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

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Along with the Bisi Bele Bath Powder, I normally make other spice mixtures too at home. For instance, the Maharashtrian Goda Masala and the pan-Indian Garam Masala Powder.

All these products are procured from certified and trustworthy vendors. Also on the vendors side these products are processed using the finest quality raw elements and are in total compliance with set international standard. We are providing these products to the customers as per their specific requirements. These are well known in the market for their high quality, nutritious value, purity and affordable price range. 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? Capers grown in the middle East and the Mediterranean countries like Spain, Italy etc. are a totally different plant variety like Capparis spinosa. 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 asBisi Bele Bath powder,Masala Puri Chaat. The method of preparing sagu is similar to the method of preparing Veg korma. Only that some of the ingredients are different. For veggies you can use your choice of veggies. I have used carrots, french beans and potatoes. You can even add green peas and cauliflower.

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This is the dried fruit of the caper tree (Latin: capparis spinosa; Indian: marati moggu, marathi moggu, etc.)This spice is widely used in preparing curry powders, bisebelebath powder and in Chettinad cuisine. It is also called Kapok Buds or Bambox. The Hindi name for this spice is Shalmali or Semul. 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. Observe the Marathi Moggu on its own is actually a gorgeous scene, with and also without enthusiasm. Higher above the canopy of the rainforest, the impressive cottonwood tree stands tall and also in the course of the flowering time, group of pink blooms, white colored or yellow during the night to experience the expansion which is therefore gorgeous. Also, because when you use a Bisi Bele Bath Powder made at home for your main dish, the authenticity is intact and what results is a beautifully flavored and hearty huliyanna. This is not really the case, even if you use the best readymade brand of this typical masala. 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.

Nutmeg- I use a tiny piece of it, it is quite strong in flavour. However, you can skip it, does not make much difference. Also, mace comes from the same plant as nutmeg and hence you can use only mace or small quantities of both mace and nutmeg.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.