Skip to main content

Milagu Kulambhu - Version 2



I have already posted a version of milagu kulambhu with no onion and garlic but today's version is slightly different.This recipe I noted down couple of weeks back in a T.V cooking show by Mrs.Revathy Shanmugam.This recipe used poppy seeds,fennel seeds and cashews to make the spice paste which was quiet new for me.
As her recipe is always a hit and not complicated,so without any second thought I tried this for our weekend lunch.The original recipe calls for a tbs of  poppy seeds,as I ran out it used only half of it.The kulambhu came out so delicious and creamy,I paired up with beans poriyal and pappads.Lts move on to the recipe.................................................


Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 3-4

Ingredients
IngredientQuantity
Shallots (chopped)10-12
Tomato1(medium size)
Garlic/poondu10-12cloves
Red chilly powder/milagai podi1tsp
Tamarind /pulismall lemon size
Curry leaves/karivepillai1 sprig
Salt1tsp
Oil4tbs


To roast and Grind


IngredientQuantity
Black pepper/milagu2 tbs
Cumin seeds/jeeragam1 tbs
Poppy seeds/kasa kasaa11/2tsp
Coriander seeds/dhaniya1 tbs
Fennel seeds/sombu1tsp
Cashews/mundidri2
Coconut(grated)2 tbs

For the tempering

IngredientQuantity
Mustard seeds/kadugu1/2tsp
Fenugreek seeds/vendhayam1/8tsp
Cumin seeds/jeeragam1/2tsp




Method

In a pan add a tsp of oil and add the given ingredients to roast except coconut,fry it till a nice aroma comes out and becomes golden.Finally add the grated coconut and fry it for a minute,put off the flame.After cooling grind it to a fine paste.


Meanwhile soak the tamarind in a cup of water and extract the juice and set it aside.
Start by heating the pan with remaining oil,splutter the mustard seeds,cumin seeds and fenugreek seeds.Add in the shallots and curry leaves,saute it until pink.Then add the garlic and fry it for a minute,then goes in the chopped tomato.Cook it until mushy with a pinch of salt.


Now add in the chilly powder and tamarind water,ground paste.Add around a cup of water and salt,let it boil for 10-12 minutes or till the raw smell goes off in a medium flame.


Milagu kulambhu is ready.



Serve it with rice.



Enjoy......................................................................



  • The garlic cloves I used is slightly fat cloves,if it it a smaller variety use around 15-17 cloves.
  • There may be a chance of getting a slight bitter taste while boiling but after the flavors gets incorporated the bitter taste will go off.
This recipe is off to  Cook Book Challenge # 5 Febuary week 2 and Let's Brunch on Sundays event.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda...
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                     ...
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                   ...
Post a Comment
Read more