Matki usal
Matki Usal in Marathi Time: 30 minutes Serves: 3 to 4 persons I ngredients: 1/2 cup Matki For Tempering: 2 tsp oil, 2 pinches mustard seeds,...
https://chakali.blogspot.com/2011/07/matki-usal-moth-beans.html?m=1
Matki Usal in Marathi
Time: 30 minutes
Serves: 3 to 4 persons
Ingredients:
1/2 cup Matki
For Tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
4-5 curry leaves
1/2 tsp goda masala (optional)
2-3 Kokum petals
1 tbsp jaggery
salt to taste
Method:
1) Soak matki in plenty of warm water overnight or for 7-8 hours. Put the soaked matki in a colander for 20 minutes and let the excessive water drain out.
2) Take a muslin cloth or any clean cotton cloth and mound matki at the center. Gather all the edges and tie tightly. Put this pouch at a warm place atleast for 10 to 12 hours. You may require more time if the climate is dry and cold.
3) Put the sprouted matki in water and then discard the water. It will prevent burning when added to hot kadai.
4) Heat oil in a kadai. Add mustard seeds. add hing once mustard seeds crackle. Then add turmeric powder, chili powder and curry leaves. Add matki and saute for few minutes. Add some salt.
5) Cover the pan and cook for few minutes. Sprinkle some water (few tbsps) whenever needed. Do not let matki become dry. Also, don't add too much water. Both will spoil the taste.
6) When matki is half way done, add kokum and goda masala. When matki is almost done, add jaggery and some water. Boil for few minutes. Let the matki cook completely.
Add some fresh scraped coconut and cilantro.
Serve hot with chapati.
Time: 30 minutes
Serves: 3 to 4 persons
Ingredients:1/2 cup Matki
For Tempering: 2 tsp oil, 2 pinches mustard seeds, 1/8 tsp asafoetida, 1/8 tsp turmeric powder, 1/2 tsp red chili powder
4-5 curry leaves
1/2 tsp goda masala (optional)
2-3 Kokum petals
1 tbsp jaggery
salt to taste
Method:
1) Soak matki in plenty of warm water overnight or for 7-8 hours. Put the soaked matki in a colander for 20 minutes and let the excessive water drain out.
2) Take a muslin cloth or any clean cotton cloth and mound matki at the center. Gather all the edges and tie tightly. Put this pouch at a warm place atleast for 10 to 12 hours. You may require more time if the climate is dry and cold.
3) Put the sprouted matki in water and then discard the water. It will prevent burning when added to hot kadai.
4) Heat oil in a kadai. Add mustard seeds. add hing once mustard seeds crackle. Then add turmeric powder, chili powder and curry leaves. Add matki and saute for few minutes. Add some salt.
5) Cover the pan and cook for few minutes. Sprinkle some water (few tbsps) whenever needed. Do not let matki become dry. Also, don't add too much water. Both will spoil the taste.
6) When matki is half way done, add kokum and goda masala. When matki is almost done, add jaggery and some water. Boil for few minutes. Let the matki cook completely.
Add some fresh scraped coconut and cilantro.
Serve hot with chapati.
what is goda masala and kokam, please let me know where can i get it.
ReplyDeleteTHANKS
Hello,
ReplyDeleteGoda Masala is a spice blend used in many Maharashtrian dishes like Amti (Dal), and different vegetables. Following is the recipe of Goda masala - Click Here
Kokum is a fruit which has very sour taste. In Maharashtra dried Kokum skins are used as a substitute for tamarind. - Click here to read more about Kokum
Mala thuzhay recipes khoop avadhthay, mali mazhi lahanpanni chi khoop atavan yethe.
ReplyDeleteHi,
ReplyDeleteHow do you decide on your measurements, is it that you have tried them again and again to come up with a perfect measurement, I tried your black eyed beans recipe for mataki chi aamti, turned out great but then I ended up adding more water and it never tasted well after that... please advise. Also would you suggest I double the measurements simply for double the amount of veggie/mataki etc?
Hello Kanepi
DeleteI learned traditional recipes like puran poli, laddus etc from my mother and my mother in law. I make them just the way they taught me. But other than that, I try the recipes multiple times (changing the proportion). Sometimes I get the perfect taste in first attempt. But I try it again using the same proportion just to make sure.
To make the above recipe you can double the ingredients to get double quantity mataki usal. (You may add little less oil if you want)
Hi Vaidehi,
ReplyDeleteI also wanted to thank you for all the effort you put into bringing this page to life! I live abroad and your recipes make me feel at home!. I also wanted to ask you, what has your experience been with goda masala, sometimes I feel it kinda overpowers the veggie?
Also some people add goda masala during the sauteing stage, have you tried this? Does the taste change?
Thanks!
Thank you for your appreciation.
DeleteYes I agree that sometimes masala overpowers the veggie.
Taking the above example, mataki usal tastes good even without goda masala.
You may try different simple masala combinations to make veggie flavorful without loosing the original taste of vegetables.
Roast cumin and grated dry coconut separately. Crush them and use in vegetables.
I have tried adding goda masala during sauteing stage. It bring out the flavors of spices. I usually use this method to make Masale bhat.
mee kaal hya recipe nee usal keli and apratim zali ..thanks Vaidehi :)
ReplyDelete