Moringa Flowers
Esgee's Kitchen

Moringa Flowers


The flowers of the magic tree Moringa/ drumstick are highly nutritious. These blooms are a delicacy and can be added to your diet easily. While the fruit and the leaves are widely used, many ignore the flowers. Please do not miss out on these flowers that are equally nourishing. Here are some easy to do recipes for you.

1. Stir Fry Moringa Flowers and Egg

Prep time: 10 minutes Cooking time: 10 minutes

  • 1 cup moringa flowers cleaned and washed
  • 1 onion chopped
  • 2 green chilies chopped
  • 2-3 eggs
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Heat oil and sauté onions in a pan. As they turn transluscent, add the chilies and moringa flowers and continue sautéing on medium flame. Add salt, sprinkle a little water, cover and cook for 2 minutes. Remove lid and break the eggs into it. Stir well and cook till eggs are done. Add pepper powder and remove. Your scrambled eggs are infused with the goodness of moringa flowers!

PS. When serving this dish alongside rice and curry, you may like to sprinkle grated coconut over it. It gives more body and enhances the flavor.

2. Moringa Flower Chutney

A delicious chutney!

Prep Time: 10-12 minutes Cooking Time: 3 minutes

  • ½ cup Moringa flowers washed and cleaned
  • 2 green chilies
  • 2 stalks green mint leaves
  • 2 stalks curry leaves
  • 1 tablespoon roasted chickpeas
  • 1-2 tablespoons of grated coconut
  • ¼ inch long piece of ginger
  • Salt to taste
  • 1 tsp lemon juice
  • Mustard seeds and curry leaves for seasoning
  • 1 teaspoon vegetable oil

Other than mustard seeds, grind all ingredients together to make a fine chutney. Check salt and lemon juice to taste. Pour into a dish and temper with mustard seeds and curry leaves.

Serve with idli, dosa, vada and other snacks.

3. Moringa Flower Fritters

An easy to make and gluten free recipe where only the Moringa blooms are used and stalks discarded.

Prep time: 7-8 minutes Cooking time: 10-12 minutes

  • 1 cup fresh Moringa flowers washed and cleaned
  • 2 tablespoons sesame seeds
  • A pinch of turmeric powder
  • 1 green chili chopped fine
  • 4-5 table spoons of rice flour
  • Salt to taste
  • Vegetable oil for frying

Sprinkle some water over the flowers to wet them. Then mix with salt, turmeric powder, chili, sesame and rice flour. Mix all ingredients well adding a little more water if necessary to form a firm ball/lump. Make flat roundels [like aloo tikkis] and shallow fry them on low heat to a golden brown flipping over when one side is done. These come out nice and crispy. Eat them hot!

PS. This is best served as an accompaniment with the main course.