Poondu Milagu Kuzhambu Recipe – Tamil Nadu Style Garlic and Black Pepper Curry
Poondu Milagu Kuzhambu, a beloved dish from Tamil Nadu, is a flavorful garlic and black pepper curry that packs a delightful punch. Known for its tangy essence, this dish is not only a staple in Tamil households but also a comfort food that evokes memories of home-cooked meals. With its warm spices and the richness of sesame oil, it is perfect when paired with steamed rice and accompanying dishes. Let’s explore the detailed recipe for this delicious curry.
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic | 1/2 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Jaggery | 2 teaspoons |
| Mustard seeds | 1 teaspoon |
| Tamarind | 30 grams |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Curry leaves | 3 sprigs (washed) |
| Sesame (Gingelly) oil | 2 tablespoons |
| Pearl onions (Sambar onions) | 1/2 cup (peeled) |
| Tomato | 1 (roughly chopped) |
| Whole black peppercorns | 3 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 3 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Sodium | 150 mg |
Preparation Steps
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Soak the Tamarind: Begin by soaking the tamarind in warm water for about 10 minutes. Once soft, extract the pulp and set it aside for later use.
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Roasting the Ingredients: In a heavy-bottomed pan, heat 1 tablespoon of sesame oil over medium heat. Add the garlic cloves, pearl onions, chopped tomato, black peppercorns, cumin seeds, dry red chilies, and curry leaves. Roast the mixture until the raw aroma of the onions and garlic dissipates, which usually takes about 5-7 minutes. Remove from heat and allow it to cool slightly before grinding into a coarse paste.
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Tempering: In a wide pan, heat the remaining tablespoon of sesame oil. Once hot, add the mustard seeds and fenugreek seeds. Let them crackle for a few seconds. Then, add the washed curry leaves and allow them to splutter.
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Sautéing the Garlic: Add the roasted garlic cloves (from the earlier mixture) to the tempered spices. Sauté until the garlic turns golden brown.
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Simmering the Curry: Pour in the tamarind extract and sprinkle the turmeric powder. Allow it to simmer for about 5 minutes to let the raw smell of the tamarind fade away.
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Combining Ingredients: Stir in the prepared ground mixture, and season with salt according to taste. Let the curry simmer for an additional 10-15 minutes until it thickens and the oil begins to separate from the curry.
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Adding Jaggery: Finally, add the jaggery and mix well. Allow it to simmer for another 5 minutes to integrate the flavors completely.
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Serving: Serve the Poondu Milagu Kuzhambu hot, accompanied by steamed rice, Carrot and Chow Chow Kootu, Cabbage Poriyal, and Vadams for a truly authentic Tamil Nadu-style meal.
Cooking Tips
- Adjusting Spice Levels: For a milder version, reduce the amount of black peppercorns or dry red chilies. Conversely, for a spicier dish, feel free to add more according to your taste preference.
- Substituting Ingredients: If pearl onions are not available, regular onions can be used, although the flavor will differ slightly. Similarly, tamarind paste can be used in place of soaked tamarind, but be cautious with the quantity as it is more concentrated.
Conclusion
Poondu Milagu Kuzhambu is not just a dish; it is a celebration of flavors and tradition. This garlic and black pepper curry is an exemplary representation of Tamil Nadu’s rich culinary heritage, bringing warmth and comfort to your dining table. Enjoy this delightful recipe and embrace the essence of South Indian cooking in your home!
This recipe not only nourishes the body but also warms the soul, making every bite a cherished moment. Happy cooking!
