Molagu / milagu kuzhambu

 Hi friends,

As promised,I am today here with a traditional recipe - molagu kuzhambu. This is how we call it. Every family has their own method of making this  kuzhambu. In the recent years, I have seen garlic in molagu kuzhambu recipes. But when I was small, I clearly remember there was no garlic there.

So here comes the traditional version of molagu kuzhambu.

This was made at our house during rainy season, or if someone is not feeling well or if someone didn't like to eat. This kuzhambu in a way awakens the taste buds. 

This can also be kept for  4 days in fridge . It stays good.

Ingredients

Pepper - 1 Tsp

Red chillies - 4 

U.dal - 1 Tsp 

C.dal - 1 Tsp 

Jeera -1/2 tsp

Coriander seeds - 2 Tsp 

Hing 

Curry leaves 

Tamarind 

Salt 

Oil 

In a kadai, add a Tsp of oil and roast pepper, chillies, urad Dal , channa Dal, coriander seeds and jeera to a dark colour. Roast some curry leaves also in the same pan.

In a mixer jar, add roasted spices, curry leaves, a lime sized tamarind and salt. Grind it into a smooth paste.

In the same kadai, add 2 tsp of oil and add 1 tsp mustard seeds, 1 Tsp urad Dal. Once it pops, add the ground paste with around 1.5 cup of water.

Now keep the gas at medium and cook the kuzhambu till it gets thick. It will come around to 1 cup.

Now switch off the gas and serve it hot with rice.

On a rainy day , molagu kuzhambu on rice with a dollop of ghee slightly melting, with a side of paruppu  thogayal and appalam is a heavenly combination.

Pepper naturally gives us heat, so we have to definitely include ghee or gingelly oil in our meal.

Our elders definitely knew what they were doing and why not ,we also follow in their foot steps.

Don't wait for a rainy day, try it soon and let me know.