Friday, March 26, 2010

Milagu Kuzhambu

Ingredients:
Gingelly oil 2-3 tbsp
Tamarind paste - 2 tsp (vary based on preference
Red chillies 2-3
Curry leaves for garnishing

Masala to grind:
Hing - a pinch
Dhaniya 2 tsp
Kadalai paruppu 1 tsp
Methi ½ tsp
Pepper 1.5 tsp
Jeera 1 tsp


Method:
Roast all masala, in 1 tsp oil.

Heat 2 tbsp Gingelly oil in a pan. Splutter mustard seeds. Add tamarind paste, and 1-2 glasses water. Add ground mixture, mix well and boil for 5-10 mins. Optionally add powdered jaggery.
Garnish with curry leaves and red chillies. Serve mixed with hot rice. You can store this for several days in the fridge if you let most water evaporate and make a thick paste.