Masolu is a gravy paste made by finely grinding coconuts, tamarind and dried red chili. In South Canara which consists of Mangalore and Udipi region, turmeric is not added while making coconut curries. In North Canara region which consists of Karwar, Murdeshwar, Ankola, Kumta and other towns, using turmeric while making Masolu is very common. Turmeric being a very good antiseptic and anti inflammatory spice, finds a place in lot of curries and subzi's I prepare at home.
Ingredients
1 bunch malabar spinach or valli (approximately 4-5 cups chopped malabar spinach. The leaves are chopped into 12 inch pieces. The stems are also used in the curry. Chop the stems into one inch pieces.)
1 cup magge (Konkani cucumber) or raw papaya (optional)
1/2 cup toor dal or pigeon peas
1 cup coconut
3 red byadgi chilies
small piece of tamarind
1/2 teaspoon turmeric powder
1 teaspoon coriander seeds
1 teaspoon oil
salt for taste
for seasoning:
6 garlic pods
or
1 medium onion
or
mustard seeds
asafoetida
Method
Wash the malabar spinach and chop it into 1 inch pieces. Chop both the leaves and stems. Pressure cook the papaya or magge and malabar spinach till soft. Pressure cook the toor dal till soft. Saute the coriander seeds for 3-4 minutes on medium heat. Grind the coconut, coriander seeds, red chilies and tamarind into a fine paste. Mix the toor dal, spinach and coconut masala in a vessel. Get the curry to boil.
Season the curry with mustard, turmeric and asafoetida. Optionally, crush the garlic pods and fry them till pink. Or a third variety of seasoning, the finely chopped onion can be fried in a tablespoon of coconut oil till crisp. The onion should be fried on medium or low flame for around 10-15 minutes. The onion should not be allowed to burn or the curry may taste bitter.
Add any one of the above kind of seasoning to the curry and serve hot with rice.
Season the curry with mustard, turmeric and asafoetida. Optionally, crush the garlic pods and fry them till pink. Or a third variety of seasoning, the finely chopped onion can be fried in a tablespoon of coconut oil till crisp. The onion should be fried on medium or low flame for around 10-15 minutes. The onion should not be allowed to burn or the curry may taste bitter.
Add any one of the above kind of seasoning to the curry and serve hot with rice.
No comments:
Post a Comment