Moringa pods (drumsticks)

Moringa oleifera

vegetable

Long ribbed pods, cut into pieces in sambar and curries: you chew the tender pulp and seeds, then leave the fiber.

Origin

Southern India and Sri Lanka

Season (United States)

all year round

Preparation

The ends are trimmed and the pods cut into 5-8 cm pieces, which cook for 10 to 15 minutes in the curry; at the table, the fibrous skin is left at the side of the plate.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Their shape gave them their English name, drumstick.