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.
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Adipoli..ente amma undakarund, almost similar recipe anu, Nalla clicks tto Maya…
Looks mouthwatering, something similar to puli kulambu or theeyal I guess. Very tempting clicks
super…i have never had it before…must try it out soon.. nice clicks too…waiting for ur other recipe too.
Beautiful clicks..Looks so perfect and awesome…very healthy dish too.
Beautiful clicks ……… mouthwatering recipe 🙂
Looks so yum …umm drooling over it
Love the last picture, the consistency looks so nice.
Wow Maya, adipoli ayitunudu,my mother always makes this..kothiyavunnu
Kaya mulakooshyam adipoli, choru koodi kittiyal mathi.
kidilan..nja ithu vare ithu undakkeettilla…maybe beacuse I’m from central Travancore..Got to try sometimes 🙂
Looks delicious curry.
This is new for me. Thanks for the adipoli recipe..
ummm….vaayayil vallam vannu….kothupichu…super
haay moloshyam..marannupoya oru recipe..thamasaiyathe njanum undakkunnundu…evide vannathinushesham njan ithuvare undakkittilla…
new recipe but look so delicious. In our side we dont add Puli while making mulakoshyam ..Good one !!
looks so yum.. i want to grab the plate.. 🙂
Never had this before.Looks so delicious.
hai dear……iam expecting my baby within 1 week thts y not bloging to much..i missed many of my blogger friends recipe….nice kaya curry,also mushroom
Lookd yum, perfect for rice
wow, that looks so tempting, seriously. I can simply have that thali with rice and curry, amazing.
Is the coconut oil to put after all is done.
Do we need to cook the onion masala and dry powders with the water that comes out of the mixtures?Pl reply
The coconut oil needs to be added after everything is done (that is when the curry is fully cooked and the gravy is thick).
We need to cook the onion masala and dry powder mixture until the water that comes out of the mixture completely evaporates. It wouldnt take more than 2-3 minutes for the mixture to get dry. Hope this helps. Good luck!!
Yey it came awesome!Bless u for that.
So here u need to cook all without oil n then only add C oil at end?I did that for some time and then when didnt see water coming out,i added little oil.Girl my curry was just awesome.This is so tasty.It took me like 15-20 mins only
Thank you so much for your feedback and yes, for this dish, you need to add coconut oil only at the end. Thanks again for trying 🙂
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can v add the onion, pepper corns n garlic without grinding it? will it taste the same?
The taste won’t be same if you do not grind them coarsely.
Hi, maya.. I tried kaya mulakooshyam.. It came out well, looks exactly like the picture..
Of course your mom is a kitchen queen…
Thanks for the recipe..
You’re welcome! Will pass your comment to my mom 🙂 Really glad that it came out well.
I have gone thru many cooking sites…..but ur site is quiet different ..looks interesting…I got my spl fav ammas currys from ur site…pure Kerala recipes …..thanks……
Thanks for your sweet comment, Sreeja 🙂
I tried the recipe today. Was simple to make. Instructions are well written. But the end result
Had raw onion taste to it. What did I do wrong here. Also the amount of puli wasnt enough.
You can add more kudampuli, if the puli isnt enough. If you saute the ground onion mixture well, you wont have the raw onion taste. Also saute it immediately after grinding, otherwise onion will taste bitter.
Thank you Maya. Will try the recipe again soon and let you know how it comes out
do we need to pour the puli water or discard it?
This recipe turned out really bad. I followed it step by step. Turned out to be really bitter/pungent from the shallots. Was barely edible!
Hi Maya, I once had this style of molagooshyam and fell head over heels with it. What other veg can u make it with? In palakkad it is made very bland. Kind of got tired of it.
You can try it with elephant yam (chena)..hope you enjoy it
They make all types of mulagooshyam in palakkad. With cheera, muringa ila, ashgourd, pumpkin, wonder if those might work with ur style. Thanks for ur wonderful recipes!