Poondu Milagu Kuzhambu - full recipe with stepwise pictures and Video. Poondu Milagu Kuzhmbuis one of the tastiest, spicy and healthy gravy. The main ingredient is garlic. My mom makes this once in a month and also whenever anyone has cold, fever. it is also given to new moms to increase milk supply. This can be made within 15 minutes. So do try this recipe and let me know how it turns out for you.
Ingredients:
Garlic - 2 tbsp
Tamarind - small lemon size
All purpose curry powder[kuzhambu milagaithool] - 2 tbsp
To roast and grind:
Sesame oil - 1 tsp
Cumin seeds - 1tsp
Pepper - 2 tsp
Red chillies - 2
Curry leaves - 1 spring
Garlic - 1/4 cup
Small onions - 1/4 cup
Tomato - 1 small
To temper:
Sesame oil - 3tsp
Mustard - 1 tsp
fenugreek seeds - 1/4 tsp
Curry leaves - 1 spring
Method:
Soak tamarind in hot water along with salt and extract its pulp by adding 2.5 cups water
Heat a small kadai and add the items given under 'to roast and grind'
Transfer to a mixie jar
Grind to a smooth paste
Now for the gravy, heat a kadai and add the items given under 'to temper' followed by 2 tbsp garlic
Once the garlic is fried well add the tamarind extract
When the tamarind extract is boiling add the ground paste
Add 2 tbsp all purpose curry powder and boil again for 10 - 12 minutes or till the raw smell goes
Once the raw smell goes and the gravy turns thick remove from flame, serve hot
With Stepwise Pictures:
Soak tamarind in hot water along with salt and extract its pulp by adding 2.5 cups water
Heat a small kadai and add the items given under 'to roast and grind'
Transfer to a mixie jar
Grind to a smooth paste
Now for the gravy, heat a kadai and add the items given under 'to temper' followed by 2 tbsp garlic
Once the garlic is fried well add the tamarind extract
When the tamarind extract is boiling add the ground paste
Add 2 tbsp all purpose curry powder and boil again for 10 - 12 minutes or till the raw smell goes
Once the raw smell goes and the gravy turns thick remove from flame, serve hot
Ingredients:
Garlic - 2 tbsp
Tamarind - small lemon size
All purpose curry powder[kuzhambu milagaithool] - 2 tbsp
To roast and grind:
Sesame oil - 1 tsp
Cumin seeds - 1tsp
Pepper - 2 tsp
Red chillies - 2
Curry leaves - 1 spring
Garlic - 1/4 cup
Small onions - 1/4 cup
Tomato - 1 small
To temper:
Sesame oil - 3tsp
Mustard - 1 tsp
fenugreek seeds - 1/4 tsp
Curry leaves - 1 spring
Method:
Soak tamarind in hot water along with salt and extract its pulp by adding 2.5 cups water
Heat a small kadai and add the items given under 'to roast and grind'
Transfer to a mixie jar
Grind to a smooth paste
Now for the gravy, heat a kadai and add the items given under 'to temper' followed by 2 tbsp garlic
Once the garlic is fried well add the tamarind extract
When the tamarind extract is boiling add the ground paste
Add 2 tbsp all purpose curry powder and boil again for 10 - 12 minutes or till the raw smell goes
Once the raw smell goes and the gravy turns thick remove from flame, serve hot
With Stepwise Pictures:
Soak tamarind in hot water along with salt and extract its pulp by adding 2.5 cups water
Heat a small kadai and add the items given under 'to roast and grind'
Transfer to a mixie jar
Grind to a smooth paste
Now for the gravy, heat a kadai and add the items given under 'to temper' followed by 2 tbsp garlic
Once the garlic is fried well add the tamarind extract
When the tamarind extract is boiling add the ground paste
Add 2 tbsp all purpose curry powder and boil again for 10 - 12 minutes or till the raw smell goes
Once the raw smell goes and the gravy turns thick remove from flame, serve hot
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