Moolangi Geddeh Hulli (Horse-radish Pods)
From Banquets of the nations, 1911
Serves 6
Ensure pods are cooked through.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 130. The excerpt below is the record exactly as published.
Moolangi Geddeh Hulli. (Horse-radish Pods.) Take two pounds of the long pods which grow on the horse-radish tree. Wash and cut into lengths of about two inches. Fry in four ounces of ghee one pound of finely shred onions, then fry the pods lightly, and put in a teaspoonful of ground coriander and cumin seeds, half a teaspoonful each of ground ginger and red chillies, a teaspoonful of salt, half a cupful of water, and a cupful of curd
Cook this with the app: pantry check, scaling, and the assistant.