Today I will be giving you a recipe from Veena’s blog. Veena is a wonderful baker and my dearest friend. We both started blogging at the same year, still she is my senior by 3 months. First I thought of baking a dish from her blog, but when I saw this milagu kulambu, I changed my mind. That day Sruti had gone to her friend’s place and I needed to cook only for myself and hubby. I was looking for a simple dish which can be perfect for a meal and this gravy suited it. I served it with rice and microwaved appalam ( I have stopped deep frying appalam nowadays) I must say, we had a nice satisfying meal.
This recipe has no onion and garlic. It can be made in minutes if done in pressure cooker as Veena suggested. But I love to cook in this type terracotta pans. This is Veena’s mum’s recipe. This is full of pepper flavour and if you are suffering from cold, then have this with hot steamed rice with ghee. You will feel much better. I loved this so much. Next time I will add some pearl onions and garlic cloves to pack it with flavour. Though the ingredients look very little, the gravy easily serves three adults. So don’t be fooled by the amount of ingredients for the spice paste.
Recipe Source: Veena
For The Spice Paste:
Urad Dhal-1 tbs
Black Peppercorns- 2 tsp
Fenugreek Seeds-1/2 tsp
Tamarind-a big marble sized ball
Curry Leaves-a sprig
Mustard Seeds-1 tsp
Hing/ Asafoetida-1/4 tsp
Curry Leaves- a sprig
Turmeric powder-1/4 tsp
In a pan, add oil and add the urad dhal, peppercorns, curry leaves, red chilly and fenugreek seeds.
Roast until the dhal is brown.
Transfer to a mixer jar along with tamarind and grind to a fine powder.
Add enough water to make a smooth paste.
In the same pan add oil and add the mustard, hing and curry leaves.
When they crackle, add the paste and add enough water to make the gravy consistency.
Add salt and turmeric powder and mix well.
When it starts boiling, cover and reduce flame.
Cook for 3-4 minutes.
Serve it hot with rice, ghee and appalam.
Milagu Kulambu Recipe
For The Spice Paste
- Oil-1 tsp
- Urad Dhal-1 tbs
- Black Peppercorns- 2 tsp
- Fenugreek Seeds-1/2 tsp
- Red Chilly-2-3
- Tamarind-a big marble sized ball
- Curry Leaves-a sprig
- Oil-2 tbs
- Mustard Seeds-1 tsp
- Hing/ Asafoetida-1/4 tsp
- Curry Leaves- a sprig
- Salt-to taste
- Turmeric powder-1/4 tsp
- In a pan, add oil and add the urad dhal, peppercorns, curry leaves, red chilly and fenugreek seeds.
- Roast until the dhal is brown.
- Transfer to a mixer jar along with tamarind and grind to a fine powder.
- Add enough water to make a smooth paste.
- In the same pan add oil and add the mustard, hing and curry leaves.
- When they crackle, add the paste and add enough water to make the gravy consistency.
- Add salt and turmeric powder and mix well.
- When it starts boiling, cover and reduce flame.
- Cook for 3-4 minutes.
- Serve it hot with rice, ghee and appalam.