MATKICHI USAL
MATKICHI USAL
it is popular main course dish of all over maharashtra here is 100% marathi recipe / pakakruti for matkichi usal or recipe for moath beans
Ingredients:2 cups matki (moath beans)
4-5 curry leaves
2 green chillies cut lengthwise
½ tsp turmeric
½ tsp red chili powder
½ tsp goda masala (or you can use garam masala)
½ tsp black mustard seeds
salt to taste
2 tbsp oil
1 tsp cumin seeds
juice of ½ a lemon
2 tbsp freshly grated coconut
1/2 tsp jaggery
freshly chopped green corriander leaves for garnish
Method:Soak the matki overnight in plenty of water. Rinse well, Tie in a muslin cloth (manjarpat or any cotoon cloth) in next 24 hours sprouts will come out. Remember keep cloth wet and keep it in warm place.wash thoroughly through running water.Grind together cocnut cumin seeds and jagerry with water.
In a pan on medium high heat, add the oil. When hot, carefully add the black mustard seeds. After the splattering subsides, add curry leaves and green chillies . then add turmeric, red chili powder, goda masala and salt. Add the sprouted matki, stir well then add ground paste and 2 cups of water reduce the heat, cover and let cook for 10-15 minutes on low heat. Then add the lemon juice .again cover and cook for 5 minutes or till done. garnish with corriander leaves Serve hot with fresh chapatis
TIP===== IF YOU WANT SPICY VERSION YOU CAN USE KANDA LASUN MASALA INSTEAD OF GODA MASALA IN THAT CASE DO NOT USE RED CHILLY POWDER
WE SUPPLY HOME MADE GODA MASALA , KANDA LASUN MASALA , GARAM MASALA ALL OVER INDIA AND ABROAD
CONTACT
swarupajog@rediffmail.com
satya_satyendra@rediffmail.com
it is popular main course dish of all over maharashtra here is 100% marathi recipe / pakakruti for matkichi usal or recipe for moath beans
Ingredients:2 cups matki (moath beans)
4-5 curry leaves
2 green chillies cut lengthwise
½ tsp turmeric
½ tsp red chili powder
½ tsp goda masala (or you can use garam masala)
½ tsp black mustard seeds
salt to taste
2 tbsp oil
1 tsp cumin seeds
juice of ½ a lemon
2 tbsp freshly grated coconut
1/2 tsp jaggery
freshly chopped green corriander leaves for garnish
Method:Soak the matki overnight in plenty of water. Rinse well, Tie in a muslin cloth (manjarpat or any cotoon cloth) in next 24 hours sprouts will come out. Remember keep cloth wet and keep it in warm place.wash thoroughly through running water.Grind together cocnut cumin seeds and jagerry with water.
In a pan on medium high heat, add the oil. When hot, carefully add the black mustard seeds. After the splattering subsides, add curry leaves and green chillies . then add turmeric, red chili powder, goda masala and salt. Add the sprouted matki, stir well then add ground paste and 2 cups of water reduce the heat, cover and let cook for 10-15 minutes on low heat. Then add the lemon juice .again cover and cook for 5 minutes or till done. garnish with corriander leaves Serve hot with fresh chapatis
TIP===== IF YOU WANT SPICY VERSION YOU CAN USE KANDA LASUN MASALA INSTEAD OF GODA MASALA IN THAT CASE DO NOT USE RED CHILLY POWDER
WE SUPPLY HOME MADE GODA MASALA , KANDA LASUN MASALA , GARAM MASALA ALL OVER INDIA AND ABROAD
CONTACT
swarupajog@rediffmail.com
satya_satyendra@rediffmail.com
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