SOUTH INDIES...... This is one of the most healthiest meal Ive ever seen. With Avare Kaal in season, you will find them in every food item. Soppu Saar (sambar made of various leafy veggies, like Methi, Dill, Palak, etc) is a very popular Sambar for this one. But that can be prepared in any season, since variety of Soppu is available throughout the year. Avare Kaal is the special catch for this season. But frankly one has to develop a taste for it... The Saar is tasty no doubt... Its the Mudde that needs a lot of guts to sink your teeth into. I had the same experience when I was eating it for the first time in my childhood. In fact I refused to eat it. I ate the Saar with the regular white Rice (tastes good too). As years went by I developed its taste, and started loving it. My preference still goes to the Jola-Mudde..(Jowar ). But if you like Ragi, then thats the one for you! Besides no need to re- iterate the benefits of Ragi. Follow the recipe to the T and enjoy this winter special form south..... MUDDE-SAAR. SAAR: Ingredients: 1. 2 cups Avare Kaal(Vaal) peeled and washed. 2. Wet paste: 1 tabsp fresh grated Coconut, 1 tsp roasted Til, 1 tsp roasted Jeera, 1/2 tsp Peppercorns, 2 green Chillies, small fistful Curry Patta leaves, tabsp of chopped Coriander, 1 tabsp Garlic cloves, peeled, pinch of Haldi, pinch of Heeng,and 1 heaped tabsp of the cooked Avare. Grind to a fine paste. 3. 1 tsp Masala powder (given below) 4. 1 tabsp Tamarind pulp. 5. Cherry size piece of Jaggery. 6. Salt to taste. 7. Tempering: 1 tabsp Ghee, Mustard seeds, Chopped fresh Corinader, Curry Patta, Heeng powder. 8. Roast to dry Masala: 1 tsp Dhana,1 tsp Jeera, 1/2 tsp Pepper, 1 tsp Til, 1/4 tsp Methi, 1/2 tsp Chana Daal, 1/2 tsp Urad Daal,few dry red Chillies. Dry roast each one on sim till golden, and powder in a spice grinder. Method: 1. Pressure cook the Avare kaal with water for 3 whistles. Tip in a cooking pan. (Remove a tabsp for grinding). Add 2 cups water and start cooking. 2. Add the wet paste, Masala, Tamaring pulp, Jaggery, Salt and cook for 20 minutes. 3. Prepare the Tempering and pour on the Saar. Garnish with chopped Corainder. Serve hot with Mudde. FOR THE MUDDE: 1. Heat 2 cups of water in a thick bottom pan. Add Salt to taste and 2 tsp of Oil. 2. When it starts boiling, very slowly, in small batches, sprinkle the Ragi, or Jowar flour.(you will need 1 cup of flour), till it forms a soft blob. Take care to make a smooth paste. 3. Close lid and cook on sim for 5 minutes, stirring occasionally. 4. Tip into a serving bowl, top it with dollop of Ghee, and serve with Saar.
Posted on: Mon, 08 Sep 2014 16:43:57 +0000
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