Modakathan keerai is a perennial climber growing in river beds, village areas, fences. Its name in English is Baloon wine. Its name is Indiravalli in Sanskrit.
It is famous for treating arthritis in Siddha medicinal space. It has a lot of medicinal values and used widely in Tamilnadu for culinary purposes. Nowadays the usage of modakkathan keerai in kongu kitchen monthly thrice is considerably increased due to the awareness and health consciousness of the people.
Modaaakkathan keerai is a great support to the body to fight against the cold and cough. It is a very safe and secured greens that can be given to kids. It treats cold and cough amazingly. It gives great relief to the muscle spasm, nervous disorders, skin problems like eczema.
It removes dandruff and promotes the healthy hair. It has so many medicinal qualities that are highly appreciated by the people. It can be useful internally and externally.
People start growing this vine in their home gardens and pots by knowing the importance of this greens. We can consume this greens by cooking with toor dal, or making chutney for rice, idlies, dosai
soup or in variable versions. But the consumption of greens monthly thrice is having the best effects in our health. It is good not only for adults but also anybody can consume this greens without age bar.
Today I prepared Modakathan keerai with Toor dal for morning breakfast. I am very happy to share with you the recipe because of its super taste.
I always use Mysore dal instead of Toor dal. The taste of dal is good and fast cooking one.
easily digestible. When combine with any greens, its taste is enhanced.
Let us check the method of cooking Modakkathan keerai paruppu kootu.....
Ingredients:
Modakathan keerai leaves two cups
Cooked dal two cups
Shallots peeled off and chopped half cup
Green chillies three
Cooking oil (groundnut oil)
Cumin seeds one spoon
Turmeric one spoon
Mustard seeds one spoon
Curry leaves one sprig
Salt to taste.
Procedure:
Chop the modakkathan keerai.
Heat the wok with cooking oil over a medium flame.
Add mustard seeds to splutter.
Add shallots, green chillies, curry leaves and saute for a while until the shallots get transparent.
Add turmeric.
Add the leaves and saute well until the leaves turn shrinkened.
Then Pour the cooked dal with water.
Add salt.
Allow to boil till the leaves cooked. Note: The cooking time of modakkathan keerai is very fast.
It can be cooked for a couple minutes.
Check the taste of salt.
Rub the cumin seeds and add with the boiling greens in dal mixture.
Note: Don't cook too much of time else,the green color of the leaves will be lost
Switch off the flame. Serve hot with hot rice and one spoon of ghee(optional).
Sure, You will admire its super taste.
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