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| Maavadi Kommu | Chikudi Kai | Mukara Kai |
Ingredients:
Majjiga | Mor | Buttermilk - buy readymade buttermilk / mor for easy & quick preparation - 4 Litres
Red chili powder - 1/2 tumbler or less than that
Turmeric - 2 to 3 spoons
Salt - 1/2 tumbler or less than that
Mustard powder - 4 to 6 spoons
Preparation:
Day 1
1. Mix red chili powder, turmeric, and salt in the majjiga / mor / buttermilk and keep aside.
2. Add the Oota saamanam (mentioned below) to the above and give a good mix.
Day 2
1. Powder the mustard seeds in a mixie and add it to the above. Mix well.
2. Tasty Oota | Oota Karam with Oota saamanam (mentioned below) is ready.
3. Allow 10 to 15 days before actually consuming and till then make sure to stir the oota at least once everyday morning. After this just taste the oota and see. If you feel that Maavadi Kommu or other vegetables flavor has already been infused then you can start to consume.
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| Maavadi Kommu |
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| Maavadi Kommu - Skin Peeled and Cut |
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| Freshly Prepared Oota |
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| Freshly cut Maavadi Kommu soaked in freshly prepared Oota |
Notes:
1. Taste of the oota gains mainly on soaking the Maavadi kommu.
2. Once the flavor of the Maavadi kommu gets infused in the oota, other vegetables can be cut and soaked.
3. Usually oota prepared from the previous year or 6 months old is used to soak vegetables other than Maavadi kommu and Maavadi kommu is always soaked in the freshly prepared oota as oota gets its taste from the flavor of the Maavadi kommu that gets infused.
Oota Saamanam:
Cut the below-listed vegetables into small pieces and soak them in the above-prepared oota. After a few days, these vegetables will soak and absorb oota into them. Also, the flavors of the vegetables will get infused well into the oota.
1. Maavadi kommu
2. Chikudi kai
3. Mukara kai
4. Thama Kai
5. Sanna kalivukai
6. Mirigalu
7. Maa Inji (Mango Ginger)
8. Avisikai
9. Cauliflower
10. Cabbage
11. Carrot
12. Kalli Mulli
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