It was the day, that my sister has to treat her friends with self cooked food. That too it should be a puli kuzhambu type ( made with tamarind syrup). So she was asking for some good recipe and got the recipe from my grandma. Each and every dish made by my grandma is 200% healthy. And so this milagu poondu kuzhambu. Poondu (Garlic) and milagu (Pepper) is full of anti-oxidants and much more benefits...
With my lil little guidance, she did it, and the taste was really good. And so the weekend lunch was prepared by my sister. Felt highly relaxed...
On the next day, my sister packed the milagu poondu kuzhambu accompanied by some dal and poriyal (for her friends). And they too relished the lunch platter.
Prep time 15 mins
Cooking time 30 mins
Ingredients
25-30 nos Garlic Peeled
Small lemon sized Tamarind
To dry roast and grind
2 tbsp Urad Dal
2 tbsp Channa Dal
2 tbsp Coriander Seeds
1 tbsp Pepper
1/2 tbsp Cumin Seeds
8-10 nos Dried Chilies
5 springs Curry Leaves
To Temper
1 tbsp Sesame Oil
1 tsp Mustard Seeds
1 spring Curry Leaves
Procedure:
1) Soak the tamarind, for atleast half an hour. Peel the garlic and keep aside.
Dry roast all ingredients and grind it a fine powder.
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2) Extract the juice of the tamarind. Put the ground powder along with the juice.
- In a thick bottomed vessel, put the sesame oil, followed by mustard and allow it to splutter. Then put the curry leaves and peeled garlic.
- Saute till the garlic is half cooked.
- Now pour the above tamarind syrup with ground powder.
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3) Keep on stirring in intermediates till a rolling consistency is obtained, and so you are done.
Note:
- Instead of garlic, you can also add malai poondu (bigger one, than the country type).
- You can also add few chopped small onions while tempering. But without onions also the taste was good.
- You can also increase and decrease the pepper and the dried chillies count accordingly.
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