Poondu karuvapillai milagu kuzhambu

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tasty south Indian dish that is prepared and served when one is recovering from fever or when the weather is very cold or as a special diet for feeding mothers. The garlic, pepper and curry leaves have lots of medicinal values and aid in easy digestion and improved lactation. This dish can be stored in the refrigerator and consumed within 10 days. This dish tastes best when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a good combination with this dish.

Poondu karuvapillai milagu kuzhambu:


Ingredients:

Red Chilli – 4
Pepper corns – 1 tbs
Cumin seeds- 1 tsp
Mustard seeds – 1 tsp
Garlic pods – 10
Urad dal – 1tbs
Toor dal – ½ cup
Turmeric powder – ½ tsp
Tamarind, lemon-sized, soaked in ½ cup of water for 10 minutes
Curry leaves- ½ cup
Gingely oil – 2 tbs
Asafoetida – ½ tsp

Method:

1. Heat 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds,turmeric powder, asafoetida and tamarind. Add ¼ cup of water to the mixture and keep aside for 30 min. Fine grind the mixture.
2. Heat 2 tsp of oil in a kadai and sauté the mustard seeds, turmeric powder and asafoetida.
3. Squeeze out the thick tamarind juice using 2 cups of water and add to the above mixture. Add salt according to the taste and allow it to boil till the raw smell of the tamarind dissapears.
4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps.
5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates from the kuzhambu(gravy).

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2 thoughts on “Poondu karuvapillai milagu kuzhambu

  1. Great site. Absolutely authentic S. Indian recipes. I love cooking, but don’t have the dicipline to document. Thanks for sharing these with the world!
    Shekar

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