(Last Updated on : 24-03-2014)
Mula Saaga is a recipe mostly popular in Odhisa
state of India. It is good for health and is also preferred in various other parts of India. This recipe is easy to make and can be prepared at home.
Ingredients of Mula Saaga:
250 gm radish leaf
1 Cup cut vegetables including potato, brinjal, pumpkin and radish.
1/3 Cup grated coconut
2 Tablespoon refined cooking oil
1/4 Cup mustard paste
2 Red chillies
1 Teaspoon pancha phutan (cumin, mustard, nigela, fenugreek, aniseed)
1 Tablespoon cooking oil
1/2 Teaspoon turmeric
5 to 6 Bodi (may or may not use)
Salt to taste
Method of Preparing Mula Saaga
Wash and cut radish leaves into small pieces.
Heat oil in a frying pan.
Add one teaspoon paanch phootan and red chillies.
Fry until it crackles.
Add radish leaves and vegetables and fry a little.
Add the mustard paste.
Add little water.
Now add turmeric powder and salt.
Once these boil add the grated coconut and the fried bodis.
Mix well and cook a bit more.
Another way of making Mula Saaga with slight change in the ingredients and preparation method:
Ingredients of Mula Saaga:
1 bunch Mula Saga
3-4 spoons of peanuts grinded to a paste with 1 red chilli and 2 garlic and cloves.
Garlic, red chilli and mustard seeds for seasoning.
1 small eggplant and same amount of pumpkin.
Oil and salt as required.
Method of Preparing Mula Saaga:
Finely chop the radish leaves.
Cut the egg plant and pumpkin into small pieces.
Boil the finely chopped leaves along with eggplant, pumpkin and the peanut paste. Cook till done.
* In a pan heat 1 spoon of oil, when hot add 1 spoon mustard seeds. When they splutter add crushed garlic and red chilli. Fry for 30-40 seconds.
Then add the cooked radish leaves to this.
Mula Saaga is a side dish hence is not consumed alone. This nutritious dish can be served with steamed rice
Recently Updated Articles in Indian Food
|• ||Bel Sherbet|
Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.