Milagu poondu kuzhambu recipe

Ingredients

To sautee and grind

To temper

Method

1. In a kadai, heat a tsp of oil and add pepper, red chilli first, give it a stir and then jeera and garlic. fry for a minute and add onion, tomato, curry leaves and fry for 2 minutes in medium flame. Option : If you like whole garlic in your kuzhambu, you can reserve 3/4th garlic and sautee just 1/4th of the garlic.



2. Cool down and grind to a paste. Add little water if needed. Extract tamarind pulp by soaking it in hot water for 30 mins, with a cup of water.



3. Heat oil, temper with the items given under ‘To temper’ table in order. Add peeled onion and fry till golden. Add whole garlic if you have reserved in first step. 

 

4. Add tamarind pulp, salt, turmeric, jaggery and boil for 2 minutes. Add ground paste and add more water (1 & 1/2 cups) and mix well.



5. Boil until thick (Roughly 5 minutes) and transfer to the serving bowl.

Notes

• 1/4 cup garlic holds around 15- 18 garlic flakes. Don’t think its too much and will over power the gravy, it will be subtle only.