Thursday, 27 June 2013

Milagu kaarakozhumbu

    Hyderabad is found rainy these days, hunger peeps in quite randomly due to the season.  My mind carves for more hot n spicy food.  It was during one such moment that I recalled this dish.






This dish, milagu karakozhumbu is often made by my mom due to my dad's insistence.  Milagu kaarakozhumbu is an good cold- releiver and also heats up your body to prevent winter chill.  This is done so due to presence of wonderful n healthy indian spices like peppercorns, garlic, jeera combo.  Just imagine to have them with hot rice on a rainy day....  :) hm... wow.... No pizza's or no burgers can compensate for such an powerful Indian dose :)



I served this with cabbage-carrot poriyal and hot rice.  The entire combo felt great on stomach and my heart too!



Ingredients required

To be tempered
  • 3 tbspn of oil
  • 1/2 tsp rai/mustard seeds
  • 1 tsp broken urad dal
  • 3-4 whole red chillies
  • Handful of curry leaves
  • 7-8 whole garlic cloves
To be blended into paste
  • 1/4 cup of grated coconut (optional)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • Pinch of haldi/turmeric powder
  • 2 tsp freshly roasted and powdered cumin
  • 1/2 tsp chilli powder
  • 1 tsp dhanya powder
  • 1 tsp salt
  • 2 tsp of tamarind extract
others
  • 1/2 cup of chopped onions
  • 1/2 cup of chopped tomatos
  • 1 tsp of coarsely crushed peppercorns, (reserve some for garnish)
  • Coriander leaves, finely chopped for garnish

Method

Heat oil in kadaai, add rai and let seeds splutter.  Add rest of the temper.  



When garlic browns, add onions and saute till they turn pink


This is followed by addition of tomato and peppercorn powder.  Saute till they turn mushy.



Now add blended paste and saute again.  Let this mixture cook and check seasoning also.



When oil floats on top, curry is done.  Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any poriyal



Rice tasted too yummy...


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