Home / Indian Recipes / Poondu Milagu Kuzhambu Recipe (Tamilnadu Style Tangy Garlic and Black Pepper Curry)

Poondu Milagu Kuzhambu Recipe (Tamilnadu Style Tangy Garlic and Black Pepper Curry)

  • To start making Poondu Milagu Kuzhambu Recipe (Tamilnadu Taste Tangy Garlic and Black Pepper Curry), soak the tamarind in a heat water, extract the pulp and stay apart. 

  • Warmth oil in a heavy bottomed pan and roast the entire elements discussed in “elements to roast and grind” desk. Roast until the uncooked odor of the onion and garlic is going away. Take off the flame and stay apart to chill.

  • Now, warmth the sesame oil in a large pan, upload the mustard seeds, fenugreek seeds and let it crackle. Upload the curry leaves and let it splutter.

  • Upload within the garlic cloves and saute till it turns golden brown. Upload the tamarind extract, turmeric powder and let it simmer for five mins till the uncooked odor of the tamarind is going away.

  • Now, upload within the ready floor combination, season with salt and blend smartly. Let this curry simmer for 10-15 mins, until the whole thing comes in combination and the oil seperates out.

  • Now, upload within the jaggery powder combine smartly and simmer for any other five mins. Serve scorching.

  • Serve Poondu Milagu Kuzhambu Recipe (Tamilnadu Taste Tangy Garlic and Black Pepper Curry) along side Steamed Rice, Carrot and Chow Chow Kootu, Cabbage Poriyal and Vadams for a scrumptious Tamilnadu taste weekend lunch.

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