How To Make Poondu Milagu Kuzhambu Recipe - Tamilnadu Style Garlic and Black Pepper Curry

To begin making Poondu Milagu Kuzhambu method, soak the tamarind in a toasty moisture, extract the pulp and keep aside. toasty fat in a heavy bottomed pot and arid-fry the -garlic cloves, sambar onions, tomato, black pepper corns, cumin seeds, dried red chillies, curry leaves, sesame fat. arid-fry till the raw smell of the bulb veggie and garlic goes away.

Take off the flame and keep aside to cool.Now, toasty the sesame fat in a wide pot, toss in the mustard seeds, fenugreek seeds and let it crackle. toss in the curry leaves and let it splutter.toss in in the garlic cloves and saute until it turns golden brown. toss in the tamarind extract, turmeric ground mix and let it low-boil for 5 mins until the raw smell of the tamarind goes away.Now, toss in in the prepared ground mixture, masala condiment with table salt and agitate well. Let this curry low-boil for 10-15 mins, till everything comes together and the fat separates out.Now, toss in in the jaggery ground mix agitate well and low-boil for another 5 mins.

present burning.present Poondu Milagu Kuzhambu method (Tamilnadu Style acidic Garlic and Black Pepper Curry) along with Steamed Rice, Carrot and Chow Chow Kootu, Cabbage Poriyal and Vadams for a mouth-watering Tamilnadu style weekend lunch.