Theluli Fai is a traditional Maldivian preparation of fried moringa (drumstick) leaves, usually combined with onion, garlic, and chilli. It is traditionally served with rice.
Moringa leaves are exceptionally nutrient-dense. They provide:
Iron and folate – useful nutrients for normal red-blood-cell formation.
Calcium – contributes to maintaining healthy bones and teeth.
Vitamin A precursors – important for normal vision and immune function.
Vitamin C and other antioxidants – help protect cells from oxidative stress.
Plant protein and fibre – can contribute to a nutritious, satisfying meal.
Moringa also contains various polyphenols and other phytochemicals that are being studied for their antioxidant and anti-inflammatory properties.
Ingredients
2–3 cups fresh moringa leaves, separated from the stalks
1 medium onion, thinly sliced
5–6 cloves garlic, thinly sliced
2–3 dried red chillies, broken into pieces (I don’t use the chillies)
Salt to taste
Oil for frying
Instruction
The traditional version is wonderfully simple. The leaves, onion, garlic and chillies are fried separately until crisp and then mixed with salt.
- Prepare the moringa leaves: Remove the leaves from the tough stems and wash them well. Drain and dry them thoroughly. This is important because moisture will cause the oil to splutter. I kept the leaves under Sunlight for a couple of hours
- Fry the onion in oil until golden and crisp. Remove and drain.
- Fry the garlic until lightly golden and crisp. Remove.
- Fry the dried red chillies briefly. Be careful not to burn them.
- Finally, fry the moringa leaves in small batches until they become crisp. Traditionally they are deep-fried.
- Combine the crispy moringa leaves, onion, garlic, and chillies. Add salt and mix gently.
Allow it to cool completely before storing in an airtight glass container.
Fried moringa leaves served with sago khichdi, butter milk, and pickle
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