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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, September 9, 2011

Milagu Kuzhambu - Brahmin & Non Brahmin Style



Ingredients: 


Tamarind – lemon sized ball
Black peppercorns – 2 tbs
Coriander seeds – 1tbs (optional)
Mustard seeds – 1 tsp
Cumin seeds – 1 tbs
Fenugreek seeds – ½ tsp
Dry Red chillies – 3-5 (depending on how much spice you want)
Channa dal – 2 tbs
Urad dal – 1 tbs
Asafoetida – a pinch
Sesame Oil- 2 tbs
Curry leaves  - 1 sprig

Method:

Brahmin style:


Soak tamarind in hot water.  In a skillet, dry roast cumin seeds, coriander seeds, channa dal, urad dal (½ tbs), peppercorns, dry red chillies and fenugreek seeds till golden.  Transfer to a container and leave to cool.

Extract juice from tamarind adding 1 ½ to 2 cups of water, add salt and bring to boil in medium flame till raw smell of tamarind goes away. Grind the fried items into a powder and add to the boiling tamarind water and mix well. Let it boil till it thickens considerably. Then heat the sesame oil, add mustard, ½ tbs urud dal, asafoetida, curry leaves and season the gravy with this. Boil for a minute and transfer to a serving bowl.

Non - Brahmin style:

Soak tamarind in hot water.  In a skillet, add a table spoon of sesame oil and roast cumin seeds, coriander seeds, channa dal, urad dal (½ tbs), peppercorns, dry red chillies, grated coconut (1tbs), garlic pod (5), baby onion (5), cinnamon (1 inch) and fenugreek seeds till golden.  Transfer to a container and leave to cool.

Then heat the sesame oil in a pan, add mustard, ½ tbs urud dal, asafoetida, curry leaves, ten pieces of baby onions and five to seven pieces garlic pods and sauté well. Extract juice from tamarind adding 1 ½ to 2 cups of water, add to the pan. Add salt and bring to boil in medium flame till raw smell of tamarind goes away. Grind the fried items into a powder and add to the boiling tamarind water and mix well. Let it boil till it thickens considerably. Boil for a minute and transfer to a serving bowl.

2 comments:

Anonymous said...

Lovely but not sure how to use this sauce

Lady (Go)diva !!! said...

you mix it with rice and eat it :) some people mix it with rice and boiled lentils too