Chettinad Milagu Kuzhambu

by shalinivenkatesh

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Smacking hot Karaikudi style Black peppercorn gravy.

Chettinad Milagu Kuzhambu recipe - How to make Chettinad Milagu Kuzhambu

Preparation Time: 25 mins Cooking Time: 20 mins Total Time: 45 mins 4Makes 4 to 5 serving

Ingredients

For The Masala
1 tbsp peppercorn
1 tsp toovar (arhar) dal
1 tsp split black gram
1 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 dry kashmiri red chilli
3 tbsp coriander (dhania) seeds
2 garlic (lehsun) cloves
3 shallots (madras onions)
1 tsp dry coconut (kopra) flakes/_spell! desiccated / coparai_spell! thengai (optional)
11/2 sesame (til) oil

Other Ingredients
10 nos shallots
3 clove garlic , crushed
10 curry leaves (kadi patta)
2 tbsp tamarind (imli) juice (or thick store bought pulp 1/2 tsp)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seed
salt to taste
1/2 cup water
3 tsp sesame (til) oil (for sauteing)

Method

For the masala

Heat little oil in a pan, add red chillies, split black gram, toovar dal, black peppercorn, cumin seeds, fennel seeds and coriander seeds and sauté until slightly golden.
Remove from the flame and add few drops of oil and toast the garlic for few minutes and remove. Now switch off the flame and toast the dry coconut for few seconds and remove. Let cool them and grind all the spices first to a fine powder, now add roasted garlic and shallots and grind again to make a

For the gravy

If using tamarind soak some in water and squeeze out the juice and keep aside. Quarter the shallots and crush the garlic and keep aside. Now heat oil (table-2), splutter mustard, cumin seeds and curry leaves.
Add the quartered onions and garlic, fry them till translucent. Add the ground masala paste and tamarind along with turmeric, salt and asafoetida. Pour 1/2 cup water and bring it to one boil and simmer till the oil separates from the gravy. Garnish with finely chopped curry leaves. Serve with plain