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

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Pressure cook on high for 2 whistles and turn off the heat. Allow the pressure to release naturally. While dry roasting the spices, ensure that you roast them on low heat and not burn the spices. Stir often so that the spices get roasted evenly. Also make sure to use a heavy pan or skillet. All these products are procured from certified and trustworthy vendors. Also on the vendors side these products are processed using the finest quality raw elements and are in total compliance with set international standard. We are providing these products to the customers as per their specific requirements. These are well known in the market for their high quality, nutritious value, purity and affordable price range. Therefore, it is extremely important to use this special masala, if you want to enjoy a hot bowl of authentic and traditional bisi bele bath. As I have mentioned earlier, it is apt to use your own homemade batch of this spice blend. Just in case you can’t, then go for a good quality store-bought one.

I had didn’t notice that it smells somewhat like shikakayi powder until today. The smell / fragrance attached thereto isn’t that strong that one would notice it as soon as a container of moggu is opened which i assume that’s the rationale I missed it.Do you have any suggestions on how to prepare it for use? Do the stems come off the buds before you roast them? I even make other South Indian blends like Sambar Powder and Rasam Powder at home. I also prefer making my own individual spice powders like cumin powder and Coriander Powder.

Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Moggu is a spice used in some of Karnataka's cherished dishes such as Bisi Bele Bath, Saagu, Kannadiga style kootus to name a few. It is not eaten raw but is always roasted and ground with other spices before going into a dish. Papad - Crunchy papad, fluffy rice. Anyone else a fan of crushing papad pieces on top of rice dishes? Not only is it satisfying but so worth it for getting a crunch in every bite! If you are skipping out on the croutons, you can use papad for crunch instead. Nutmeg- I use a tiny piece of it, it is quite strong in flavour. However, you can skip it, does not make much difference. Also, mace comes from the same plant as nutmeg and hence you can use only mace or small quantities of both mace and nutmeg. Since the Bisi Bele Bath Powder is an integral ingredient in the dish, it is a must to have it handy at home whenever you plan to make this rice dish. And what better way to use a homemade version rather than using a store-bought one. As a lot of my readers had also requested for the recipe of the spice blend, I had to share this DIY version.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. Moggu is a spice used in some of Karnataka’s cherished dishes such as bisibele bhath, saagu, (Karnataka style) kootus to name a few. It is brownish in color and looks somewhat like a bigger version of a clove. Byadagi dry red chillies- for the bright red colour, less hot variety of dry chillies. These are what give the deep brownish red colour to the bisi bele bath. So, do not omit these. Kashmiri red chillies can be used instead. Kapok also be actually utilized to treat a swollen finger and also traumas. Kapok blossom decoction is offered for irregularity as well as mixture leaves can be made use of for cough, hoarseness, and also irritation of the mucous membranes in the nose. Along with the Bisi Bele Bath Powder, I normally make other spice mixtures too at home. For instance, the Maharashtrian Goda Masala and the pan-Indian Garam Masala Powder.

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.The spices used in Karnataka bisi bele bath powder is MUCH different from that used in sambar powder-including the Karnataka style sambar powder recipe! 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. 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. If you have never tasted bisi bele bath, get ready for that burst of flavours and delicious goodness.

I used to be one of those people who thought there was just one type of pulao out there – but I was SO wrong! There are so many ways you can prepare pulao and this recipe is a Karnataka Style preparation that will just blow you away. Also known as Bisi Bele Huliyanna, Bisi Bele Bath is essentially a spicy dish made with rice, lentils and vegetables that is tempered with typical South Indian spices and nuts. A special spice blend called the Bisi Bele Bath powder is also added to it, which gives it the authentic taste. I know my mil used Marathi mogu for Bise bale bath and sometimes in channa masala, it definitely adds a different flavour Fresh, homemade bisi bele bath powder with the right set and proportion of ingredients is what makes the most delicious bisi bele bath.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 Making the Bisi Bele Bath Recipe is a long process. You have to cook the rice, lentil and the veggies separately and then mix everything. Well, it’s not just mixing where you stop. There is definitely more. About This Bisi Bele Bath Recipe 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. To begin with heat shallow frying pan on medium low heat, dry roast peppercorns, red chillies, cloves, cardamom, cassia/dalchini, star anise, marathi moggu, mace for 2-3 minutes or until fragrant. Heat a frying pan or a small kadai and first dry roast ½cup coriander seeds, 1 teaspoon cumin seeds and ½teaspoon fenugreek seeds until crisp and fragrant.