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CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

Chicken_Karahi-4

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Paneer Chatpata Curry

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Paneer Chatpata
Sour sweet spicy tangy paneer (Indian cottage cheese) curry!

 

People ask me how on earth you have so much time and energy to cook?

Answer: I started learning to cook for a loved one and now cooking is my therapy. It really helps my mood and life. Whatever you decide to do, make sure it makes you HAPPY!  Enough of my gyan and here you go with the recipe!

Made this few weeks back and I had this with homemade naan and jeera rice made by my mom. I really loved the combo. Made some triveti dal too. This paneer  chatpata is one quick recipe you can make any day. Chatpata means when you put this into your mouth, you can feel hot, sweet, spicy, tangy, sour taste with the paneer.

Other Paneer favorite recipes:

paneer thali

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Paneer Chatpata Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • • 300 gms - Paneer Cubes
  • • 2 tbsp – Paneer crumbs
  • • 1 tbsp - Oil
  • • 2.5 tbsp – Ghee
  • Onion Paste:
  • • 1 – Onion, chopped finely
  • • 3 – Green chilli, Chopped finely
  • • 4 – Garlic , chopped finely
  • • 1 inch – Ginger, chopped finely
  • • 1 tsp – cumin seeds
  • • 1 – bay leef
  • • 2 – cloves
  • • 2 - green Cardamom
  • Curry:
  • • 1 tsp - Turmeric powder
  • • 6 tbsp – tomato paste or 2.5 tomatoes blended into puree.
  • • 1 tsp – Coriander powder
  • • 1 tsp – Cumin Powder
  • • 1 tsp – Chaat masala powder
  • • 1 tsp - Kashmiri Chilli powder
  • • ¼ tsp – Mango (Amchur) powder
  • • ½ tsp – Kasuri Methi (Dry Fenugreek leaves)
  • • 3 tsp – Salt
  • • ½ cup – water
  • • ½ tsp - sugar
  • • 1 tsp – lemon juice
  • • 1 tsp – coriander leaves, chopped finely.
  • • 2 green chillies sauté in a tsp of oil for garnish.(optional
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides. Put them in cold water, this will help them to be soft.

  3. ONION PASTE:
  4. Add the chopped onion, green chilli, garlic and ginger with a bit of salt in a blender and blend them into a fine paste.

  5. CURRY:
  6. Add ghee in a pan with cumin seeds, bay leaf, cloves and cardamom. Then add the onion paste, turmeric powder and sauté for 3 minutes.

  7. Add the tomato paste with coriander powder, cumin powder, chaat masala powder, chilli powder, and mango powder with the salt.

  8. After sautéing for 5 minutes, add ½ cup of water and keep it low heat for 5 minutes.

  9. Now add the roasted paneer,sugar and dry fenugreek leaves.

  10. Let it simmer for 10 minutes.
  11. Now open it and check salt (add salt if you need more). Switch off. Add chopped coriander leaves, crumbled paneer, greenchillies(sauted in oil) and lime juice to garnish.

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Paneer Chatpata2

Madurai Chicken curry/kuzhambu

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Madurai ChickenCurryThis curry is high on flavor and prepared with freshly ground spices. Taste great with parotta or plain rice. This is a famous south Indian recipe. Madurai is a major city in Tamilnadu, India. I have to mention it is totally famous for chicken curry and spicy food.

I used to live in Madurai with my parents from 3rd grade to 6th grade. Nostalgic! Those were one of the happy days of my life. I had zero worries about anything. I guess the biggest worry I had for the week is that I should get my favorite sambar vadai from a restaurant that we used to go every Saturday.haha! My dad used to take us to the temple (famous meenakshi Amman temple) and then to restaurant every Saturday. I used to dream about what to eat when I go to restaurant 😀 when I was in temple most times rather than praying! I was a kid 😀 😉 blaming on my age 😀 hahhaa! It’s a beautiful city in Tamilnadu, everyone should visit it atleast once.

