Badaga traditional Maas Neer/ Cow peas gravy.

Maas Neer, also known as Benguve neer, is a Badaga traditional dish. It is particularly popular in Nilgiris. It is eaten with our traditional dish, Hittu. But also makes a good gravy for Rice and Chapati!
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Tips for making the masala mix or Masudi; add the following
1. Red chilies (preferably round ones)
2. Corriander seeds
3. Turmeric (whole)
4. Fennel seeds
5. Cumin seeds
6. Whole pepper seeds
7. Fenugreek seeds
8. Asafoetida
9. Split Bengal gram
10. Rice
11. Split Pigeon Peas (Toor dal)
12. Curry leaves
Roast all the above ingredients except turmeric and Asafoetida.
Let it cool and grind them all together into a fine powder to get our masudi or masala mix.
Optional: you can also use the commercial spice powders as available.
Note: To get the authentic taste of Maas Neer it is important to use the Masudi. It is widely used in all Badaga traditional dishes.

[@vijayalakshmiappan3451]

I am going to try 😊

[@saranyasathish1080]

Hi akka ur doing is k tell how much onion tomato ect in every dish

[@priyakannan1944]

Saranya Sathish since it depends on the quantity you are making, it is not mentioned in the video.

[@priyakannan1944]

Surely it will be included in the next video

[@saranyasathish1080]

Him k ka