Divya says this Mudre Kanni recipe is a tribute to her late mother-in-law, Sulochana Bopanna, from whom she learnt how to prepare the dish.
Horse gram- 1 kilo
Water – 2.5 litres
Salt to taste
Jaggery powdered – 1 cup
Tamarind pulp – quarter cup (1 lime size)
Black pepper powder – 1 teaspoon
Jeera powder – 1 teaspoon
Chilli powder – 1 teaspoon
Turmeric – quarter teaspoon
Onion – 1 medium sized (to be roasted on fire along with the peel)
Refined oil – quarter cup
Mustard – half tbsp
Garlic – 5-6 Cloves crushed
Dry red chllies – 3-4
Curry leaves- 2 sprigs
Drain the cooked horse gram. Put the drained liquid back on the stove and let it boil. Now add the dry ingredients (salt, chilli powder, jeera powder, turmeric and black pepper powder).
In a mixer, put half a cup of cooked horse gram along with the roasted onion and blend it into a fine paste. Add this to the boiling sauce (it adds thickness to the sauce). Add the tamarind pulp and the jaggery.
Let it boil till it thickens to get a sauce consistency.
Heat oil, add mustard, followed by crushed garlic and fry till it turns golden.
Add whole red chillies, curry leaves, and pour it into the sauce.
Best to be eaten with Akki Otti (rice roti)
Horse Gram can be soaked overnight to reduce the time taken for it to cook.
Mudre Kanni tastes best if it is done on a wood fire.