Description
Milagu Jeeraga Kuzhambu, this is my fav kuzhambu, very good for digestion, i used to do with venthayam, milagu n jeeragam…Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India..Cumin plays a important role in Indian cuisines..
Milagu Jeeraga kuzhambu/venthaya kuzhambu/Kaara kuzhambu/Vengaya poondu kuzhambu
| Ingredients | |
|---|---|
| 1 cup | Tamarind extract |
| 10 nos | Shallots |
| 5 nos | Garlic pods |
| 1 tsp | Pepper powder |
| 1 tsp | Jeeraga powder(cuminseed powder) |
| ½ tsp | Fenugreek seed |
| ¼ tsp | Mustard |
| ¼ tsp | Urad dal |
| 1 tsp | Dhania powder |
| ½ tsp | Red chilli powder |
| 4 nos | Curry leaves |
| ¼ cup | Gingelly oil |
| Salt as per taste |
Instructions
Heat gingelly oil in a heavy bottomed pan..once the oil is hot, add the mustard n urad dal n let it splutter..add the fenugreek seeds n fry it..cut the shallots into two pieces..add the shallot pieces to the oil n garlic pods to the oil..fry everything well in gingelly oil..meanwhile mix the pepper powder, cuminseed powder, redchillipowder, salt n dhania powder with the tamarind extract..Add the tamarind n spices extract to shallots…cook them for 20 to 25 minutes in medium flame with the lid..stir it occasionally…once the oil get separates from the kuzhambu put off the stove…add chopped curry leaves to the kuzhambu..
Serve hot with rice… boiled eggs n papads goes well with this kuzhambu..
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