Mor Milagai Milagu Kuzhambu Recipe
Mor Milagai Milagu Kuzhambu- A tangy gravy with shallots, garlic, sun dried chilies and whole black pepper. Tastes great with rice, dosa or idli
Servings: 5
Calories: 188kcal
Equipment
- 1 Heavy bottomed pan
- 1 high speed blender
Ingredients
- 5 Shallots peeled
- 5 Garlic cloves peeled
- 2 tbsp Sesame oil
- 1/2 cup Tomato chopped finely
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.25 tsp Coriander powder
- 20 grams Tamarind a small lemon sized ball
- 2.5 cups water
- 1.25 tsp Salt or to taste
- 1 tsp jaggery
For the spice paste
- 5 Mor Milagai south Indian sun dried curd chilis
- 5 Garlic peeled
- 5 Shallots peeled
- 1 tsp Chana dal
- 1.5 tsp Urad dal
- 1 tbsp Whole black pepper corns
- 1 tsp Cumin seeds
- 1.5 tbsp Sesame oil
For Tempering
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 10 Curry leaves a sprig
- 2 tsp Sesame oil
Instructions
- Soak tamarind in warm water for 20 minutes. This helps soften it up.
- Once it has softened up, mash it well and make tamarind extract. Peel shallots and garlic. Assemble all the other ingredients you need.
Making the spice paste
- Heat a pan with 1 tbsp oil and fry the Mor Milagai until golden. Drain and set aside.
- To the same pan, add urad dal, chana 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 Milagai to the mixture and mix well. Transfer to a plate.
- Let cool. Place this mixture in a blender and blend to a smooth paste. Set aside.
How to make Milagu Kuzhambu?
- Heat the same pan with 2 tbsp 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. This takes about 5 mins on high flame.
- Now, add jaggery and continue to simmer the Kuzhambu until it thickens and the oil begins to float to the top.
- 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.
Notes
Sesame oil is indispensable in this recipe. It helps balance the heat from the pepper and also increases shelf life.
Since we are using sun dried chilis, go easy on the salt. Mor Milagai often have salt added to them. So, adjust the salt towards the end if needed.
Tomatoes are optional. My family likes them. Feel free to skip them if you prefer.
The flavors in this dish deepen overnight. We love this the next day!
Since we are using sun dried chilis, go easy on the salt. Mor Milagai often have salt added to them. So, adjust the salt towards the end if needed.
Tomatoes are optional. My family likes them. Feel free to skip them if you prefer.
The flavors in this dish deepen overnight. We love this the next day!
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.
Disclaimer
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.
Nutrition
Calories: 188kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 605mg | Potassium: 330mg | Fiber: 4g | Sugar: 7g | Vitamin A: 471IU | Vitamin C: 49mg | Calcium: 70mg | Iron: 2mg
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