Do you love spicy chillies ?? No veggies at home and looking for an interesting kuzhambu ?
Then, try this spicy and tangy kuzhambu prepared using Mor milagai which is also called as Curd chillies. Mor Milagai is a popular condiment served in South Indian Thali ( meal platter ). The chillies are soaked in a curd and sun-dried for few days is further stored in an air tight container which lasts for months. Then, the dry curd chillies are fried in a hot oil and served along with the meals. This is one of the best side dish for curd rice and sambhar rice. The same chillies can be used as seasoning for curd rice or more kali which also enhances the taste of the dish. For the first time, tried kuzhambu using these curd chillies and it tasted heavenly. The freshly ground masala gives a flavourful fresh taste to the kuzhambu. As the Curd chillies contains salt, the addition of salt should be minimal in this recipe. This kuzhambu tastes divine with plain rice, curd rice, idly and dosa.
10 - 15 Curd Chilies / Mor Milagai
1 Big Onion, Finely chopped
1 Tomato, chopped
1/4 Cup Sliced Garlic pods
4 Tbsp Oil ( Gingelly oil )
1 Tbsp Vadagam
3 - 4 Dry red chillies
2 Tbsp Coriander seeds
1 Tbsp Chana dal
1 Tsp Cumin seeds / Jeera seeds
Few Methi seeds
1/4 Cup Coconut, grated
1/4 Tsp Turmeric powder
Lemon Sized Tamarind, Soaked in one cup of water
Salt to taste
2 Sprigs of Curry leaves
Heat 1 Tbsp oil in a pan and add vadagam followed by curd chillies / More milagai.
Fry it for couple of minutes and remove from the flame.
Heat 1 Tbsp oil in a same pan and add chana dal followed by coriander seeds, dry red chillies, cumin seeds, grated coconut, methi seeds and chopped tomato.
Roast in a low flame till the aroma comes out and remove from the flame.
Cool and grind into fine paste by adding little water. Keep aside.
Heat the remaining oil in the same pan and add sliced garlic followed by chopped onion.
Saute till it turns translucent and add the roasted curd chillies along with a turmeric powder.
Now add the ground paste followed by one cup of water.
Cook in a medium flame till the oil separates from the kuzhambu.
Now extract the juice from the soaked tamarind and add it to the kuzhambu.
Add 1/2 to 1 cup of water, if the kuzhambu is too thick.
Adjust salt ( be careful while adding as curd chillies contains salt in it ) and let it cook for 5 - 7 minutes in a medium flame.
Garnish with curry leaves and switch off the flame.
Serving Options :
Serve with hot plain rice or Idly or Dosa.