Nov 27, 2014

ಮಸಾಲಾ ಜೋಳದ ಮುದ್ದೆ ~ Masala Jolada Mudde

This dish is also from North Karnataka.

Jowar flour : 1 cup
Water : 2 cups
Onion : 1 medium
Tomato : 1 small
Potato : 1 small (optional)
Green chillies/Red chillies : 2 -3
Tamarind juice : 1/4 cup
Peanuts : 1 tbsp
Channa dal : 1tsp
Jaggery : as per the taste
Salt : as perr the taste ; Pinch of Turmeric
Oil : 1 Tbsp
For seasoning mustard seeds, Jeera .
Curry leaves/Coriander leaves : few


Take a thick bottomed vessel, put oil, mustard seed, jeera, when they splutters, add peanuts, channadal, fry till they turn to golden brown, now add curry leaves, few chopped coriander leaves, chopped green chillies, chopped onion, saute until onion gets transparent, now add chopped tomato, cook until it gets soft, now add tamarind juice, 2 cups of water, salt as per your taste,  add jaggery if you want some sweetness with the sourness of tamarind & tomato. When it starts boiling add jowar flour slowly.

to avoid the lumps one thing can be done that is take some part of the boiling water & keep it aside, then add jowar, stir continuously with a wooden spatula, until the flour gets cooked, when it is thickened add that part of water taken out, stir until the flour gets cooked & the whole thing comes together.

Should be served hot with ghee and pickle/shenga chutney.


siddeshwar said...

As I remember having jolada mudde just two times! It's a nourishing dish.

Manjula Umesh said...

Yes it tastes good :)

Latha THM said...

some people call it as jolada hittina oaggarane, i had seen this in oggarane dabbi program