How To Make Mor Milagai Milagu Kuzhambu?
MOR MILAGAI MILAGU KUZHAMBU- TANGY KUZHAMBU WITH SUN DRIED CHILIES & WHOLE PEPPERCORNS.
Mor Milagai Milagu Kuzhambu is something that i discovered a few years back from a small booklet by Mrs. Revathy Shanmugam. I have made this kuzhambu umpteen times since then. I make this mor milagai milagu kuzhambu whenever Mr. P or i fall sick. The internet has its share of milagu kuzhambu recipes. But this one stands out from the crowd because it uses milagai vathal or mor milagai. For those who don’t know, mor milagai is nothing but green chilies marinated in buttermilk and sun dried. These chilies are fried in ghee and served as an accompaniment to curd rice.
While i do make the regular milagu kuzhambu, i treasure this mor milagai milagu kuzhambu recipe because of its nutrient dense composition. It uses shallots, garlic, whole peppercorns and sun dried chilies which come together like a symphony in a tangy tamarind base. This is then simmered till thick and served hot with steamed rice and a drizzle of sesame oil. Needless to say, the medicinal properties of this kuzhambu make it ideal for those with a cold or indigestion. And the best part is this mor milagai milagu kuzhambu can work wonders on days when you don’t have veggies for substantial cooking. This kuzhambu keeps well in the fridge for up to a week and at room temperature for 2 days.Shall we now check how to make mor milagai milagu kuzhambu step by step?
Step By Step Tutorial For Mor Milagai Milagu Kuzhambu
Peel shallots and garlic. Chop tomato finely. Soak tamarind in warm water, mash well and make tamarind extract. Heat a pan with 1 tablespoon oil and fry the mor milagai until golden. Drain and set aside. In the same pan, add urad dal, channa dal, whole pepper corns and cumin seeds.
Fry till dal turns golden. Now, add shallots and garlic and fry till shallots turn translucent. Once done, add tomato and fry till mushy. Add fried mor milaga to the pan and mix well. Let cool. Place this mixture in a blender and blend to a smooth paste. Set aside.
Heat the same pan with 2 tablespoon oil. Add 4 shallots and 4 garlic cloves and fry till light brown. Add coriander powder and red chili powder to the tamarind extract and mix well. Pour this to the pan along with the ground paste and add salt and turmeric powder. Let this simmer till the raw smell of tamarind goes away. Takes about 5 mins on high flame.
Once the raw smell goes away and the kuzhambu has thickened considerably, switch off flame. Heat a small pan with sesame oil. Add mustard seeds and once they pop, add curry leaves and urad dal. Pour tempering over kuzhambu and mix well.
Your mor milagai milagu kuzhambu is ready. Serve hot with rice and any curry of your choice. Chenai kizhangu fry or beetroot curry will work with this.
Recipe For Mor Milagai Milagu Kuzhambu
Mor Milagai Milagu Kuzhambu Recipe
- Shallots 5 peeled
- Garlic cloves 5 peeled
- Sesame oil 2 tbsp
- Tomato 1 medium chopped finely
- Turmeric powder 1 tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Tamarind extract 1 cup
- Salt to taste
- For The Spice Paste:
- Mor Milagai 5
- Garlic 5 peeled
- Shallots 5 peeled
- Channa dal 1 tbsp
- Urad dal 1 tbsp
- Whole black pepper corns 2 tsp
- Cumin seeds ½ tsp
- Sesame oil 1 tbsp
- For Tempering:
- Mustard seeds 1 tsp
- Fenugreek seeds 1 tsp
- Curry leaves a sprig
- Sesame oil 2 tsp
- Heat a pan with 2 tablespoon oil.
- Fry the mor milagai until brown and set aside.
- In the same pan, add urad dal, channa dal, black peppercorns, cumin seeds and fry till the dal begins to turn light brown.
- At this stage, add 5 shallots and 5 garlic cloves and fry till shallots turn translucent.
- Now add chopped tomatoes and fry till mushy.
- Once done, add the fried mor milagai and continue to cook for a min.
- Once done, let cool completely .
- Blend this mixture to a fine paste in a blender.
- Heat 1 tablespoon oil in the same pan that you used to fry the ingredients for the spice paste.
- Add 5 shallots and 5 cloves of garlic and fry till shallots turn translucent.
- Mix coriander powder and chili powder into the tamarind extract.
- Add this to the pan along with salt, ground paste and turmeric powder.
- Let this simmer till the raw smell of the tamarind goes away and the kuzhambu thickens considerably.
- Takes about 5 to 7 mins on medium flame.
- Once the kuzhambu has thickened, switch off flame.
- Heat a small pan with 2 teaspoon oil.
- Pop the mustard seeds and add fenugreek seeds and curry leaves.
- Pour tempering over the kuzhambu and mix well.
- Serve hot with rice and curry of your choice.
- This kuzhambu keeps well for upto a week in the fridge and for 2 days at room temperature.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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