Milagu Kozhambu
by kamalacute
07 Oct 2011
This recipe has been viewed 3289 times
Presenting a south indian spicy and tangy curry recipe, milagu kozhambu which is best relished with a bowl of hot steamed rice. The tamarind pulp adds to the tangy flavour while the spiciness is rendered by pepper powder, mustard seeds and curry leaves.
Milagu Kozhambu recipe - How to make Milagu Kozhambu
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 tsp freshly ground black pepper powder
2 tsp oil
2 to 3 whole dry kashmiri red chillies
1 tsp urad dal (split black lentils)
1/2 tsp toovar (arhar) dal
1 tsp cumin seeds (jeera)
a little asafoetida (hing)
2 tsp tamarind (imli) pulp
salt to taste
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
Method
- Method
- Heat the oil in a pan, add all the ingredients except tamarind and saute for 2 minutes.
- Cool and blend in a mixer along with little water to make a smooth paste.
- In another deep pan, combine the salt and tamarind water and boil for some time until raw smell goes.
- Add this paste to the tamarind water and boil for 10 minutes.
- Remove from the flame.
- Serve hot.
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