Marathi Moggu is best described as a kind of caper, and is additionally mentioned as Kapok Buds. Kapok is that the foremost used common name for the tree. Marathi Moggu is employed in South India specially in Karnataka and Andhra Pradesh in rice dishes like Bisi bele bath, pulao, also in preparations of masalas.
Marathi moggu
Marathi Moggu is nearly always fried in oil before using to release its full flavor. Its flavor is most almost like that of a mixture of mustard and black pepper.
Moggu could also be a spice utilized during a number of Karnataka’s cherished dishes like bisibele bhath, saagu, (Karnataka style) kootus to call a few of . it’s brownish in color and appears somewhat kind of a much bigger version of a clove.
I had didn’t notice that it smells somewhat like shikakayi powder until today. The smell / fragrance attached thereto isn’t that strong that one would notice it as soon as a container of moggu is opened which i assume that’s the rationale I missed it.
(For those shampoo lovers and who don’t know what it’s , shikakayi powder is used in India to wash hair). it isn’t eaten raw but always dry fried and ground with other spices before going into a dish. it’s called moggu in Kannada and mogga in Telugu which accurately means a bud.
Since the Kannadigas attach the tag Maratha, i’m assuming it’s utilized in Maharasthrian cuisine also . I always get my supply of moggu from India since i could not find this in any Indian grocery shops here. I had these questions regarding this spice and if anyone knows the answer , let me know.
Which plant’s bud is this? do i know the name of this spice in English or the opposite Indian languages? Is it used to make the opposite dishes or for any different purpose?
Marathi Moggu could also be a kind of caper. These are dried unopened flower buds of the kapok tree. it’s a uniform appearance as cloves. The word ‘moggu’ literally translates to bud. Generally marathi moggu is roasted and ground in conjunction with other spices in many spice blends.
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.
Chettinad masala recipe use this as a crucial spice and it elevates the taste of the dish that use chettinad masala like Vegetable chettinad curry.
Marathi Moggu is best described as a kind of caper, and is additionally mentioned as Kapok Buds. Kapok is that the foremost used common name for the tree.Marathi Moggu is employed in South India specially in Karnataka and Andhra Pradesh in rice dishes like Bisi bele bath, pulao, also in preparations of masalas.
Marathi Moggu is nearly always fried in oil before using to release its full flavor. Its flavor is most almost like that of a mixture of mustard and black pepper.
Moggu is a spice used in some of Karnataka’s cherished dishes such as bisibele bhath, saagu, (Karnataka style) kootus to name a few. It is brownish in color and looks somewhat like a bigger version of a clove.
I had failed to notice that it smells somewhat like shikakayi powder until today. The smell / fragrance attached to it is not that strong that one would notice it as soon as a container of moggu is opened and I guess that’s the reason I missed it.
(For those shampoo lovers and who don’t know what it is, shikakayi powder is used in India to wash hair). It is not eaten raw but always dry fried and ground with other spices before going into a dish. It is called moggu in Kannada and mogga in Telugu which literally means a bud.
Since the Kannadigas attach the tag Maratha, I am assuming it is used in Maharasthrian cuisine as well. I always get my supply of moggu from India since I could not find this in any Indian grocery shops here. I had these questions regarding this spice and if anyone knows the answer, let me know.
Which plant’s flower bud is this? Do you know the name of this spice in English or any other Indian languages? Is it used to make any other dishes or for any different purpose?
Marathi Moggu is a type of caper. These are dried unopened flower buds of the Silk Cotton tree. It has a similar appearance as cloves. The word ‘moggu’ literally translates to bud. Generally marathi moggu is roasted and ground along with other spices in many spice blends.
This underrated spice is usually ignored to include in the spice blends. One of the widely used spices in Karnataka cuisine and Chettinad cuisine. It is used in most of the traditional karnataka dishes such as Bisi Bele Bath powder, Masala Puri Chaat.
Chettinad masala recipe use this as an essential spice and it elevates the taste of the dish that use chettinad masala such as Vegetable chettinad curry.
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