Fresh Drumstick Moringa Pods 1kg

Description

Fresh moringa pods, known as Drumstick, Moringa Pods, Drumstick Pods, Murungakkai, or Sahjan, are the fruits of the moringa oleifera tree – Moringa oleifera – and are a traditional ingredient in the cuisine of India and other South Asian countries. The term "drumstick" refers to the distinctive appearance of the long, narrow, and stiff pods, which can reach considerable length. They should not be confused with moringa leaves or moringa powder – in this case, the product consists of fresh, whole pods intended for culinary use. They are especially popular in South Indian cuisine, where the term murungakkai is found, among others, in Tamil cuisine. Moringa pods have a characteristic vegetal taste, and after proper heat treatment, their interior becomes soft. The outer, fibrous part of a mature pod may remain hard even after cooking, so the way of eating differs from typical bean pods. Before preparation, moringa should be thoroughly washed, the ends cut off, and sliced crosswise into shorter segments suitable for the dish being prepared. The pods are most often boiled or stewed directly in sauce, soup, or curry. After cooking, the soft pulp inside can be separated from the fibrous outer part while eating; the hard skin of mature pods is usually not consumed. Drumstick is a particularly well-known ingredient of sambar, a South Indian dish based on legumes, vegetables, tamarind, and spices. Moringa Pods are also used in curries, dals, soups, and vegetable stews. They pair well with lentils, tomatoes, onions, coconut, tamarind, chili, turmeric, cumin, mustard, and curry leaves. In Indian cuisine, the pods can be prepared both as one of several ingredients in a dish and as its main vegetable component. The degree of fibrousness depends on maturity – younger pods are usually more tender, while older ones can be noticeably tougher and require longer cooking. Due to the natural character of the fresh product, individual pods may vary in length, diameter, shade of green, degree of curvature, hardness, and maturity. These differences are natural and may affect the cooking time required for the product.