Рецепт Milagu Kuzhambu
One of the traditional very spicy kuzhambu from South India. This is made especially at the tamil brahmin homes a lot. Whenever it is cold and you crave for a spicy dish, this kuzhambu is the best bet. Very easy to make and goes well with hot rice mixed with little sesame oil.
Milagu Kuzhambu
Pepper spiced Tangy Kuzhambu.
Prep Time: 10 Mins | Cook Time: 25 Mins | Total Time: 35 Mins | Serves: 2-3
Ingredients
- Small lemon sized Tamarind
- 2 Cups Water
- Jaggery, a pinch
- Salt to taste
- Roast and Grind
- 1.5 tsp Milagu | Peppercorns
- 2 tsp Dhaniya | Coriander seeds
- 2 tsp Kadalai Parupu | Channa Dal
- 4-5 Varamilaga | Red Chillies
- Tempering
- 3 Tbsp Sesame oil
- 1 tsp Mustard seeds
3-4 Curry Leaves
1 Red Chillies
Instructions
Soak the tamarind in warm water for about 10 mins. Then extract the juice with 2 Cups water.
Roast all the ingredients either dry or in a tsp of oil. Grind it to a thick fine paste by adding little water. Keep it aside.
Meanwhile, heat oil in a Kadai. Once hot, add the mustard seeds, red chillies, curry leaves and a pinch of asafoetida.
Then add the tamarind extract, add salt and let it boil for about 10-12 minutes or until the raw smell of the tamarind goes off.
Then add the ground paste, jaggery and let it simmer for another 10 minutes until it thickens. Adjust salt if needed.
The kuzhambu thickens as it cools. Adjust water as per your consistency preference.
Notes
The consistency of the kuzhambu varies with each family, mostly it is slightly thick. Some make it very thick and some thin. I usually prefer the in between stage, semi thick. So add water as per your preference.
The heat and spice should come from pepper and not red chillies. So if your red chillies are real hot, just add one or two max.
Sesame oil tastes good in this but you can always use any cooking oil.
This post is for this months Cook with cookbook challenge hosted by Srivalli.