Mudakattan_Keerai_Chutney

#MudakattanKeeraiChutney : 

#MudakattanKeerai [ #MudakathanKeerai ] is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as Balloon Vine or Love in a Puff or Heartseed or Heartseed vine.

The botanical name is Cardiospermum halicacabum and Cardiospermum corindum.
The leaves are rich source of antioxidants and its an anti inflammatory agent.

It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Generally I used to include mudakattan keerai paste with dosai maavu or grind with rice & urad dhal [ black gram ] to prepare Mudakattan dosai.

I have made mudakattan dosai with some of the millet varieties.

This time I tried a chutney from Mudakattan keerai [ Mudakathan leaves ].

Here presenting two chutneys from Mudakattan keerai. 

The first one being Mudakattan with Nellikkai and the 

second one Mudakattan with fried gram [ pottukadalai ].

1. Mudakattan-Nellikkai Chutney :

Ingredients :
1/2 Cup	Mudakattan keerai chopped
10 - 15	Green chilly [ Adjust ]*
1 big size	Onion, chop nicely
1/2 inch long	Ginger, chop finely
1 - 2 Tsp	Lemon juice [ adjust ]
Small piece	Asafoetida [ Perungayam ]
1 Tsp	Black gram
1 Tsp	Horse gram
3	Nellikkai [ Amla ], deseed and chop nicely
1 - 2 pinch	Turmeric powder
5 - 6	Garlic pods
6 -10	Black pepper corns [ adjust ]
1/2 Tsp	Jaggery
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

*What I have shown in the image is green chilly only but the color is red.

Method :

Heat a kadai with half a teaspoon of oil on a stove over medium flame.

Add asafoetida piece & black gram and fry for few seconds and then add horse gram.

Keep stirring till horse gram splutters and black gram turns golden brown.

Transfer into a bowl.

Add half a teaspoon of oil in the same kadai and add turmeric powder.

Immediately add chopped nellikkai [ amla ] pieces.

Keep stirring till the pieces become soft.

Transfer into a bowl.

Again in the same kadai add half a teaspoon of oil and add ginger & chilly. Saute for a minute and then add onion & garlic. Keep stirring till onion changes to dark pink color and gives out nice aroma.

Transfer into the bowl.

Now in the same kadai add half a teaspoon of oil and put in nicely chopped mudakattan keerai.

Keep stirring till keerai becomes soft and well cooked.

Let all the fried and sauteed items cool down to room temperature. 

Take all the sauteed ingredients, fried items along with salt, jaggery & lemon juice.

Grind into a smooth paste. Check salt.

Check sourness of the chutney. The mudakattan keerai gives slightly bitter taste to the chutney. So add lemon juice liberally that helps to subside the bitter taste.

Thus prepared spicy chutney goes well with Idli and also a superb accompaniment to dosai.

2. Mudakattan-Fried gram Chutney :

In the second chutney I have taken karpooravalli leaves [ Omavalli ] also along with Mudakattan keerai. Mudakattan keerai doesn't have any aroma and so I have included karpooravalli to give an extra punch to the chutney.

I have used jaggery in the first chutney to neutralize the bitter taste of the mudakattan keerai. Here I have included fried gram [ pottukadalai or porikadalai ] for the same purpose. The chutney has come out well and the taste was superb.

Ingredients :
1/2 Cup	Mudakattan keerai chopped
10 - 15	Green chilly [ Adjust ]*
1 big size	Onion, chop nicely
1/2 inch long	Ginger, chop finely
1 - 2 Tsp	Lemon juice [ adjust ]
Small piece	Asafoetida [ Perungayam ]
1 Tsp	Cumin seeds [ Jeera ]
1 Tsp	Coriander seeds [ Dhaniya ]
2 Tbsp	Fried gram [ porikadalai or varukadalai ]
10 - 12	Karpooravalli leaves
5 - 6	Garlic pods
1	Tomato, chop into 8 pieces
1/2 Tsp	Vinegar [ optional ]
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

Method :

Heat a kadai with half a teaspoon of oil on a stove over medium heat.

Add ginger & chilly. Saute for a minute and then add onion & garlic. Keep stirring till onion changes to dark pink color and gives out nice aroma.

Transfer into a bowl.

Again in the same kadai add half a teaspoon of oil and put in nicely chopped mudakattan keerai.

Keep stirring till keerai becomes soft and well cooked.

Transfer into the bowl.

Now in the same kadai add half a teaspoon of oil and saute tomato pieces till done.

Transfer into the bowl.

Let all the items cool down to room temperature.

Combine all the other ingredients with sauteed ones and blend into a smooth paste.

Check salt and sourness.

Transfer into a serving bowl.

Mudakattan spicy chutney goes well with Idli and 

also with dosai.

You may like to try :

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Vallarai [ centella ] chutney	Poduthalai thuvaiyal	Pineapple-Mint Chutney	Vetrilai [ Betel leaf ] chutney
Katharikkai [ Brinjal ] chutney	Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal	Maangai herbal chutney [ Raw mango herbal chutney ]

For Other Chutney Varieties

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