Mudakathan
Keerai/Balloon Vines Leaves is a very popular keerai variety in TamilNadu used
for treating joint pains. Usually compresses are prepared using mudakathan
keerai and applied on joints for the pain. Herbal hair oils are also prepared
with mudakathan keerai which helps to fight dandruff. Other common recipes that
are prepared are Mudakathan Keerai Dosai, Mudakathan Keerai Soup, Mudakathan
Keerai Kuzhambu etc. For now I am sharing Mudakathan Keerai Kara Kuzhambu with
you all, please try it out friends and reap the benefits of the same. Meanwhile do not forget to check out other interesting South Indian Kuzhambu varieties here.
Here’s
how to make Mudakathan Keerai Kara Kuzhambu with step by step photos…
Ingredients
Mudakathan Keerai/Ballon Vine Leaves
|
1 big cup tightly packed
|
Shallots/Sambar Onions
|
15
|
Garlic Cloves
|
10-12
|
Tamarind/Puli
|
One lemon sized ball
|
Red Chili Powder
|
1 tbsp
|
Coriander Powder
|
2 tbsp
|
Turmeric Powder
|
¼ tsp
|
Salt
|
As needed
|
For
Tempering
Oil/Gingelly Oil
|
2 tbsp
|
Mustard Seeds *
|
½ tsp
|
Cumin Seeds *
|
½ tsp
|
Fenugreek Seeds *
|
½ tsp
|
Curry Leaves
|
6-8
|
* If
you have have thalippu vadagam then you can use it for tempering.
Preparation
Time: 10-15 minutes Recipe Category: Main Course/Lunch
Cooking
Time: 25-30 minutes Recipe Cuisine: Tamil Nadu, Indian
Serves:
5-6
Author: Priya Anandakumar
Method
Clean
the Mudakathan Keerai, pluck just the leaves, wash it thoroughly with water
atleast 3-4 times and keep it aside.
Soak
the tamarind in about 2 cups of warm water for about 10-15 minutes. Extract the
juice by squezzing the tamarind and filter it into another bowl and keep it
aside.
Heat
oil in a kadai, splutter mustard seeds, after that add cumin seeds, fenugreek
seeds, curry leaves and sauté for about 10-15 secs.
Now add
the onions, garlic and sauté well until colour of the onions change to golden
brown colour.
Add the
washed mudakathan keerai to the kadai and fry it, it will start to shrink.
At this
point add the tamarind extract to the kadai.
Add red
chilli powder, coriander powder, turmeric powder, salt and mix really well. Let
it boil for about 10-12 minutes or until the gravy starts to get thick.
After
the gravy starts to thicken the oil will start to float on the gravy. At that
point switch off the stove.
Yes,
delicious, spicy, tangy, healthy and tasty mudakathan Keerai Kara Kuzhambu is
ready to be enjoyed.
Serve
this mudakathan keerai kuzhambu with a bowl of steamed rice, or as side dish
for idlis, dosas, or even for rotis.
Suggestions:
You can
chop the mudakathan keerai before you sauté it.
You can
sauté the mudakatan keerai with a tsp of oil separately and then grind it in
the mixer and then add it to the tamarind extract when it is boiling.
Other South Indian Kuzhambu varieties that might
be of your interest...
Kathrikkai
Murungakkai Kara Kuzhambu[brinjal & drumsticks]
PakodaKurma
Thank
you all for visiting my space, please come back again for more delectable,
healthy and other interesting typical Tamil Nadu recipes from my kitchen.
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find this post really interesting, it will really be nice if you can share with
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Until
then I am signing off…
Yummy and healthy kuzambu
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