Authentic Chettinad Kuruvi Milagu Kozhambu
A fiery and aromatic South Indian curry crafted with small black peppercorns, shallots, and tamarind. This traditional Chettinad delicacy warms the soul with its rich, rustic spice profile.
45min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast the black peppercorns, coriander seeds, chana dal, urad dal, and dry red chilies on a low flame until fragrant, then let them cool.
2
Grind the roasted spices along with grated coconut, garlic, and a little water into a smooth paste and set aside.
3
Heat sesame oil in a heavy-bottomed earthenware or pan over medium heat.
4
Add mustard seeds, cumin seeds, and fenugreek seeds, letting them splutter.
5
Add fresh curry leaves and the peeled shallots, sautéing until the onions turn translucent and slightly golden.
6
Add the chopped tomatoes and cook until they soften and blend into the oil.
7
Pour in the extracted tamarind juice, turmeric powder, and salt. Bring to a boil until the raw tamarind smell disappears.
8
Add the ground coconut-pepper paste and mix well, adjusting the consistency with a little water if needed.
9
Simmer on low heat for 10 to 15 minutes until the oil separates from the edges of the curry.
10
Stir in a pinch of jaggery if desired to balance the tanginess, then remove from heat and serve hot with steamed rice.
Ingredients
20 small shallots (sambar onions), peeled
2 tomatoes, finely chopped
1 lemon-sized ball of tamarind, soaked in warm water and extracted
2 tablespoons sesame oil (gingelly oil)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
A few sprigs of fresh curry leaves
2 tablespoons whole black peppercorns (kuruvi milagu)
1 tablespoon coriander seeds
1 teaspoon chana dal
1 teaspoon urad dal
4 dry red chilies
1/4 cup grated coconut
6 cloves of garlic, peeled
1/2 teaspoon turmeric powder
Salt to taste
1/2 teaspoon jaggery (optional)
*This AI-generated recipe may contain inaccuracies.