Milagu Kozhambu Recipe: A Chettinad Peppery Delight
Description:
Chettinad cuisine is renowned for its bold flavors, particularly its peppery and spicy dishes. One of the key ingredients in Chettinad cooking is black peppercorns, which bring a unique heat that spice lovers truly adore. Milagu Kozhambu is a perfect example of this distinct flavor profile, offering a tangy and spicy curry with an irresistible depth of flavor. When you’re in need of a quick and satisfying dish, especially when your fridge lacks leftover vegetables, Milagu Kozhambu is your go-to. This simple yet flavorful curry pairs wonderfully with steamed rice and a side of vegetable thoran.
Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pearl onions (Sambar onions) | 20 |
| Garlic | 5 cloves |
| Methi Seeds (Fenugreek seeds) | 1/4 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Gingelly oil | 2 tablespoons + 1 teaspoon |
| Tamarind | Lemon-sized ball, soaked in 3/4 cup water |
| Salt | To taste |
| Curry leaves | 2 sprigs |
| Jaggery | 1 teaspoon |
| For Milagu Masala Powder | |
| Whole Black Peppercorns | 2 tablespoons |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Arhar dal (Split Toor Dal) | 2 teaspoons |
| Dry Red Chillies | 4 |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Instructions:
-
Prepare Milagu Masala Powder:
- Begin by dry roasting all the ingredients listed under “For Milagu Masala Powder”. These include black peppercorns, coriander seeds, arhar dal, dry red chillies, white urad dal, and asafoetida. Roast them until they become aromatic. Once roasted, set the spices aside to cool down before grinding them into a smooth powder.
-
Saute Aromatics:
- Heat gingelly oil (sesame oil) in a large pan. Add the crushed garlic and pearl onions (sambar onions), and sauté until the onions turn soft and translucent.
- Toss in the methi (fenugreek) seeds and continue to sauté for another minute, allowing the flavors to blend.
-
Add Tamarind Juice:
- Extract the juice from the soaked tamarind and pour it into the pan. Let the mixture come to a boil. Allow it to simmer until the oil begins to separate from the sides of the pan, which indicates the tamarind has cooked through.
-
Cook the Curry:
- Now, add 4 heaping tablespoons of the milagu masala powder you prepared earlier, along with salt to taste. Stir the curry well, ensuring the spices are evenly incorporated.
- Let the curry cook on low heat for about 5 minutes, allowing the flavors to meld together.
-
Prepare the Tempering:
- In a separate small pan, heat 1 teaspoon of gingelly oil. Add mustard seeds and allow them to splutter. Add curry leaves and a pinch of asafoetida (hing) to the oil. Let the tempering cook for a minute, releasing its fragrant aroma.
-
Combine and Serve:
- Add the prepared tempering into the curry, stirring well to incorporate the flavors. Let the curry simmer for a few more minutes. Finally, stir in the jaggery to balance the tanginess with a touch of sweetness.
- Serve your delicious Milagu Kozhambu hot, accompanied by steamed rice and a flavorful vegetable side like Carrot and Beans Thoran.
Serving Suggestion:
Milagu Kozhambu is best enjoyed with Carrot and Beans Thoran (a simple stir-fried vegetable) and a bowl of steamed rice. This combination makes for a complete and comforting meal that is both light and full of bold flavors.
Tips:
- Adjusting Spice Levels: You can modify the spice level by increasing or reducing the amount of dry red chillies and black peppercorns in the masala powder.
- Flavor Variations: If you prefer a richer taste, add a small amount of coconut milk at the end of cooking to bring a creamy texture to the curry.
- Make Ahead: The milagu masala powder can be prepared in advance and stored for future use in other Chettinad dishes or even as a flavorful seasoning for simple vegetable stir-fries.
Milagu Kozhambu is a testament to the power of simple ingredients in creating deeply satisfying meals. This curry is not only a quick fix when you’re in a rush, but it also offers a wonderful way to experience the heat and warmth of Chettinad cuisine. The aromatic blend of spices, the tangy tamarind, and the peppery punch of black pepper make this dish unforgettable.
