MILAGU CURRY

MILAGU CURRY RECIPE:

Ingredients

Tamarind -1 lemon sized ball
Garlic -50 grams
Gingelly oil -3 tbsp (Sesame seed oil)
Curry leaves -handful
Turmeric powder - a pinch
Salt -as required

For grinding

Whole black Pepper-2 tsp
Coriander seeds-2 tsp
Toor Dal -1 tsp
Red chillies-2
Raw rice-1/4 tsp
Garlic- 2 cloves

Fry the above ingredients mentioned under grinding in a tsp of gingelly oil and grind it to a smooth paste along with a handful of curry leaves.Keep aside.

For seasoning

Mustard-1/2 tsp
Fenugreek seeds-1/4 tsp
Asafoetida/ hing -a pinch
Red chillie-1
Curry leaves -little

Method

1. Heat 3 tbsp of gingelly oil/ sesame seed oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.

2. Add the tamarind extract, salt needed, a pinch of turmeric powder and the grounded paste and bring it to boil.

3. After it boils, simmer and cook till it thickens and leaves oil. Serve with hot steaming rice.

Note:

This pepper kulambu can be refrigerated for 3-4 days.