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 A few months ago in conversation with my friends, I was surprised to hear that there are two groups of people, the ones who loves cilantro...

Radish Molagu Kozhambu with Cilantro Made in Ipot

 A few months ago in conversation with my friends, I was surprised to hear that there are two groups of people, the ones who loves cilantro and the other who disliked it. Two of them in the group did not like cilantro and wanted me to bring something without it for lunch pot luck. Until that day I had never met anyone who disliked cilantro because it is an important ingredient in the Indian and Mexican cuisine. I love cilantro and add too much of it to everything that is prepared. Today, I made molagu kozhambu with radish with an addition of cilantro to the sauce. Though a little different from the traditional preparation, cilantro and radish have great flavor to the kozhambu. Something for a cilantro liker to try.


Gadgets:

Cutting Board
Knife
Peeler
Blender
Measuring cups and spoons
Ipot

Ingredients:

Radish - 1 big peeled and sliced
Cilantro- 1 bunch
Curry Leaves - 2 strands
Tamarind - small lemon size
Whole Pepper - 1 tbsp
Cumin Seeds - 1 tsp
Dry red chili - 2
Salt to taste
Methi Seeds - 1/2 tsp
Sesame Oil - 1 tbsp


Preparation:

1. Set the Ipot on saute mode. Add oil, mustard seeds, allow it to pop and then add methi seeds, udad dal and dry chilis to it and allow the dal and methi seeds to turn golden brown.

2. In a blender, add clinatro, tamarind, pepper, cumin, curry leaves and dry chilies with some water and blend it into a paste.

3.Add the liquid paste to the the ipot along with some salt. Seal the Ipot, and cook on manual for 5 minutes.

4. Allow for natural release of the Ipot and give it a good mix. Garnish it with cilantro and a little drizzle of sesame oil and serve with hot rice.


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