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

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The method of preparing sagu is similar to the method of preparing Veg korma. Only that some of the ingredients are different. For veggies you can use your choice of veggies. I have used carrots, french beans and potatoes. You can even add green peas and cauliflower. 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. Cardamom oils can be added to baths as a form of aromatherapy that fights depression and reduces stress. Ground Cardamom seeds can be made into a tea for similar benefits. When I had made veg sagu, I did not have both green peas and cauliflower. But I do suggest you add green peas. Cauliflower you can give a skip.

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). These are our very own bird’s eye chillies from Andhra Pradesh. The coolest or rather the hottest thing about these chillies is that they are white in colour when ripe. Tiny and fiery these kanthari chillies come with a bunch of sneaky little benefits to your health including reduced cholesterol and increased metabolism. Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine. Glossary I have seen a lot of people using sambar powder to make bisi bele bath. The Tamil Nadu version which uses sambar powder is different and is called sambar sadham. Heat oil in a kadai or a wok. Add in the finely chopped onions and sauté till the onions are soft. Add in the sliced green chillies and the red chilli powder. Saute for a few seconds. Add in the masala paste and sauté for a couple of minutes.

Hing– This is optional, but adds a nice flavour. If you want to make this powder gluten free, you can avoid adding it. Step By Step Recipe

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.From your beautiful photo, naaga keshar, cloves and maranthi moggu are similar, but also have clear differences. I look forward to learning more about naaga keshar and maranthi moggu, how their flavors differ, and in what types of food each are used. 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. This underrated spice is usually ignored to include in the spice blends. One of the widely used spices in Karnataka cuisine and Chettinad cuisine. It is used in most of the traditional karnataka dishes such asBisi Bele Bath powder,Masala Puri Chaat.

The secret for making it is to make the masala fresh at home. These days, ready made powder is readily available in the grocery stores. However, I recommend that if you make this Powder at home then the Bhat would taste way delicious than you expect! Marathi moggu is known for its ability to impart a complex and enticing taste to dishes, especially in South Indian cuisine. It is often used in spice blends such as Chettinad masala, Bisibele bath powderused to prepare popular south Indian rice and lentil based dish Bisi bele bath to enhance their flavour. While its individual taste might not be the most dominant element in a dish, it contributes to the overall depth and character of the food. Appearance Almost every dish in Indian cuisine is enhanced by the aroma, flavour and healing properties of spices. Here are 5 lesser known gems from the spice world which prove, yet again, that India truly is the land of spices!Store this homemade curry powder in a clean and dry air tight container, preferably glass container. Notes Do you have any suggestions on how to prepare it for use? Do the stems come off the buds before you roast them? Kapok Buds have a fragrant flavour and are deep-fried to bring forth their entire flavour. In Karnataka and Andhra Pradesh, it is used to make South Indian specialty rice meals like Bisi bele bath. It is also a component of Chettinad cooking. The aroma is very powerful, distinctive, and spicy. 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.