Veg Goat Leg Soup in Aagaya Gangai Water Falls | Mudavattukal Kilangu

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Throughout history, humans have relied on nature's remedies to nurture their well-being, a tradition that continues to enrich our lives today. Among these treasures is the Mudavattukal Kilangu, also known as Oak Fern, revered in Chinese medicine for its multifaceted health benefits. This ancient root has stood the test of time, offering support for joint and bone health, while nurturing radiant skin and bolstering the immune system. Laden with potent polysaccharides and flavonoids, this botanical powerhouse holds the potential to alleviate inflammation, ease discomfort and enhance mobility. In a world where natural solutions are cherished, Mudavattukal Kilangu stands as a testament to the enduring wisdom of Mother Nature, a source of vitality and resilience for generations to come
Ingredients -
250g Mudavattukal Kilangu (Veg Goat Leg)
1 Onion, finely chopped
2 Tomatoes, diced
2 cloves Garlic, minced
1-inch piece of Ginger, grated
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
Salt to taste
1 tbsp Cooking Oil
Fresh Coriander leaves for garnish
Water
Instructions:
Wash and clean the Mudavattukal Kilangu thoroughly.
In a pressure cooker, add oil, minced garlic, grated ginger, and chopped onions. Sauté until the onions are translucent.
Add diced tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes are soft and the oil separates.
Now, add the cleaned Mudavattukal Kilangu to the cooker. Mix well with the masala.
Add water (approximately 2-3 cups, depending on your desired consistency). Close the lid and cook for 4-5 whistles or until the legumes are soft and well-cooked.
Once done, garnish with fresh coriander leaves.
Serve the Mudavattukal Kilangu soup hot with steamed rice or as a standalone appetizer.
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#kollihills
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