Posts Tagged ‘Masala Milagu kuzhambu’

Masala Kuzhambu- Version 2!

Wednesday, May 16th, 2012

What comes after Thursday? Friday. And if you were following this post, you’d know that weekends in Middleeast start on Thursdays so my sis makes loads of appetizers, snacks etc., But on Fridays though it will be something ordinary and home made but delicious and finger licking food- it will be some sort of kuzhambu with the seppenkizhangu roast(family favorite) or dum biryani.

This is one of those recipes that is a twist to the same old kuzhambus. Every one at home loves Milaghu Kuzhambu. Especially when we have over loaded our tummies. But on days I make milaghu kuzhambu, I am stuck because my son does not like kuzhambus which comes with no veggies in them. So, when I saw this one on Zee tamil, I tried it with slightly modified ingredients and it was finger licking good. It is easy to make and can be stored for about 10 -12 days in an air tight container in the fridge.

Ingredients:

Garlic – 2 whole pods – peeled
Ginger – 1/4″ piece
Small onion/shallots – a handful
Red onion – finely chopped – 1 cup
Tomato – 1 finely chopped
Drumstick- 6 pieces
Vathal/fresh manathakkali- 2 tbsp
Curry leaves – washed – a handful
Pepper -1/2 to 3/4 tsp
Cumin – 1 tsp
Red chilies- 2
Fenugreek seeds – 1/4 tsp
Tamarind pulp mixed in water – 1 and 1/2 cup to 2 cups
Gingerly oil – 3 tbsp
Mustard seeds- 1/2 tsp
Salt to taste

Method :

Heat a tsp of the gingerly oil in a pan. Add fenugreek seeds, cumin, pepper, red chilies and roast till golden brown in color. Add the shallots, half of the peeled garlic, ginger and half of the chopped tomato and saute. Add 3/4th of the curry leaves. Remove from heat and cool. Grind to smooth paste will required amount of water in a blender.

In a kadai, heat the remaining oil and add mustard seeds. Once they splutter, add the onions, remaining garlic and curry leaves. Stir fry well. Add the vathal, drumstick and remaining tomatoes. Saute well. Add the ground paste and fry well. Add the tamarind water and salt and let it cook till the raw smell of the kuzhambu disappears and it thickens up(15 minutes on a low-medium flame). Switch off. Serve with rice, any curry and papad.

Just like the HSB style vathakozhambu this does not use any powder so if you need it more spicy add more chilies/pepper and more tangy add more tamarind/tomato.