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Kongu Poondu Milagu Kuzhambu
கொங்கு பூண்டு மிளகு குழம்பு
By Ganesan Kannan
45 mins Serves 3 Medium Kongu
4.8Editor's Rating
A fiery Kongu country gravy of roasted garlic and cracked black pepper simmered in tamarind — the classic cold-weather kuzhambu of the western belt.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Heat gingelly oil in a clay pot, splutter mustard and fenugreek, then fry small onions, garlic and curry leaves.
- 2
Add kongu poondu milagu kuzhambu and saute for 3 minutes.
- 3
Add kuzhambu milagai thool, fry on low flame for a minute so the raw smell goes.
- 4
Pour in thick tamarind extract with salt and simmer 20-25 minutes until oil floats on top.
- 5
Rest for an hour before serving — the kuzhambu tastes better the next day.
சமையல் குறிப்பு
பூண்டு, மிளகை நல்லெண்ணெயில் கருமையாக வறுத்து அரைக்கவும்; அதுவே இதன் சுவை.
Roast the garlic and pepper in sesame oil until dark before grinding — the smoke is the soul of this kuzhambu.
Nutrition (per serving)
- Calories: 223 kcal
- Protein: 19 g
- Carbs: 49 g
- Fat: 20 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating