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

Chutney Recipes

For variety of recipes

Recipe Index

Browntop_millet_Mudakattan_Dosai

#BrowntopMilletMudakattanDosai :

#BrowntopMillet is also known by name #AmericanMillet.

It is called #KulaSamai or Palapul in Tamil.

It is known by name #Korle or Pedda Same in Kannada.

Markra, Murat in Hindi
Andu Korralu, Eduru gaddi in Telugu
Chama pothaval in Malayalam

It has been in use since ancient times. The grains are Brownish yellow in color. It is largely cultivated in Tumakuru, Chikkaballapur and Chitradurga districts of Karnataka and some parts of Tamil Nadu, Andhra and Maharashtra. It grows well in less fertile and dry area with one or two spells of rain.
Unlike other millet it is being cultivated in limited area in India and also dehusking grains is little bit difficult compared to other millet. So it is costlier than the other ones.

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

#MudakattanKeerai 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.

Actually Mudakathan keerai becomes gooey and viscous when it has been made into paste just like okra [ Ladies finger]. This particular property serves as a binding agent for the dosai maavu [ dosai batter ].
So I tried mudakattan keerai [ mudakathan keerai ] dosai with Browntop millet [ American millet ]

The best part is that it requires only three ingredients to get an amazing tasty tasty greenish dosai!

Soaking time for Browntop millet [ American millet ]     : 2 Hours
Grinding Time                                                                      : 10 minutes
Number of Dosai                                                                  : 12 - 15 Approx.

Ingredients :
1 cup	Browntop millet
1 Tbsp	Black gram split
1/3 cup	Mudakattan keerai [ Mudakathan keerai ]
1 Tsp	Salt [ Adjust ]

Gingelly oil [ Till / sesame oil ] or groundnut oil to make dosai on tawa.

Method :
Take Browntop millet and black gram in a vessel.
Wash twice with clean water.
Add 1 1/2 cups of water and soak for two hours.

Wash mudakattan keerai [ mudakathan keerai ] twice in clean water.
Drain over a cutting board or colander. Set aside.

After two hours take soaked Browntop millet and black gram in a mixie jar.
Add little water and grind into a smooth batter.

Transfer into a vessel.

Now chop mudakattan keerai [ mudakathan keerai ] nicely.
Add chopped keerai into the mixie jar and grind into a smooth paste adding little water.
Transfer into the vessel containing browntop millet & black gram batter.
Wash the mixie jar with little water and pour into the vessel containing batter.
Add salt and mix well.
The batter should be watery just like Neer dosai batter.
Now batter is ready to make dosai on a dosai tawa/dosai kal.

The dosai will be tastier and softer if done after allowing the batter to stand for 2 - 4 hours.

Heat a tawa [ dosai kal ] on stove over medium heat.
Pour quarter to half a teaspoon of oil on the surface of the tawa.
When the oil starts fuming start pouring dosai maavu from outer to inner as shown in the link below.

The method of making dosai from watery [ diluted ] dosai Batter

Sprinkle some oil on the surface of dosai.

Cook until the edge starts curling up and some golden spots start appearing.
Gently spread the oil that we have sprinkled earlier over the dosai with dosai ladle.
Transfer dosai to a serving plate.

No need to flip dosai and cook the other side.

Again grease tawa and make next dosai.

Relish hot dosai with any spicy chutney of your choice.

You might like to try

Cholam dosai	Masaal dosai	Thinai maavu dosai
Maavu dosai	Browntop millet Bread	Appam from Samai

Yellow Pumpkin flower in cooking	Jute Leaf in cooking	Samai Buckwheat payasam
Kuthiraivaali sweet Bread	Samai venthaya keerai roti [ Littlemillet methy pancake ]	Samai spicy masala Bread[ Littlemillet spicymasala bread ]

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Recipe Index 

Samai-Mudakathan-Dosai

#SamaiMudakathanDosai  #LittleMilletMudakathanDosai :

#Samai [ #SamaiArisi ] is known as #LittleMillet in English.
Scientific name : Panicum miliare
#Samai is called #Kutki in Hindi; #Sama in Telugu;
#Same in Kannada and #Chama in Malayalam.
#Samai belongs to small seeded cereals called #Millet.
#Millet are generally gluten free and non acid forming cereals.
They are rich in fiber, minerals like iron, calcium, magneseum, manganese & zinc and Vitamins.
#LittleMillet has more Iron and Zinc compared to rice and wheat.

To know more on Millet

Nutrients in Millet

More on Millet

Millet

Images of Millet

#MudakattanKeerai 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.

A few days back I have made maavu [ dough ] using mudakathan [ mudakattan ] keerai along with foxtail millet to prepare dosai. The dosai was made immediately after grinding without fermenting the maavu. The dosai came out nicely just like neer dosai and the taste was excellent.
Actually Mudakathan keerai becomes gooey and viscous when it has been made into paste just like okra [ Ladies finger]. This particular property serves as a binding agent for the dosai maavu [ dosai batter ].
So I tried mudakattan keerai [ mudakathan keerai ] dosai with Samai [ Little millet ]

The best part is that it requires only three ingredients to get an amazing tasty tasty greenish dosai!

Soaking time for Samaiarisi [ Little millet ]     : 2 Hours
Grinding Time                                                     : 10 minutes
Number of Dosai                                                  : 12 - 15 Approx.

Ingredients :
1 cup	Samai [ Little millet ]
1/4 cup	Coconut scrapings
1/3 cup	Mudakattan keerai [ Mudakathan keerai ]
1 Tsp	Salt [ Adjust ]

Gingelly oil [ Till / sesame oil ] or groundnut oil to make dosai on tawa.

Method :
Take Samai [ Little millet ] in a vessel.
Wash twice with clean water.
Add 2 cups of water and soak for two hours.

Wash mudakattan keerai [ mudakathan keerai ] twice in clean water.
Drain over a cutting board or colander. Set aside.

After two hours take soaked Samai [ Little millet ] and coconut scrapings in a mixie jar.
Add enough water and grind coarsely.
Now chop mudakattan keerai [ mudakathan keerai ] nicely.
Add chopped keerai into the mixie jar and grind into a smooth paste adding little water.
Transfer into a vessel.
Wash the mixie jar with little water and pour into the vessel containing Samaiarisi [ Little millet ]-coconut-mudakattan batter.
Add salt and mix well.
The batter should be watery just like Neer dosai batter.
Now batter is ready to make dosai on a dosai tawa/dosai kal.



Heat a tawa [ dosai kal ] on stove over medium heat.
Pour quarter to half a teaspoon of oil on the surface of the tawa.
When the oil starts fuming start pouring dosai maavu from outer to inner as shown in the link below.

The method of making dosai from watery [ diluted ] dosai Batter

Sprinkle some oil on the surface of dosai.



Cook until the edge starts curling up and some golden spots start appearing.
Gently spread the oil that we have sprinkled earlier over the dosai with dosai ladle.
Transfer dosai to a serving plate.

No need to flip dosai and cook the other side.

Again grease tawa and make next dosai.

After making some 5 dosas I saved rest of the maavu in the fridge.

Next day made dosai for dinner.

It turned out to be more tastier and got softer dosai with lots of holes.

Relish hot dosai with any spicy chutney of your choice.





You might like to try

Cholam dosai	Masaal dosai	Thinai maavu dosai
Maavu dosai	Kambu dosai	Appam from Samai

Samai Bisibelebath [ Little Millet Bisibelebath ]	Samai Kanji [ Little millet Gruel ]	Samai Buckwheat payasam
Samaiarisi Payasam [ Little millet Payasam ]	Samai venthaya keerai roti [ Littlemillet methy pancake ]	Samai spicy masala Bread[ Littlemillet spicymasala bread ]

To try other Little millet recipes

Samai [ Little millet ] Recipes


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Millet Recipes

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Recipe Index