Milagu Kozhambu Recipe – A Chettinad Delicacy
Milagu Kozhambu, a deliciously spicy and tangy curry from the Chettinad region of Tamil Nadu, is a perfect blend of flavors, combining the heat of black pepper with the richness of tamarind and the subtle sweetness of jaggery. This dish is often served as part of a traditional South Indian meal, typically paired with steamed rice and a vegetable side like Carrot and Beans Thoran. Whether you’re looking for a comforting lunch or a flavorful dish to serve guests, Milagu Kozhambu is sure to hit the spot.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pearl onions (Sambar onions) | 20 pieces |
| Garlic cloves | 5 cloves |
| Methi seeds (Fenugreek) | 1/4 teaspoon |
| Mustard seeds | 1 teaspoon |
| Gingelly oil (Sesame oil) | 2 tablespoons (+ 1 teaspoon) |
| Tamarind (lemon-sized) | Soaked in 3/4 cup water |
| Salt | To taste |
| Curry leaves | 2 sprigs |
| Jaggery | 1 teaspoon |
| Whole black peppercorns | 2 tablespoons |
| Coriander seeds (Dhania) | 1 tablespoon |
| Arhar dal (Split Toor Dal) | 2 teaspoons |
| Dry red chillies | 4 pieces |
| White urad dal (split) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time:
- 15 minutes
Cooking Time:
- 25 minutes
Total Time:
- 40 minutes
Servings:
- 3 servings
Cuisine:
- Chettinad (South Indian)
Course:
- Lunch
Diet:
- Vegetarian
Instructions:
Step 1: Prepare the Milagu Masala Powder
- Begin by dry roasting the following ingredients: whole black peppercorns, coriander seeds, arhar dal, dry red chillies, and white urad dal. Use a medium flame and stir occasionally to ensure even roasting. Roast until the spices emit a fragrant aroma.
- Let the roasted spices cool completely before grinding them into a fine powder. This spice mix, known as milagu masala, will add a distinctive flavor to the curry.
Step 2: Cook the Onions and Garlic
3. Heat 2 tablespoons of gingelly oil (sesame oil) in a large pan. Once the oil is hot, add the crushed garlic cloves and pearl onions. Sauté them until the onions turn translucent and the garlic releases its fragrance.
4. Add the fenugreek seeds (methi) to the pan and sauté for another minute. This will infuse the oil with a slightly bitter but aromatic flavor.
Step 3: Tamarind Extraction
5. While the onions are cooking, extract the juice from the tamarind. Soak a lemon-sized ball of tamarind in 3/4 cup of warm water for about 10 minutes, then extract the juice by squeezing and straining the mixture.
6. Pour the tamarind juice into the pan with the sautéed onions and garlic. Allow the mixture to come to a boil. Let it cook for about 10 minutes, or until the oil begins to separate from the tamarind juice and the mixture thickens.
Step 4: Add the Masala Powder and Cook
7. Once the tamarind juice has thickened, add 4 heaping tablespoons of the freshly ground milagu masala powder. Stir well to incorporate the masala into the tamarind mixture. Add salt to taste.
8. Continue cooking the curry on a low flame for another 5 minutes, allowing the flavors to meld together.
Step 5: Tempering (Tadka)
9. In a separate small pan, heat 1 teaspoon of oil. Once the oil is hot, add the mustard seeds and allow them to splutter.
10. Add the curry leaves and a pinch of asafoetida (hing) to the oil, then sauté for a few seconds to release the aromatic flavors.
11. Pour this tempering into the cooking curry and mix well.
Step 6: Final Touches
12. Stir in 1 teaspoon of jaggery to balance the tartness of the tamarind. Let the curry simmer for an additional 2–3 minutes to allow the jaggery to dissolve and blend into the sauce.
Step 7: Serve
13. Once the Milagu Kozhambu is ready, serve it hot with steamed rice and a vegetable side like Carrot and Beans Thoran or any curry of your choice.
Tips for the Best Milagu Kozhambu:
- Use fresh tamarind for the best flavor, but if you use tamarind concentrate, reduce the quantity slightly.
- If you prefer a spicier curry, you can increase the number of dry red chillies or add extra black peppercorns to the milagu masala.
- Adjust jaggery to your taste. If you prefer a slightly sweeter curry, you can increase the jaggery, or omit it for a more tangy flavor.
- Serve Milagu Kozhambu with a simple South Indian vegetable stir-fry (like Carrot and Beans Thoran) and hot steamed rice for a complete meal.
This Milagu Kozhambu is not just about heat; it’s a flavorful curry that strikes a perfect balance between spicy, tangy, and slightly sweet, with a delightful depth of flavor from the roasted spices. Whether you enjoy it on its own or as part of a South Indian thali, it’s sure to become a favorite in your culinary repertoire!
