Ingredients with Measurements:
- 1 cup Mundu (dried cassava chips)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Soak the Mundu in water for 2-3 hours until it softens. Drain the water and set aside.
2. In a blender or food processor, blend the onion, tomatoes, and green chilies into a smooth paste.
3. Heat oil in a pan and add cumin seeds. Once they start to sizzle, add the ginger and garlic paste and sauté for a minute.
4. Add the onion-tomato paste and cook until the oil separates.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add the soaked Mundu and mix until it is coated with the masala. Cook for 10-15 minutes on low heat.
7. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 2-3 hours (for soaking Mundu)
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Substitutions for ingredients:
- Mundu can be substituted with dried yucca or taro chips.
- Green chilies can be substituted with jalapeños or serrano peppers.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Add coconut milk for a creamier texture.
- Add garam masala for a more complex flavor.
Tips and tricks:
- Soak the Mundu in warm water to speed up the softening process.
- Use a non-stick pan to prevent sticking.
- Adjust the spice level to your preference by adding or reducing the amount of chili powder.
Storage instructions:
Store leftover Mundu Masala in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve Mundu Masala in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
Mundu Masala pairs well with rice or roti.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the Mundu is still hard after cooking, add a little water and cook for a few more minutes until it softens.
- If the masala is too thick, add a little water to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
Food history:
Mundu Masala is a popular dish in the southern Indian state of Kerala, where Mundu is a staple food.
Flavor profiles:
Savory, spicy, and slightly tangy.
Serving suggestions:
Serve hot as a main dish or side dish.
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Region: Indian