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

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I have seen a lot of people using sambar powder to make bisi bele bath. The Tamil Nadu version which uses sambar powder is different and is called sambar sadham.

Cardamom helps to fight cancers like breast cancer, ovarian cancer and prostate cancer. Early research suggests that consuming cardamom regularly may help with preventing these forms of cancer. Bisi Bele Bath Masala has a different composition of spices and lentils that truly makes it unique and so good. This recipe will give you one of the best blends that you can make. My friend gave me the recipe which had Marati Moggu and Nagkesar as an important ingredient. Being in the US, I found it really difficult to find these spices. But thanks to The Big Indian Store, now i don’t need to wander around looking for these spices. Add in the finely chopped cabbage and sauté for about 4-5 minutes until the cabbage is half cooked. Add in the salt and the sugar. Add in the soy sauce. Mix well to combine. 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.If you break down the words, in Kannada language, ‘Bisi’ means hot, ‘Bele’ refers to lentils and ‘Bath’ means rice. Hence these three Kannada terms literally mean – Hot Lentil Rice. This underrated spice is usually ignored to include within the spice blends. one of the widely used spices in Karnataka cuisine and Chettinad cuisine. it’s utilized in most of the traditional karnataka dishes like Bisi Bele bath powder , Masala Puri Chaat. Do you know other names for marathi moggu? I am trying buy it in US but don’t know what to ask for :). Since the spices and lentils are ground finely, you need to use a high speed mixer-grinder or blender. You can even use a spice grinder of coffee-grinder.

Cardamom is one of the most effective remedies against halitosis. Simply chewing on the seeds eliminates bad odors. Cardamom is even used in some chewing gums because of its effectiveness, billed as a surefire cure to the most offensive breath.It can also be used to help soothe a sore throat and relieve hoarseness of voice. Some of you had requested for a veg sagu recipe. So sharing the recipe. I have had mix veg sagu with Set Dosa in one of the restaurants while living in Bangalore. It was so good, that we finished off everything at once 🙂 The appearance of Marathi moggu sets them apart from other spices. Typically, they’re dried and dark brown. It is characterised by its distinctive shape, which resembles dried, twisted, and thread-like buds. The buds have a dry and slightly wrinkled texture. They have a lightweight and slightly papery texture. I used to be one of those people who thought there was just one type of pulao out there – but I was SO wrong! There are so many ways you can prepare pulao and this recipe is a Karnataka Style preparation that will just blow you away.

The spices used in Karnataka bisi bele bath powder is MUCH different from that used in sambar powder-including the Karnataka style sambar powder recipe! Dry coconut/ copra/ kobbari thuri- this can be either added while making the powder or later while making bisi bele bath. Try to keep two eggs per person while making the egg rice. More the merrier. I like to scramble the eggs first and add to the rice later on. Some people add the eggs to the cooked rice and cook on the pan. You can make it the way you like it.

Cardamom oils can be added to baths as a form of aromatherapy that fights depression and reduces stress. Ground Cardamom seeds can be made into a tea for similar benefits. To make a traditional Bisi Bele Bath Powder, a particular spice called the Marathi moggu is used. These are the buds of the kapok tree and hence, referred to as kapok buds too in English. These are larger than cloves and have a musky aroma. The first time I tried this pulao, I was amazed! My friend would always rave about her mother’s Karnataka style pulao and how I had to try it. It was so good I just had to share this recipe for you to try. Do you have any suggestions on how to prepare it for use? Do the stems come off the buds before you roast them?

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While making the spice paste, if you don’t have the Marathi moggu, then you can make the paste without it as well.