Immunity5 min
Moringa Powder Stirred into Spiced Buttermilk
Half a teaspoon of moringa powder whisked into chaas with roasted cumin and salt, an easy summer lunch drink.
Moringa in everyday Indian homes
Moringa (sahjan or drumstick) leaves are rich in iron, calcium and vitamin A. In Indian homes they are cooked into dal, sambar and thepla, and the dried leaf powder is now widely sold.
Moringa powder can taste grassy on its own. Whisking it into spiced buttermilk hides the taste and adds a little iron, calcium and vitamin A to an everyday drink.
Ingredients
- ½ tsp moringa powder
- 1 glass thin buttermilk
- A pinch of roasted jeera powder
- A pinch of black salt
How to prepare
- Whisk everything together until smooth.
How to use
- Drink with lunch, three or four times a week.
- Make it fresh each time.
Helpful habits
- Bright green powder that smells like dry leaves is fresh.
Precautions
- Start with ¼ tsp if you are new to moringa.
- Avoid moringa root and bark; only leaves and pods are used as food.
- Check with a doctor if you take thyroid or diabetes medicine.
- A home remedy, not a treatment. See a doctor if symptoms last more than a few days or get worse.
Frequently asked questions
Can I add it to hot dishes?
- Yes, after cooking, to keep more nutrients.
Is it safe for children?
- A small pinch in food is fine for older children.
How much moringa powder a day?
- Half to one teaspoon in food is plenty.
