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

Product Information

For those shampoo lovers and who don’t know what it is, shikakayi powder is used in India to wash hair). It is not eaten raw but always dry fried and ground with other spices before going into a dish. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool. Eggs This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe. Raw fruit product that can deliver pain alleviation, and as a substance which is extremely useful for soothing the mucus membranes in the event of respiratory disease and thus on. Root extract is offered to chronic looseness of the bowels and dysentery, while periodontal coming from the skin is actually styptic as well as astringent so helpful for recuperation injuries. 3. The Marathi Moggu as well as the advantages of antioxidants and antidiabetic

I got Marati Moggu home delivered from The Big Indian Store at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.html Cardamom can be used aromatically to increase or encourage appetite, and also assists in soothing gas and heartburn. Generally, cardamom relieves most upset stomachs. To use Cardamom for digestive problems, consume seeds alone, serve ground seed with food, or serve as a tea. Curry Leaves– I love the taste curry leaves adds to this powder. Curry Leaves is an essential ingredient in everyday South Indian cooking and thus here also it is a main ingredient. I bought most of the spices from Spice Village Berlinwith free home delivery as well. This online shopping of Indian groceries has indeed made our lives easier.

Thank you for Rating this product!!

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. Marathi Moggu is a transient tree that leaves behind during the course of the dry period (May to October) in the tropics. Veggies - Chopped potatoes, carrots, and beans are used for this recipe but you can feel free to add any other veggies or protein such as soya chunks or paneer if you’d like to make the dish more wholesome. It’s always great to make this powdered bhat mix and keep it ready in your house so that you can whip up a delicious bowl of bhat in no time at all.

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. Since then, the dish literally grew on me. So much that I had to learn and share its recipe on my blog too. I happened to discover Pratibha’s Blog, from where I have loosely adapted my Bisi Bele Bath Recipe too.

Company Details

You can get them home delivered worldwide from them at http://spicesonline.info/indian-spices/marati-moggu-karer-badi-laung-shalmali-semul-p-857.html Kebab chini, or Kankol or cubeb also called Java Pepper is also written up in Wikipedia. It is like a peppercorn, with a small ‘tail’, somewhat milder than a pappercorn. Used in kasai ( tisane) for sore throats etc. Look in Wikipedia, under ‘cubeb’. 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. As this spice is a native of Karnataka, the word "moggu" in Marathi is incorrect. That hasn't stopped it, though, from serving as a distinctive spice in a number of Andhra-style meals. This spice is frequently used to make curry powders and is also present in Chettinad food.