Milagu Kara Kuzhambu

Milagu Kara kulambu is traditional, spicy, tongue tickling and flavorful made using whole black pepper corns, coconut and spices . Milagu Kaarakozhumbu and Paruppu Thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make. You can always adjust the whole spices according to your taste and spice buds.

Preparation Time     5 Minutes

Cooking Time          15 Minutes

Cuisine                   South Indian

Recipe Category      Kuzhambhu

Servings                     4 Nos.

Ingredients:

Ginger                               1 Tablespoon (Finely chopped)

Tamarind                            Small Size ( Extract the Juice)

Salt                                   To Taste

Curry Leaves                       Handful

Crushed Peppercorns            1/2 tsp of coarsely

Jaggery Powder                    1 Tablespoon

To be blended into paste

Tomatoes                             2 Nos. (Chopped finely)

Grated Coconut                    ½ Cup

Roasted cumin                      ¼ Teaspoon

turmeric powder                   1/8 Teaspoon

Red Chili Powder                    ½ Teaspoon

Coriander powder                   1 Teaspoon

Sambhar Powder                    1 Teaspoon

Crushed Pepper Corns            ½ Teaspoon

For Tempering/ Tadka

 Gingelly oil / Till Oil                3 Tablespoon

Mustard                                 ¾ Teaspoon

Asafetida Powder                     ½ Teaspoon

Dry Red Chillies                       3 NO.

Method:

• Soak tamarind in water and take the pulp.
• Heat 1 tsp of oil in kadai. Add grated coconut and fry for a minute.Then  Add chopped tomatoes and fry for 2 minutes in a medium flame.
• Now add Red chili powder, Coriander Powder. Pepper corns  and Sambhar powder. Fry for a minute in a low flame.
• Switch off the flame and add asafetida. Let them cool down.
• Take the roasted ingredients in a blender and Grind it nicely..
• Heat oil in a pan add curry leaves and Ginger and sauté well.
• Now add the ground paste and cook well till nice aroma of pepper and dry ginger comes.
• Add tamarind pulp and enough water along with turmeric powder, Jaggery Powder and salt and cook till its thick.
• When oil floats on top, Kuzhambhu is done. 
• Heat a pan, add gingelly oil..
• Fry mustard seeds, Red Chillies , curry leaves and Asafetida
• Add this mixture to the prepared Kuzhambu..
• Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any Vegetable Poriyal and Thogayal.

 Paruppu Thogayal

515: Dhaba Style Dal Tadka / Tadka Dal

Dhaba Style Dal Tadka

Dal Tadka is a Dhaba Staple, found easily at any Dhaba. The way they make dal Tadka in road side dabbas are always awesome.  I don’t like the regular pressure cooker with turmeric and salt only yellow dal. I want mine to have bold flavors, some Tadka (tempering), some masala and only then I’m satisfied. Like this one. The secret of Dhaba dal fry is butter and Cream. Dal Tadka or dal fry with Jeera Pulao is one of my favorite meals.

Preparation Time    15 Minutes

Cook Time                20 Minutes

Cuisine                       North Indian

Serves                        4 Nos.

Ingredient:

Masoor Dal (Whole Red Lentils)     ¼ Cup

Toor Dal / Split Pigeon Pea's-         1 Cup      

Water                                          2 cups

Turmeric Powder                          ½ Teaspoon

Finely chopped Ginger                   1 Tablespoon

Finely Chopped Tomatoes               2 Nos.

Chopped Coriander Leaves             1 Tablespoon

Salt                                             To Taste

Masalas

Red chili Powder                           2 Teaspoon

Hing Powder                                1/2 Teaspoon

Gram Masala Powder                     ½ Teaspoon

For Tadka/ Tempering

Oil/ Butter                                    2 Tablespoon

Cumin Seeds                                1 Teaspoon                            

For Decorative

 Cream                                         2 Tablespoon

Butter                                           1 Teaspoon

Chopped Coriander                         1 Tablespoon  

Method:

Cook The Dal

• Wash the dal and soak it in 2  cups water for about 15 to 20 minutes.
• In a pressure Cooker add all the Dals, Salt, Turmeric, ghee and Hing, Water and Pressure cook for about 4 Whistles.

Make a Masala

• In a large wok or pan, heat the oil. Once the oil is hot, add cumin seeds and stir until the e cumin seeds are golden. Make sure that the cumin seeds don’t turn black.
• Now add the finely chopped ginger and fry for a minute. Now add finely chopped tomatoes. turn down the heat.
• Add, red chili powder and  Gram Masala powder , cook until the tomato puree absorbs all the flavors from the spices, about 7 to 8 minutes.
• Now add the Dal and Water to the Masala. Mix Well.
• Stir in the cooked dal, add the salt and extra water if required and mix well.
• Cover with Lid and cook for 3 minutes.
• Switch off the stove and transfer the dal to the Serving Bowl.
• Add the Butter ,Cream and chopped coriander to the top of the dal.
• Serve hot with Jeera Pulao , Rice or Roti

Note:

• You can use a variety of dals like Masoor dal, urad dal or Chenna dal, either in combination or individually. Adjust the consistency of the water according to taste.
• Use fresh spices for more flavor.
• Adjust Salt as per your taste. If you use salted butter you would need less salt.

514; Milagu Orai/Milaghu Satham/ Black Pepper Rice

. Black Pepper Rice is a spicy, flavorful and easy to make rice recipe prepared using very basic ingredients in less than 30 minutes. If you have left over rice, this recipe can be prepared in less than 10 minutes. It served as Naivedyam Prasadam in Perumal Kovils and  Madams.

Ingredients

Cooked Rice                    2 cups

Black Pepper                   1 Tablespoon

Chenna Dal                     2 Tablespoon

Urdh Dal                         1 Tablespoon

Cumin Seed                    1 Teaspoon

Curry Leaves                   Few Leaves

Red Chilli                        1 nos

Gingelly Oil                     1 Tablespoon

For Tadka/ Temper

Ghee                              1 Tablespoon

Mustard seeds                 1 Teaspoon

Chenna Dal                     1 Teaspoon

Curry Leaves                   few

Asafetida Powder             ½ Teaspoon

Method:

• Cook the rice to the right consistency – not too dry nor too well-done.

• In a small pan, add 1/2 tsp Gingelly oil and peppercorns , Urdh dhal. Chenna Dal, Curry Levees and Red Chili. Fry till you get a nice aroma. Switch off the stove. When cool Grind coarsely. Keep Aside.

• Mix this powder with cooked rice.
• Heat Ghee in a kadai, add mustard seeds, Chenna dal, Asafetida Powder and Curry eaves. Fry it in ghee.
• When it crackle, switch off the stove. Add to the rice and Mix well.
• Serve the Iyengar Style Black Pepper Rice hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Cucumber Raita to complete your meal.
• Other 30 Rice recipes that you can try are:
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