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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
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mains
Cuisine: Tamil
Servings: 2
Author: Anusha Praveen

Ingredients

  • 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 1/2 tsp
  • Sesame oil 1 tbsp
  • For Tempering:
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1 tsp
  • Curry leaves a sprig
  • Sesame oil 2 tsp

Instructions

  • Heat a pan with 2 tbsp 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 tbsp 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 tsp 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.

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.

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