Milagu Kozhambu Recipe

Name: Milagu Kozhambu Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: Indian
Ingredients: 20 pieces Pearl Onion (20 Pearl onions (Sambar Onions)); 5 cloves Garlic (5 cloves Garlic); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 2 tbsp Sesame Oil (2 tablespoon Gingelly oil + 1 teaspoon); 1 cup Tamarind (Tamarind lemon sized soaked in 3/4 cup water); 0 pieces Table Salt (Salt to taste); 3 sprig Curry leaves (2 sprig Curry leaves + 1 sprig Curry leaves); 1 tsp Jaggery (1 teaspoon Jaggery); 2 tbsp Black Peppercorns (2 tablespoon Whole Black Peppercorns); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 2 tsp Split Pigeon Peas (2 teaspoon Arhar dal (Split Toor Dal)); 4 pieces Dried Red Chili (4 Dry Red Chillies); 1 tsp Urad Dal (1 teaspoon White Urad Dal (Split)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing))

A spicy Chettinad-style tamarind curry made with black pepper, fenugreek, and a special masala powder.

40 minIndian

Servings3

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Vegetarian
Vegan
Gluten Free
Pescatarian
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Ingredients

For 3 servings

Pearl Onion20 pieces · 20 Pearl onions (Sambar Onions)
Garlic5 cloves · 5 cloves Garlic
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Sesame Oil2 tbsp · 2 tablespoon Gingelly oil + 1 teaspoon
Tamarind1 cup · Tamarind lemon sized soaked in 3/4 cup water
Table Salt0 pieces · Salt to taste
Curry leaves3 sprig · 2 sprig Curry leaves + 1 sprig Curry leaves
Jaggery1 tsp · 1 teaspoon Jaggery
Black Peppercorns2 tbsp · 2 tablespoon Whole Black Peppercorns
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Split Pigeon Peas2 tsp · 2 teaspoon Arhar dal (Split Toor Dal)
Dried Red Chili4 pieces · 4 Dry Red Chillies
Urad Dal1 tsp · 1 teaspoon White Urad Dal (Split)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)

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Steps

1To begin making the Milagu Kozhambu recipe, dry roast all ingredients mentioned under the list ‘for milagu masala powder’. Let the spices cool and grind into powder.
2Heat gingerly oil in a pan. Add crushed garlic and shallots and saute till the onions turn translucent. Add fenugreek seeds.
3Extract the juice of tamarind and pour into the pan. Boil the tamarind juice until oil separates from the sides of the pan.
4Add 4 heaped tablespoon of milagu masala powder along with salt to taste, stir well. Let it cook for 5 minutes on low flame.
5Meanwhile heat 1 teaspoon oil in another pan. Add mustard seeds and let it splutter. Add curry leaves and a pinch of asafoetida. Add the tempering into the curry. Serve hot.
6Serve Milagu Kozhambu along with Carrot and Beans Thoran and Steamed Rice for a weekday meal.