Earlier I posted on Jeera milagu poondu rasam. Here goes another rainy weather recipe from the Iyer Cuisine. It is "Milagu Kuzhambu". But compared to Kuzhambu I would rate Rasam better, as it is more like Indian Soup kind. And you can just drink a glass directly without having to eat with rice. But cannot ignore Milagu Kuzhambu and its taste. Here goes the recipe.
Ingredients:
Serving: Enough to serve a family of four and preserve few for dinner. Some say we can store kuzhambu for days in refrigerator, though I prefer to eat any food fresh.
Lemon sized Tamarind pulp immersed in water
To roast and grind: 1 spoon of Channa dhal, 1 spoon of black pepper seeds, 1 spoon of Urad dhal seeds, 4 long red chillies, 2 Spoons of corriander seeds, few curry leaves, Hing
Tadka: A spoon of Mustard seeds, few Curry leaves, A spoon of Fenugreek seeds
Turmeric powder
Til oil - 2 to three spoons
Salt to taste.
Way to go
Ingredients:
Serving: Enough to serve a family of four and preserve few for dinner. Some say we can store kuzhambu for days in refrigerator, though I prefer to eat any food fresh.
Lemon sized Tamarind pulp immersed in water
To roast and grind: 1 spoon of Channa dhal, 1 spoon of black pepper seeds, 1 spoon of Urad dhal seeds, 4 long red chillies, 2 Spoons of corriander seeds, few curry leaves, Hing
Tadka: A spoon of Mustard seeds, few Curry leaves, A spoon of Fenugreek seeds
Turmeric powder
Til oil - 2 to three spoons
Salt to taste.
Way to go
- Extract tamarind juice thoroughly. Let the juice be about some four to five cups. Add water to get this amount
- Boil the tamarind juice extract with curry leaves and spoon of turmeric powder in low medium flame for some 3 to 4 mts until raw smell goes off.
- Meanwhile, roast the ingredients listed under "Roast and grind" in two spoons of til oil. First roast the red chillies and keep aside, and then roast the other ingredients together in low medium heat.
- Grind the roasted ingredients with little water and spoon of salt to make a smooth paste.
- Now add the paste to the boiled tamarind juice ( and the garlic pods if you have kept them aside). Boil it for some 2 mts in low flame. Taste for salt and adjust for salt. Boil the kuzhambu to moderately thick consistency.
- Make tadka in til oil, my crackling mustard seeds, Hing, curry leaves, fenugreek seeds. Pour tadka on the Kuzhambu and turn off the flame.
- Milagu kuzhambu is ready to go with hot rice, and match with any veg dry curry and papad.
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