Poondu milagu kuzhambu recipe | How to make poondu milagu kuzhambu recipe

Last updated on January 4th, 2018

Easy kuzhambu recipe with garlic and black peppercorns, I found this poondu milagu kuzhambu recipe in a “Menu rani” Chellam’s cook book and tried it with few changes.We liked this kuzhambu very much. This is a very easy recipe but tastes so delicious and comforting with fresh steamed rice and a dollop of sesame oil. Here I have used brinjal/eggplant,though it was not mentioned in the recipe, I thought eggplants will compliment this dish and I was right too :). Do try this poondu milagu kuzhambu recipe when you want a change from usual sambar,vatha kuzhambu etc.

Few more appetizing kuzhambu recipes from the blog

Ennai kathrikai kuzhanbu

Puliyodharai kuzhambu

How to make poondu milagu kuzhambu recipe: Step by step

1. Heat 2 teaspoons sesame oil in a pan and fry gram dal,urad dal,dried red chillies,coriander seeds till golden brown. Switch off the flame and add add curry leaves. Mix well and let cool. Grind to a coarse/smooth paste. Soak tamarind in water and extract thick juice.

2. In the same pan add 1 more teaspoon sesame oil and temper with mustard seeds.Add fenugreek seeds and fry for 2-3 minutes. Add the garlic cloves,chopped eggplants and saute for 3-5 minutes.

3. Add the tamarind juice and bring to a boil. Add 1 1/2 cups water,salt,turmeric powder and mix well. Let boil for 10 minutes.

4. Add the ground paste and mix well. Boil for 10 minutes. Add jaggery and cook till the gravy thickens. Once the stew is thick,add 1/2 teaspoon oil and remove from flame. Serve poondu milagu kuzhambu hot with rice.

Poondu milagu kuzhambu recipe card

5 from 1 vote

Print

Poondu milagu kuzhambu recipe | How to make poondu milagu kuzhambu recipe

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Poondu milagu kuzhambu recipe-Tangy and spicy stew with garlic and black peppercorns. Very easy kuzhambu recipe!

Course: main

Cuisine: Indian

Servings: 3

Calories: 239 kcal

Author: Harini

Ingredients (1 cup=250 ml)

• Grind to a smooth paste:
• 2 tablespoons urad dal
• 2 tablespoons gram dal
• 1 1/2 teaspoons black peppercorns
• 3 dried red chillies
• 1 tablespoon coriander seeds
• 1/4 teaspoon asafoetida
• 10-12 curry leaves
• 2 teaspoons sesame oil
• For kuzhambu
• 1 medium lemon sized tamarind ball
• 8-10 garlic cloves
• 3-4 small eggplants chopped
• 1/2 teaspoon turmeric powder
• 1 small piece of jaggery
• Salt
• 2 teaspoons sesame oil
• 1 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds

Instructions

1. Heat 2 teaspoons sesame oil in a pan and fry gram dal,urad dal,dried red chillies,coriander seeds till golden brown. Switch off the flame and add add curry leaves. Mix well and let cool. Grind to a coarse/smooth paste. Soak tamarind in water and extract thick juice.
2. In the same pan add 1 more teaspoon sesame oil and temper with mustard seeds.Add fenugreek seeds and fry for 2-3 minutes. Add the garlic cloves,chopped eggplants and saute for 3-5 minutes.
3. Add the tamarind juice and bring to a boil. Add 1 1/2 cups water,salt,turmeric powder and mix well. Let boil for 10 minutes.
4. Add the ground paste and mix well. Boil for 10 minutes. Add jaggery and cook till the gravy thickens. Once the stew is thick,add 1/2 teaspoon oil and remove from flame. Serve poondu milagu kuzhambu hot with rice.

Recipe Notes

1. For any kuzhambu sesame oil tastes best
2. I have used coriander powder as I did not have seeds. I used 1 tablespoon powder
3. You can use ready made tamarind paste too

Sharing is caring!