Botanical name is Cardiospermum halicacabum and the tamil name for the herb is mudakathan keerai. This is called kanphata in hindi and this herb is mainly used for treating joint pain, cold, cough and arthritis. We can prepare, idli, dosai, rasam and thuviyal with this keerai. We prepare Mudakathan keerai idli in the same way as we prepare ordinary rice idli. In addition we add mudakkathan keerai with idli batter while grinding to prepare this dish. This plant is a climber and we get this along roadside in villages. You can also grow in your home garden or you can get it in the market. It is best identified with the leaves and balloon like fruits.
To know more about this plant click on – Herbpathy
This herb is considered as a very important plant in Ayurvedic medicines as balloon vine herb
Mudakathan keerai idli recipe – Ingredients:- (200 ml cup used)
- Idli rice – 4 cups
- urad dal / ulundham paruppu – 1 cup
- mudakathan keerai – handful
- salt – 2 tblsp or as required
Mudakathan keerai idli recipe – Method:-
1. First of all wash and soak idli rice and urad dal separately in two vessels for 2 hours.
2. After two hours grind both rice and urad dal separately in a wet grinder. Add fresh, cleaned mudakathan keerai while grinding rice batter and before 5 minutes to remove in other words at the final stage of grinding. Add required salt and mix well both ground batter of idli rice and urad dal together and keep it overnight or for 6 to 8 hours for fermentation.
3. Next day the batter rises up in the container as a result of fermentation. Finally make idli’s in an idli pan, using a muslin cloth above the idli moulds with the fermented batter. It is the same as that of you cook rice idli for around 10 minutes. You can also refer how to cook idli.
4. During these 10 minutes batter will be almost cooked almost and then you can remove it from idli pan. Further you can serve these idlis in pairs along with any chutney or sambar.
Even more idli varieties in my website are as follows:-
2. Rava idli
3. Oats idli and