MUDAKATHAN KEERAI VATHA KULAMBU / MUDAKATHAN KEERAI THOKKU RECIPE



MUDAKATHAN KEERAI VATHA KULAMBU / MUDAKATHAN
 KEERAI THOKKU RECIPE

INGREDIENTS FOR SAUTEIMG AND GRINDING

Mudakathan keerai - 1 handful
Oil - 2 tsp
Pepper corns - 1/2 tsp
Coriander seeds / dhaniya - 1 tsp
Channa dal / kadalai paruppu - 1 tsp
Urad dal / ullutham paruppu - 1 tsp
Peeled garlic - 10 nos
Roughly chopped onion - 1 no
Tamarind / pulli - a small lemon size
Water for grinding - 1/2 cup

INGREDIENTS FOR TEMPERING

Gingelly oil / nalla ennai - 4 tbsp
Mustard seeds / kadugu - 1/2 tsp
Homemade chili powder / kulambu mellaigai thull - 2 tbsp [as required]
Salt - 1 1/2 tsp [as required]
Water - 1 1/2 cup

Preparation time : 15 minutes
Cooking time : 20 minutes
No of servings : 4-5 members
Cuisine : South Indian
Coarse : Side dish for rice

Method :

1) Heat oil in a pan add pepper corns, coriander seeds, channa dal, urad dal and fry them well for 1 minute in a low flame till they turn into a golden brown in color.

2) Add peeled garlic, roughly chopped onions and saute well for 2 minutes in a low flame.

3) Add a small lemon size tamarind, saute again for 2 minutes, add the mudakathan keerai leaves, saute, cook for 2 minutes in a low flame and cool down completely.

4) Place them in a blender, add water, grind them into a smooth paste.

5) Heat oil in a pan, crackle mustard seeds, add the grounded paste, mix well and cook for 2 minutes.

6) Add chili powder, salt and mix well. Rinse the mixi jar with 1 1/2 cup of water, pour and mix well.

7) Cook for 5 minutes till the oil separates the pan, turn off the stove and serve.

Heat 2 tsp of oil in a pan

Add pepper corns, coriander seeds, channa
 dal, urad dal

Fry them well for 1 minute in a low flame, till they
 turn into a nice golden brown in color 

Add peeled garlic and roughly chopped onions

Saute for 2 minutes in a low flame

Add a small lemon size tamarind 

Again saute for 2 minutes

Add the mudakathan keerai leaves

Saute well, cook for 2 minutes in a low flame, turn
 of the flame and cool down completely

Place them in a blender

Add 1/2  up of water

Grind them in a smooth paste

Heat gingely oil in a pan

Add mustard seeds

Crackle them

Add the grounded paste

Mix well and cook for 2 minutes

Add 2 tbsp of chili powder

Mix well

Add salt

Mix well

Rinse the mixi jar with  1 1/2 cup of water

Mix well

Cook for 5 minutes in a low flame

Cook till the oil separates the pan

Turn off the stove

Serve.

Serve with rice

Enjoy!!..

 

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