The first time I saw chandramukhi, my eyes were blown away. I was a bit intimidated, but the texture, the shape, and the color just blew my mind. It’s a simple pasta that goes perfectly together with a simple sauce. It’s one of those dishes that just demands the attention and your time. When you’re in the kitchen, you’re supposed to be chopping and assembling, cooking, and eating.
The original chandramukhi is really a pasta that came with a little sauce that you just threw over it. But the sequel is more of a layered meal, so I think the sauce is optional. You can make it without or with the sauce. In either scenario, you can add extra veggies and meat on top. The flavor is amazing and I love that the sauce is basically just a simple pasta that you can eat without any other dishes.
Chandramukhi 2 is by far the best chandramukhi I have ever made, and I have made quite a few of them. I never had a problem with the sauce, but at first I was hesitant about adding it because I thought it might dilute my chandramukhi’s flavor. But the sauce is really good.
Another reason I think you should add it to your chandramukhis is that it is so easy to make, and it only takes a few minutes. Plus, it tastes good. And if you want, you can leave out all the veggies and meat in the sauce for the full effect.
The base of chandramukhi is a red pepper paste made with a garlic paste and onion paste. I used the recipe from Food52 (in the link). At first I was hesitant about adding it because I thought I might dilute my chandramukhis flavor. I thought it might also dilute my garlic flavor. But the garlic flavor is really strong and really pronounced. And the pepper flavor is just as strong.
This recipe for the chandramukhis recipe is actually quite easy. The only thing you do is soak your onion and garlic paste for 48 hours and the next day peel and chop them. Then, combine the chandramukhi base with the rest of the ingredients. After combining everything, you can put the mixture into a food processor and blend until it is quite smooth.
chandramukhi is the “secret ingredient” in the chandramukhis recipe, but it’s really not that secret. It’s actually very easy to make, but don’t let that fool you. I’m not sure if there are any recipes like this one out there, but I know I have tried various versions of the chandramukhis recipe and they have all turned out very, very bad.
The chandramukhi base is a lot more difficult to make than the chandramukhis recipe. However, I did find a few good ones online, and I have no doubt that you will be able to find very good ones if you search. Basically, the chandramukhis recipe calls for a mixture of red chillies and green chillies. You get a lot of heat with the green chillies, but you’re cooking it to death.
That may be the case. The recipe was actually pretty good for a long time, and it has been improved quite a bit since the last time I made it. However, I would still argue that the new recipe is not as good as the previous one. The original recipe was a good base that was then added more than it should have been.
The new recipe is a bit too spicy for me, and it tastes more like a mild mixture of red and red chillies. The new recipe has a higher ratio of curry leaves in the batter, which has a slightly bitter aftertaste to it. Though, I think the new recipe is a great base for a lot of the recipes in the game itself.