Mulaku Koottan
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 2 servings
- 1 nos Onion finely chopped, large
- 3 nos Green chillies
- 4 - Curry leaves
- 1/2 tsp Red chilly powder
- 1/2 tsp Coriander powder
- 1/4 tsp Asafoetida (Kayam)
- Salt, to taste
- Jaggery A small piece (Sharkkara)
- 1 tbsp Coconut oil
- Tamarind pulp A lemon sized (Puli)
Preparation
Step 1
Warm the oil in a pan or a kadai.
Step 2
Cook the onion and green chillies.
Step 3
When the onions turn brown, add curry leaves followed by red chilly powder, coriander powder, asafoetida and salt.
Step 4
Cook for a min.
Step 5
Add tamarind pulp.
Step 6
When it thickens, add the piece of jaggery.
Step 7
Goes well with idli, dosa or even rice.
Tip
Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.
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