Mulakushyam
Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.
Ingredientsfor 2 servings
- 3 nos Onion medium
- 2 tbsp Tamarind (Puli)
- 11/2 tsp Chilly powder
- 1 tbsp Coconut oil
- Salt, to taste
- Jaggery A small piece (Sharkkara)
- Asafoetida A pinch (Kayam)
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
- 1 nos Dry red chillies (Kollamulaku)
- 1 tsp Coconut oil
Preparation
Step 1
Set a pan over medium heat and pour in the oil or a kadai.
Step 2
Add chopped onion and cook until golden brown.
Step 3
Cool it and grind it finely in a mixer grinder along with tamarind, chilly powder and salt.
Step 4
Heat the oil in the same pan.
Step 5
Add asafoetida.
Step 6
When the smell comes, add mustard seeds.
Step 7
When it allow to crackles, add red chillies and curry leaves.
Step 8
Add the onion paste and stir.
Step 9
Boil and check the level of salt.
Step 10
Switch off the fire and add the piece of jaggery and stir in.
Step 11
Serve while still hot with idli or dosa.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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