Cooking time - 1 hour
INGREDIENTS :
Pachai Milagu - 200 gram
Sundakkai Vathal - 10
Green Beefsteak Tomatoes - 2
Curry leaves - 10
Coriander leaves - 1 handfull
Fenugreek Seeds - 1 tbsp
Asafoetida - 1 tsp
Pepper powder - 2 tbsp
Sea salt - 2 tbsp
Velvet tamarind - 1 lemon size
நாலோ
Coconut grounded - 1 cup
Mango ginger - 1
Garlic - 1
Garam Masala - 1 tbsp
Groundnut oil - 200 ml
Edible Guggul
DIRECTIONS :
In a kadai,add oil, Fenugreek seeds, asafoetida,curry leaves,sundakkai Vathal.
Chop the shallots,crush the mango ginger,peel the garlic and crush.Add to the oil.Fry for 1 minutes.
Cut the tomatoes and blend into a smooth paste.Add to the oil.Fry for 2 minutes.
Add the Green pepper and pepper powder and salt.Add in the garam masala.
Soak the tamarind in water for 10 minutes and add the tamarind pulp to the curry.Close and cook for 15 minutes untill it boils.
Cut coconut into pieces and grind into a smooth paste adding some water.Add to the curry and mix well.Close and cook for another 10 minutes untill the oil separates.Coconut inturn will give out some oil.Garnish with chopped coriander leaves.
Pachai Milagu Kulambu is ready to serve with Idlis,dosas,Golden Rice.