Chettinad Milagu Kuzhambu
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Smacking hot Karaikudi style Black peppercorn gravy.
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Chettinad Milagu Kuzhambu recipe - How to make Chettinad Milagu Kuzhambu
Preparation Time:    Cooking Time:    Total Time:
Makes 4 to 5 serving
- 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
- 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
This recipe was contributed by shalinivenkatesh on 01 Apr 2011
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