muringnga (Malayalam), Mullakaya (Telugu).
When is it in season?
Where is it found?
Drumstick trees are highly drought-resistant, making them well-suited to arid and semi-arid regions. In tropical and subtropical climates with seasonal rainfall, the tree can flower once or even twice a year; in more favourable conditions, it may flower year-round, although this depends on the region. Moringa tolerates a wide range of soils, with a pH between 5 and 9, but grows best in well-drained loamy or sandy soils. It is widely cultivated across India, particularly in Gujarat, Maharashtra, and the southern states of Andhra Pradesh, Tamil Nadu, and Karnataka, where it is a staple in both home gardens and farms.
What is its history/cultural significance?
According to the National Library of Medicine, moringa—often referred to as the “Miracle Tree”—is a species widely distributed across the world. It is believed to be native to the Indian subcontinent, specifically India, Pakistan, Afghanistan, and Bangladesh, with India currently being the largest producer. The name “Miracle Tree” stems from moringa’s versatility and nutritional value. Historically, the tree was introduced from India to regions in Africa, Southeast Asia, and the Philippines, where it became naturalised and integrated into traditional food and medicinal practices.
How can you use it?
Moringa leaves and flowers should be washed thoroughly before use. The young, tender leaves are generally more palatable and preferred for cooking. The drumstick pods, when still young, should be scrubbed clean, washed well, and cut into 2–3-inch pieces before being cooked. Once cooked, the soft inner flesh and seeds can be scraped or sucked out from the fibrous outer covering. In the case of mature drumstick pods, it is advisable to scrape off the outer ridges to remove excess fibres, making them easier to cook and eat.
What states can I find it in?
What parts of the plant are edible?
The leaves, stalks, stems, immature green fruit or seed pods, flowers, and young seeds.
Is it nutritious?
According to this study, moringa is a good source of protein, vitamins A, B, and C, and its seed kernels contain a significant amount of oil.
How do you store it?
Leaves of the moringa plant are often dried and stored for later use; however, fresh leaves are perishable and should be consumed within 1-2 days. Young drumsticks and moringa flowers can be stored in the refrigerator for 2-3 days, but are best consumed fresh.
Stories
The rise of India’s moringa economy by Aditya Ansh, Mongabay
This article explores moringa’s rise from a South Indian staple to a globally celebrated superfood, highlighting Tamil Nadu’s leadership in cultivation and export, while also examining the challenges farmers face with storage, market access, and fair pricing alongside the opportunities it creates for women entrepreneurs and wellness brands.
Recipes
Andhra Style Munakkada Masala Kura Recipe – Drumstick Dry Curry Recipe by Archana’s Kitchen
Moringa Leaves Stir-fry Recipe by Take It Easy Chef
Shojne Phool Posto Recipe by Experiences of a Gastronomad
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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