A spicy and tangy kulambu prepared with the garlic and pepper, a perfect complement for hot steamed rice and sprinkle of sesame oil makes for a perfect lunch or dinner. Garlic Pepper Curry, one of the spicy, tasty and healthy South Indian Kulambu Variety. Pepper and Garlic is known be the most medicinal ingredients in our kitchen. Poondu Milagu Kulambu is a traditional tamarind-based curry prepared using garlic cloves and black pepper corns from the state of Tamil Nadu. Easy recipe with step-wise pictures for Poondu Milagu Kulambu – Garlic Pepper Gravy. sometimes we were out of all vegetables and our fridge was empty that time we are thinking what to prepare??? This is the very good idea. In our side for new mom, we are adding more garlic in their food for lactation, but little less in spice and tangy level. Garlic pepper both have medicinal values used for cold, cough and any stomach upset.
Poondu Milagu Kuzhambu | Garlic Pepper Curry
Description
In a mixie jar, grind all the ingredients listed under “To prepare masala paste” to a smooth paste with ¼ cup of water. Keep fresh masala aside.
Heat the pan with 4 tbs gingelly oil add mustard seeds, split urad dal, chana dal, fenugreek seeds, and few curry leaves and let them sizzle.
Add 20 to 30 garlic pods,15 small onions, and fry well.
Then add freshly ground masala paste and little water cook the masala in medium flame for 3-4 minutes.
Add lemon-sized tamarind extract and mix well.
Add 1 tablespoon of powdered jaggery.
After few minutes oil separates out from the gravy.
Switch off the flame and enjoy with hot rice or idly, dosa.
Ingredients
To Prepare Masala Paste
To Temper
Instructions
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To prepare a masala paste, in a mixie jar add grated coconut, chopped coconut, turmeric powder, black pepper and red chilli powder.
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Add coriander powder, cumin seeds, fennel seeds, asafoetida and few curry leaves.
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Grind them all in to little coarse powder then adds chopped onion.
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Grind them in to thick smooth paste.
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Heat the pan with gingelly oil.
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Add items listed under “To Temper” section.
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Add peeled garlic sauté to little golden colour then add chopped onion and salt.
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Sauté them all to become translucent.
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Add freshly ground masala paste sauté until raw smell goes off.
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Add required salt and few curry leaves toss until oil get separate from the masala.
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Add tamarind extract from big lemon sized tamarind.
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Add 1 cup of water allow to boil and add little jaggery powder.
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Cover and cook in medium flame until become thick and oil get separate from the curry.
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Yummy and spicy pepper milagu curry is ready for serving.
