"Combine the cooked mudakathan keerai leaves, tamarind juice, tomatoes, and a blend of aromatic spices to create a flavorful base for the authentic mudakathan keerai rasam." Serve the piping hot mudakathan keerai rasam with a side of steamed rice and a dash of ghee for a soulful and nourishing culinary experience that will transport you to the vibrant flavors of Tamil Nadu."
Heat a saucepan and pour in two cups of water and when it comes to a boil, just add in a cup of mudakathan keerai into it after cleaning and rinsing thoroughly. Lower the flame and let it boil for about ten minutes approximately.
Turn off the flame when the color changes and when it cools down slightly, just filter the boiled mudakathan keerai using a tea filter and keep the extract.
Take a mortar and pestle and just clean it up with a neat cloth. Add the measured quantities of garlic, black peppercorns, cumin seeds and curry leaves to it. Gently pound them into a coarse mixture and keep aside.
Heat the pan again and tip in a tablespoon of gingely oil and when it is heated, just add a teaspoon of mustard seeds to it. When it starts to splutter, just scatter some cumin seeds along with a roughly torn red chili. Then add a pinch of asafoetida powder with a small stir.
When the sizzle stops, gently squirt in the pound spice mixture and stir in for a few seconds to get aromatic. Then dust a little turmeric powder along with a nice stir.
At this stage, plop in the chopped tomatoes and stir for a second or two to soften it up. Now add the tamarind water along with the required salt. Let it boil in low flame for two minutes approximately.
At last add the mudakathan keerai extract and alter the flame to high mode and allow it to boil for a minute or two. When it comes to a boil, just turn off the flame.
Garnish with some lush green cilantro and serve hot with steamed rice and papad.
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.