Thursday, August 16, 2012

MIlagu Kuzambu


Pepper                                   1 tblsp
channa dal                             1 tsp
Urad dal                                 1 tsp
dhaniya                                  1 tsp
Jeera                                      1 tsp
Red chillies                             2
Curry leaves                           1/4 cup
Tamarind                                size of a small lemon
asafoetida                               a pinch
Ghee                                      1 tblsp
Jaggery                                   a small piece
Rice flour                                1 tsp ( if needed)
Oil                                           1/2 tsp

Preparation Method:

In a little oil fry dhaniya, channa dal,urad dal, chillies, pepper and curry leaves one by one. Add jeera in the end. Cool and grind to a paste along with the tamarind pulp, jaggery and asafoetida.
Add salt and 3 cups water and boil till raw smell of tamarind evaporates.
By this time it should have reduced and thickened.
If not, dissolve 1 tsp rice flour in a little water and pour it in. Boil for two minutes and take off heat.
Adding a little ghee in the end will make it smell heavenly and also reduce the spiciness.

Here's a variation of Milagu Kuzambu given by a celebrated cook from Tamilnadu Arusuvai Natarajan:

Tamarind     : size of a Lemon
Pepper        : 50 g
Red chillies  : 5/6
Urad dal      : 50 g
Hing             : a small piece ( or half tsp)

Heat  gingely oil in a pan. Add hing, urad dal and pepper. 
When pepper splutters add tamarind and red chillies and fry.
Add curry leaves and remove from fire.`Add 2 cups water and grind in mixer.
Heat gingely oil and add mustard. Add the paste, salt, turmeric powder. 
Let it boil and thicken.

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