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MILAGU (PEPPER) KUZAMBU Recipe | Main Course Recipe by Sathya Asokan |
| INGREDIENTS | Lemon Size Ball of Tamarind
1/2 fistful or 3/4th tbsp Pepper
1/2 fistful or 3/4th tbsp of Coriander Seeds (Dhaniya) & Jeera
2 medium size Red Chillies
1 tsp Haldi (Turmeric Powder)
Salt & Gingelly Oil as much needed
1 fistful of Deskinned Garlic (optional)
2/3 Drumsticks or 6/7 Brinjals Mustard
1/2 tbsp Channadal each for seasoning
A few sprig of Curry Leaves
A pinch of Hing powder | METHOD | 1. Put a small kadai on stove, pour 1 tbsp gingelly oil, after it get heated add red chillie, then pepper; when it started spluttering, add coriander seeds, allo it to become slight brown, then add jeera & hing powder, add tamarind ball and put off the stove.
2. After a few minutes, grind this in a mixie, adding enough water.
3. Take the pulp in a vessel, add two/three glass of water, put salt as much needed & haldi powder too.
4. Now put the same kadai on stove, pour 1/2 tbsp gingelly oil.
5. After it get heated, add mustard. When it splutters, put channa dal, then garlic. When it become softer, add cut brinjals/ drumsticks leave for few minutes to become soft. Put all these into the gravy prepared, allow it to boil atleast 20 to 30 minutes on medium heat.
6. Once it it is done and become thickish sambar type, add a few spring of curry leaves.
7. Put off the stove and pour 1 tsp gingelly oil. Serve it with hot steamed rice (it is simply heavenly for any south indian tongue) |
More South Indian Cuisine
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