Author : Hannah Sri
It can be eaten along with rice , but also as a side with idli or dosai. This Kuzhambu stays fresh even for 4-6 days if refrigerated.
This recipe was submitted by Hannah Sri.
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INGREDIENTS:
Garlic – 3
Tamarind – small lemon size
Gingely oil or Sesame oil - 4 tbsp
Mustard seeds - 1 tsp
Red Chilli - 2
PepperCorns 1 ¼ tsp
Cumin seeds ¼ tsp
Channa dal ¼ tsp
Dhania,Coriander seeds ¼ tsp
Asafoetida/Hing -1/4 tsp
Curry leaves – two springs
Jaggery a pinch - Optional
Salt to taste
Preparation :
Soak tamarind in hot water for 10
minutes. Then extract the juice.
METHOD
1) In a pan dry roast Red chilli, Pepper corns, channa dal, cumin seeds, coriander seeds.
2) Grind it as a powder then add the onions and few curry leaves in to this and grind coarsely (not in to fine paste).
1) In a pan dry roast Red chilli, Pepper corns, channa dal, cumin seeds, coriander seeds.
2) Grind it as a powder then add the onions and few curry leaves in to this and grind coarsely (not in to fine paste).
3)Heat oil in the same pan. Add mustard seeds once it splutters add
curry leaves, Asafoetida powder, Chopped garlic and fry for 2 minutes.
4)Add the paste in to this. Cook this in this in medium flame for another 2 minutes and add tamarind extract and salt. Close the pan with a lid and allow it to boil.
Switch off the flame.
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ReplyDeleteOne of the spicy, flavorful, and healthful South Indian Kuzhambu varieties is Poondu Milagu Kuzhambu | Garlic Pepper Curry. The most medicinal substances in our kitchen are pepper and garlic. Garlic has antibacterial properties. Garlic was always my grandmother's go-to remedy for ear ache. We are also all aware of peppercorns' massage center karachi therapeutic and nutritional significance.
ReplyDeletePoondu milagu kuzhambu arputham. Ingeyum Steffi thaana cooking illa vera yaaravatha. Ithula Sundakka mattum add panneenga innum super. Thanks for sharing this traditional cooking post.
ReplyDelete