MULANGI KIRAI CURRY IN KADALAI MAAVU (Muli bhaji in besan curry)

INTRODUCTION

INGREDIENTS

This is my most favourite curry in Kadalai maavu series. Unlike the Capsicum curry, this is not dry but semi solid Curry. Best accompaniment for Roti/parathas and poories. I won't get fed up if some one serves this curry all the 365 days . Try once and chances are you would come to love this curry.

2 cups of Mulangi kirai cut in 4 mm strips.
Grate 1 medium sized Radish.
Green Chillies medium sized  2 Nos. 
Kadalai Maavu 3/4 cup 
Red Chilli powder 1/2 spoon  Turmeric powder 1/4 spoon  Asafoetida 1/2 spoon (raw)  Asafoetida 1/4 spoon (with tampering)
Salt to taste
Oil 1.5 to 2 ladles
Mustard 1/2 spoon
Fenugreek 1/2 spoon

METHOD OF PREPARATION

Exactly as above except for some more water in batter to leave the curry semi solid at the end . Take care to remove the mid rib of Mulangi Kirai leaves before you cut the kirai. Select hot Mulangi variety and ensure that the leaves are hot to taste too. You may substitute with Radish with leaves if you are not getting white mulangi in country or place where you stay. The steps to cook remain the same till you pour the batter in Kadai. You must make the whole mass like dosai batter and allow the curry to cook on low fire .Cover the kadai for about five to six minutes to let the kadalai maavu get cooked. Just keep a check that there is sufficient water and the curry does not stick at bottom. When done, remove from fire and serve piping hot only.

Enjoy!!! 
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