Indulging in a bowl of Mudakathan keerai kuzhambu is not just a gastronomic delight but also a journey into the world of holistic well-being. The esteemed Mudakathan keerai, with its potential anti-inflammatory and antioxidant properties, imparts not only its vibrant green hue but also its potential health benefits to this delectable curry.
Take a tiny ball of tamarind and soak it in hot water and keep aside. When it cools down gently squeeze the pulp and strain the tamarind water in a cup and keep it.
Clean the mudakathan keerai and get rid of the tiny stalks from the keerai and wash well. Peel off the skin from the shallots and garlic and chop the tomato.
Heat a saucepan and tip in a little oil and scatter some peppercorns and cumin seeds. Add a quarter cup of urad dal along with some dried red chilies. Stir in low flame and throw in some curry leaves and add a pinch of asafoetida powder. When the whole mixture gets roasted up, just lower the flame and change the ingredients into a vessel.
Place the pan again in the stove and tip in a little oil. Add a cup of mudakathan keerai and saute well until it turns aromatic. Transfer it to a plate and heat the saucepan again. Add all the roasted ingredients including this keerai to a blender and blend it into a smooth paste and keep aside.
Heat the saucepan and tip in three tablespoons of sesame oil and when it is heated scatter some mustard seeds to it. Add the measured quantities of fenugreek seeds, asafoetida powder and curry leaves and when it splutters just add the measured quantities of garlic cloves and shallots to it. Stir everything in low flame and when the onion turns translucent, just plop in the tomatoes. When it begins to soften, sprinkle the required amount of rock salt with a nice stir.
Add the measured quantities of red chili, coriander and turmeric powders and add the spice and keerai paste into the sauce pan with a nice stir. Let it saute for a minute and now add two cups of water approximately. When it starts to boil, add the tamarind water and alter the flame to high mode. Let it boil for about seven to ten minutes approximately. Keep stirring now and then and when it thickens, just sprinkle a teaspoon of jaggery and when the oil starts to separate at the sides, just turn off the flame. Now the mudakathan keerai kuzhambu is ready to serve.
Serve it hot with a cup of rice, a little ghee and potato fry.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.