nalAmudhu Kapok Buds, Marathi Moggu, Marathi Mokku - 100 Gram

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This underrated spice is usually ignored to include within the spice blends. one of the widely used spices in Karnataka cuisine and Chettinad cuisine. it’s utilized in most of the traditional karnataka dishes like Bisi Bele bath powder , Masala Puri Chaat. Moggu could also be a spice utilized during a number of Karnataka’s cherished dishes like bisibele bhath, saagu, (Karnataka style) kootus to call a few of . it’s brownish in color and appears somewhat kind of a much bigger version of a clove. Green Chili - This recipe calls for 10 green chillies, but you can reduce the amount based on your spice preference. Originally, its meant to be spicy If you are including dry coconut/ kopra in the powder, always remember to dry roast and then use. Otherwise, the shelf life will reduce. The volatile oil in cardamom has been proven to soothe the stomach and intestines, making cardamom an ideal solution for a host of digestive problems, such as constipation, dysentery, and indigestion.

Preparing veg sagu takes time. There are many recipes and variations in making veg saagu. I am sharing here the recipe which I make on occasions to go with pooris or set dosa. Marathi Moggu comes from the fact that though this spice in used in Karnataka and Andhra and Kerala – it MAY have been brought by the travellers from Maharashtra. It is also not a dried Okra pod – though it seems to look like one, ;-D) LOL. Marathi moggu is the dried bud of the red out bud of the Bombax ceiba – the red silk-cotton tree. I’m sorry I cannot link it here, and save you the trouble – but it well written up in Wikipedia. The lentils will take a longer time to roast as compared to the spices. So, have patience. You can also roast the lentils separately. Thanks Indira for posting the pics…Guess you have made it easy for me to identify these wonderful spices. Always remember to roast the spices on low heat. The spices should release their flavours well and not get burnt. This has a great influence on the end product.

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As said earlier, these are much better than the ones brought from the market. Though, it takes effort to make authentic masala powders at home but it is worth all the time and effort. Expert Tips To make this masala powder less spicy, reduce the quantity of the Guntur red chillies or opt to use chillies that are moderately spicy. Marathi Moggu comes from the while silk cotton tree, Ceiba pentandra (not its cousin Bombax ceiba). The originally recognized and most agreed upon ayurvedic source for Nagakesar (or Nag Kesar) is indeed from Sri Lanka’s national tree, Mesua ferrea. But the fruit (or seed) does not look like the picture above. The picture above looks more like cinnamon buds. To the contrary, Mesua ferrea Nag Kesar gives a woody flavor, and not cinnamon. By the way, Mesua ferrea should not be consumed by pregnant women, since this herb has abortifacient properties.

While making the spice paste, if you don’t have the Marathi moggu, then you can make the paste without it as well. Secondly always roast or toast them on a low heat. This makes them cook slowly releasing the fragrant oils beautifully and again you avoid the risk of burning them. Along with the unique masala powder and the Marathi moggu (kapok buds) that goes in the tempering, the Bisi Bele Bath Recipe also has tamarind which contributes to the dish’s distinctiveness. Sometimes, a personalized or customized recipe of this dish may also have about 30 ingredients!This is the dried fruit of the caper tree (Latin: capparis spinosa; Indian: marati moggu, marathi moggu, etc.)This spice is widely used in preparing curry powders, bisebelebath powder and in Chettinad cuisine. It is also called Kapok Buds or Bambox. The Hindi name for this spice is Shalmali or Semul.

Once the pressure is released carefully remove the whistle and lid of the cooker. Top with lemon juice, croutons and fried onions.Mix and serve hot. Richa’s Top Tips Hey Indira, Iam here after a long time. Was busy visiting places with my parents in-laws. Good to learn about the spices. I havent used Naaga Keshar or Marathi Moggu! Need to catch up on many posts of yours! Regards n Cheers / Nina Add oil to a pressure cooker and allow to heat up. Add a bay leaf and fry for 20 seconds or until fragrant. Add the blended paste and fry for 3-4 minutes till the raw smell goes away.I had failed to notice that it smells somewhat like shikakayi powder until today. The smell / fragrance attached to it is not that strong that one would notice it as soon as a container of moggu is opened and I guess that’s the reason I missed it.

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. Do you have any more information on marathi moggu? There seems to be a lot of controversy surrounding this spice. I have been researching it all morning and have found many names for it in various languages (Telugu, Tamil, Malayalam, Bengali, Hindi, Sanskrit, Persian, on and on) but no one can agree on what plant it comes from. Some claim it is type of caper bud, others claim it is type of dried young okra, some think it is a cubeb pepper, and others claim it is a pod from the cotton tree. It certainly does not look like a cubeb pepper to me.Add a drop or two of oil to a pan. Once it heats, add cinnamon, clove, kapok bud (marathi moggu), mace and nutmeg (if using). I like making a small batch of this powder or I make it fresh every time. If you want to make a big batch, increase the quantities of spices proportionally. I bought most of the spices from Spice Village Berlinwith free home delivery as well. This online shopping of Indian groceries has indeed made our lives easier.