Peppy Tamarind gravy / Milagu Kuzhambu

Milagu Kuzhambu is an excellent detox dish , that can be consumed post festive ceremony or wedding ceremony . It helps in digestion . This goes very well with paruppu thuvayal / lentil based chutney , this balances the tangyness and the spice in the kuzhambu. A simple 6 ingredient fix that requires less than 15 minutes to prepare and cook.

Summary

  • Cuisine: south indian
  • Yield: 5 helping
  • Course or type: main course
  • Preparation Time: 10
  • Difficulty: easy
  • Cooking Time: 10

Ingredients

/ Tamarind in the size of a gooseberryamla
200 ml water
For the powder
1 tbsps Ghee / clarified butter
2 tbsps White urad daal
2 tbsps black peppercorn
asafoetida
rock salt
curry leaves
7 dry red chillies
Tempering
3 tbsps Sesame oil
1 tsp mustard seed
curry leaves

Steps

  1. First take the tamarind and soak them in lukewarm water for about 10 minutes. Later take the tamarind extract.
  2. Take a kadaai and keep it on medium high heat , add all the ingredients given under “For the powder” ¬†saute them until they turn brown and grind it to a fine powder.
  3. In the same kadaai , on medium heat add the ingredients given under “Tempering” , and pour the tamarind extract. Once the extract starts boiling , add the prepared powder. Give it a nice stir and allow it to steep in medium heat for 5-6 minutes. The runny consistency will start becoming thick and it will leave the oil on its sides. Remove from the heat and transfer it to a serving dish.
  4. Serve this with cooked rice accompanied by Paruppu thuvayal / Lentil based chutney.

Tip:

1) Soaking the tamarind in lukewarm water , makes it easier to take extract and also there will be less watage.

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One Comment Add yours

  1. Mayanka Maniya says:

    Please post iyengar style pulikachal recipe for making tamarind rice

    Like

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