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Monday, March 10, 2014

PEPPER (MILAGU ) KOZHAMBU


Tamarind (புளி) lemon size

Red chilly (காய்ந்த மிளகாய்) 2 nos

Urad dal (உளுந்து) 2 tsp


Pepper (மிளகு) 1/4 tsp


Fenugreek (வெந்தயம்) 1/4 tsp


Mustard seeds (கடுகு) 1/4 tsp


Curry leaves (கறிவேப்பிலை) 4 springs


Asafoetida powder (பெருங்காயம்) 1 pinch


Salt (உப்பு) to taste


Gingelly oil (நல்லெண்ணெய்) 2 tbspa


Dry roast the urad dal, pepper and red chilly. Keep it aside.

Fry the curry leaves with little oil.


Soak the tamarind in water for 15 minutes and then extract the juice.


Grind the roasted urad dal, pepper and curry leaves with little water in a mixie to make a paste


Heat the pan and pour the oil


Add mustard seeds when it splutter add fenugreek seeds, fry till it gets brown colour.


Add tamarind juice, asafoetida and salt. Boil it till the raw smell goes.


Add grounded paste, stir well continously keeping the stove in low flame
When it thickens, switch off the stove.


Ready to serve

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