Mulakooshyam is quite a popular dish in my part of Kerala. This is a kind of medicinal recipe as it is mostly prepared when somebody is down with fever or cold. Hot kanji and a bowl of mulakooshyam can definitely tickle your taste buds even while sick. The main ingredient is pepper, fish tamarind is added for sourness and you can use yam or raw banana for this recipe. One of my friends shared the recipe for Trissur style mulakooshyam which is entirely different from this one. I will share that recipe sometime. This tasty mulakooshyam is really easy to prepare and it goes well with rice / kanji.
- Raw Banana / ethakkaya / nenthrakaya – 2 small ( You can replace kaya with yam (chena))
- Pearl onions – 12 – 15
- Garlic – 4 – 5, small cloves
- Whole pepper corns – 1.5 tsp
- Chilly powder – 1/2 tsp
- Coriander powder – 2.5 tsp
- Kudam Puli (fish tamarind/cocums) – 2
- Curry leaves – 1 sprig
- Coconut oil – 2 – 3 tsp
- Salt – To taste
1. Soak the kudam puli pieces in warm water for 10 minutes. Tear into small pieces.
2. Cut the raw banana, to medium-sized cubes, into a vessel filled with water. Drain the water before adding to the gravy.
3. Crush the whole pepper corns in a mixer. Add pearl onion and garlic. Grind everything to a coarse mixture.
4. Heat a cheena chatti / pan at lmedium-low heat. Add chilly powder and coriander powder. Stir for 2 – 3 minutes continuously and add the coarse mixture mentioned above. Saute until the water is evaporated. Add around 1.5 cups of water, kudam puli pieces, few curry leaves, enough salt and bring to a boil. Add the raw plantain cubes. Cook covered for about 15 – 20 minutes at medium heat until the raw banana cubes are fully done and the gravy is thick. Add coconut oil and a few curry leaves. Close with the lid and keep aside for 15 minutes. Serve hot with rice / kanji.
Replace kudampuli (cocums) with tamarind if you are using yam.