Friday, 15 July 2016

Mudakathan Keerai Kara Kuzhambu/Mudakathan Keerai Puli Kuzhambu/Balloon Vines Leaves Gravy

Mudakathan Keerai/Balloon Vines Leaves is a very popular keerai variety in TamilNady 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           
Cooking Time: 25-30 minutes
Serves: 5-6

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.


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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Until then I am signing off…





1 comment:

Hello everybody,
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Priya Anandakumar