Milagu Kozhambu Recipe

Name: Milagu Kozhambu Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: Chettinad
Ingredients: 20 null Pearl onions (Sambar Onions); 5 cloves Garlic; 1/4 teaspoon Methi Seeds (Fenugreek Seeds); 1 teaspoon Mustard seeds (Rai/ Kadugu); 2 tablespoon Gingelly oil + 1 teaspoon; null Tamarind lemon sized soaked in 3/4 cup water; null Salt to taste; 2 sprig Curry leaves; 1 teaspoon Jaggery; 2 tablespoon Whole Black Peppercorns; 1 tablespoon Coriander (Dhania) Seeds; 2 teaspoon Arhar dal (Split Toor Dal); 4 null Dry Red Chillies; 1 teaspoon White Urad Dal (Split); 1/4 teaspoon Asafoetida (hing); 1 sprig Curry leaves

Jyothi Rajesh

September 26, 2024

1806 Ratings

Time:Prep: 15 M|Cook: 25 M|Total: 40 M

Makes:3 Servings

Meal:Lunch

Cuisine:Chettinad

Chettinad recipes are lip smacking delicious for it’s peppery, spicy food. One of the main ingredient in any Chettinad cuisine is black pepper corns. The heat from the pepper corns is so unique and delicious, any spice lover will agree to it. Milagu Kozhambu is a unique and simple recipe that comes to rescue when you don’t have any vegetables leftover in your refrigerator and you want to make something quick curry for your lunch/dinner recipe.

Serve Milagu Kozhambu along with Carrot and Beans Thoran and Steamed Rice for a weekday meal.

If you like this recipe, you can also try other Kozhambu recipes such as

Serve Milagu Kozhambu along with Carrot and Beans Thoran and Steamed Rice for a weekday meal.

If you like this recipe, you can also try other Kozhambu recipes such as

Ingredients

For milagu masala powder

20 Pearl onions (Sambar Onions)

5 cloves Garlic

1/4 teaspoon Methi Seeds (Fenugreek Seeds)

1 teaspoon Mustard seeds (Rai/ Kadugu)

2 tablespoon Gingelly oil, + 1 teaspoon

Tamarind, lemon sized soaked in 3/4 cup water

Salt, to taste

2 sprig Curry leaves

1 teaspoon Jaggery

2 tablespoon Whole Black Peppercorns

1 tablespoon Coriander (Dhania) Seeds

2 teaspoon Arhar dal (Split Toor Dal)

4 Dry Red Chillies

1 teaspoon White Urad Dal (Split)

1/4 teaspoon Asafoetida (hing)

1 sprig Curry leaves

Instructions for Milagu Kozhambu Recipe

To begin making the Milagu Kozhambu recipe, dry roast all ingredients mentioned under the list ‘for milagu masala powder’. Let the spices cool and grind into powder.

Heat gingerly oil in a pan. Add crushed garlic and shallots and saute till the onions turn translucent. Add fenugreek seeds.

Extract the juice of tamarind and pour into the pan. Boil the tamarind juice until oil separates from the sides of the pan.

Add 4 heaped tablespoon of milagu masala powder along with salt to taste, stir well. Let it cook for 5 minutes on low flame.

Meanwhile heat 1 teaspoon oil in another pan. Add mustard seeds and let it splutter. Add curry leaves and a pinch of asafoetida. Add the tempering into the curry. Serve hot.

Serve Milagu Kozhambu along with Carrot and Beans Thoran and Steamed Rice for a weekday meal.