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Mudavattukal Kilangu
No surprise that our ancestors were so strong and healthy and that could be attributed to their choice of food. Herbs when consumed at regular intervals, strengthens us to become sturdy! Most of the medicinal values rich herbs are found in hilly terrains. The access to such rare species of food varieties is no longer inaccessible! With open arms, we introduce to you our new product Aatukaal Kizhangu from Yercaud, that has medicinal benefits in curing most of your body ailments like joint pain by it’s abundant healing nature. A life to lead under nature’s nourishment is a boon to mankind. To taste this rare natural herbs, never mind.
Note: The Product can be used for up to six months.
Mudavattukal kizhangu Soup Recipe:
INGREDIENTS REQUIRED TO MAKE MUDAVAATUKAAL KIZHANGU SOUP RECIPE:
Main Ingredients
1 No Of Mudavattukal Kizhangu (medium size)
10 Nos Of Shallots
1 No Of Green Chili
2 Pinches Of Turmeric Powder
For Tempering
1 tsp Sesame Oil
1 No Of Bay Leaf
1 No Of Anise
4 Nos Of Clove
1 Inch of Cinnamon (surul pattai)
1 No Of Dried Red Chili
1 tsp Fennel Seeds
1 tsp Black Pepper
4 Nos Of Garlic Cloves (crushed)
1 Sprig Of Curry Leaves
Other Ingredients
Required Amount Of Rock Salt
Required Amount Of Water
For Garnishing
A Tiny Bunch Of Coriander Leaves
HOW TO MAKE MUDAVAATUKAAL KIZHANGU SOUP RECIPE:
Priliminary Preparation: Wash, scrape and chop the Mudavatukaal kizhangu
1. Take one medium sized Mudavatukkal kizhangu and wash it thoroughly in water and scrape the fluffy outer skin with a scraper or a knife. Peel off the skin completely and chop them off into small pieces and drop it in a bowl of water.
2. Peel off the skin from the shallots too.
Secondary Step: Make The Mudavatukaal Soup:
3. Heat an earthern Pot (mansatti) and tip in a teaspoon of sesame oil and when it is heated, just drop in a teaspoon of fennel seeds along with a roughly torn dried red chili and some curry leaves and crushed garlic.
4. Similarly add the measured quantities of bay leaf, anise, cloves, cinnamon and peppercorns along with a slit green chili.
5. When the tempering is over, just plop in the shallots into the mansatti and stir well.
6. After a minute or two, throw in the Mudavatukaal kizhangu pieces with a nice stir.
7. Sprinkle the required amount of salt along with a few pinches of turmeric powder.
8. Lower the flame and pop the lid on and let it remain in low flame for about fifteen minutes approximately.
9. When the aroma starts wafting out from the mansatti, open the lid and change the flame to high mode.
10. When it comes to a boil (after five minutes approximately) turn off the flame and sprinkle a lavish spread of lush green coriander leaves and turn off the flame.
11. Filter the soup using a colander and serve it hot in a soup bowl on a cold evening after topping it up with a dash of butter or ghee.
TIPS AND TRICKS:
* Soak the Mudavatukaal Kizhangu in hot water for sometime as it enables easy scraping.
* It feels like chopping sugarcane and therefore the process is quite easy after peeling the skin off.
