Nurge Soppu Sukka | Mangalorean Moringa Leaves Sabzi

Nurge Soppu Sukka — simple and nourishing sabzi made with moringa leaves. (Nurge Soppu in Tulu means Moringa leaves)

Many of the foods now celebrated as superfoods have always been part of our traditional kitchens. Nurge Soppu, known as moringa leaves, is one such humble green.

In many coastal and South Indian homes, Nurge Soppu has been cooked for generations — not for its labels or trends, but simply because it nourished the body and suited everyday meals.

About Nurge Soppu Sukka

 This Nurge Soppu Sukka is a simple, home-style preparation that lets the goodness of the leaves shine through.  This bhaji is typically served with rice and dal, making it a wholesome meal. I also have another simple drumstick leaves sabzi on the blog, cooked in a slightly different way, which you might enjoy trying.

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Nurge Soppu Sukka | Mangalorean Moringa Leaves Sabzi

A Mangalorean style Moringa leaves sabzi sabzi that’s gently spiced and is nourishing.

Course Main Course, Sabzi

Cuisine Indian, Mangalorean

Keyword Drumstick leaves Sabzi, Moringa Leaves Sabzi, nurge soppu bhaji, nurge soppu sukka

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1 big bunch of moringa/ drumstick leaves
• 2 ½ tbsp boiled rice/ red rice
• 4 dry red chillies
• 1 tbsp coriander seeds
• ½ tsp cumin seeds
• 1 tbsp oil
• 1 tsp mustard seeds
• ½ tsp udad dal
• few curry leaves
• 2 to 3 cloves of garlic, chopped
• 1 onion, chopped
• 1 tsp jaggery powder (optional)
• salt to taste
• ½ cup freshly grated coconut

Instructions

• Wash and chop drumstick leaves. Keep aside.
• Heat a pan. Add boiled rice and roast on low heat for few seconds.
• Transfer roasted rice in to a mixer jar.
• Add red chillies, coriander seeds and cumin seeds. Blend to a coarse powder.
• Heat oil in a pan. Add mustard seeds, udad dal, curry leaves and chopped garlic. Saute for few seconds.
• Add chopped onion and saute for few seconds.
• Add chopped moringa leaves (around 4 cups). Mix well.
• Add around 1 tbsp water, cover and cook for 7 to 8 minutes.
• Add salt, rice and spice powder,jaggery powder and mix well. Cover and cook for 5 more minutes.
• Add coconut and cook for 1 to 2 minutes.  Serve hot

Recipe Video

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