Madurai ChickenCurry-2

I made this chicken curry on a Sunday afternoon and my whole house smelled with flavors. You can use chicken with bone or boneless too. It’s always good when the meat dishes are spicy. You will start liking it that way if you start having it that way. However if you are making it for the first time, try to taste as you make to adjust to your spice level. I would say do not skip any ingredient in this, each of it gives unique taste to this. I usually don’t insist so because I usually advise to cook with whatever we have at our house. But pepper, cloves, cinnamon, fennel seeds and curry leaves are star ingredients in this. So, if you skip any one of it, it will make a great difference.

Taste great with just plain rice or Indian breads like paratha , parotta or roti.

5.0 from 5 reviews
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Madurai Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • Chicken - 500gm
  • • Onion - 1 cup, 1 finely chopped
  • • Tomato - 1 cup, 1 finely chopped
  • • Ginger garlic paste – ½ tbsp
  • • Turmeric powder - 2 tsp
  • • Oil - 3 tbsp
  • • Salt - as needed
  • • Curry leaves – 10

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Cinnamon – 1’’ stick
  • • Cloves – 3
  • • Fennel seeds – 2 tsp
  • • Coriander seeds – 2 tsp
  • • Dry red chillies - 6
  • • Cumin seeds – 2 tsp
  • • Raw rice – 1 tbsp
  • • Roasted gram dal/ pottukadalai – 1 tsp
  • • Coconut – 2 tsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind" each one of it Grind them together and keep it aside.
  2. • In a pan, heat oil, add onion, curry leaves little salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  3. • Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, and sauté well.
  4. • Now add chicken, blended spices and stir well till the chicken is well blended with the spices. Add salt as per your taste.
  5. • Don’t add water. Keep it in medium and close the lid. It will take around ten minutes for it to cook well. Don’t add more water, it may make it rubbery. Chicken will ooze some water already.
  6. • Open, taste and adjust salt and spice level. (Check spice level as you add it, your spice level may differ)
  7. • Keep it closed in medium - low heat for another 6-8 minutes.
  8. • Add chopped coriander leaves and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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Parangikai paal Kootu/ Yellow Pumpkin milk based curry

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Paalkootu-3One of the authentic south Indian recipes made from pumpkin and milk. It has a mix of sweet and a spicy taste. It’s a great side to roti/Indian breads or some spicy curry (kuzhambu) and rice.

When I first thought of making this recipe, I was sure I want to have it with something spicy.  I was actually skeptical if I would like it, surprisingly I liked it a lot. So, I made this with some vatha kuzhambu. The combo was perfect. You should try this. It is surely one of the recipes from south India that people don’t do much these days.
Paalkootu

These recipes we should keep doing it just not because it is authentic but also healthy. Pumpkin is good for heart health, eye health and immunity. We think that these days we should have salads more and cut down rice. However I believe we should keep eating these healthy recipes and do more exercises. This will help you make your heart and body fit 🙂

Vegan note: You can use the coconut milk instead of milk.

Other favourite south Indian Recipes: Drumstick masala, Spinach garlic curry, Lemon tomato rasam

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Parangikai paal Kootu/ Yellow Pumpkin milk based curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Pumpkin /Parangikai – 450 gms, cubed
  • Milk – 1 cup
  • Rice flour – 2 tsp
  • Sugar – 1.5 tbsp
  • Salt – to taste

    Seasoning:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Red chillies – 2
  • Curry leaves – a sprig
  • Asafoetida/ Hing – a pinch

    Grinding:
  • Coconut – 2 tbsp
  • Green chillies – 2
  • Cumin seeds – 1 tbsp
Instructions
  1. Blend the ingredients under grinding.
  2. Peel the skin, discard the seeds and chop pumpkin into small pieces.
  3. Boil ½ cup water and add the cubed pumpkin with some salt.
  4. Add the blended coconut paste, rice flour, salt to taste, sugar, milk and mix well. Let it boil in medium heat for 5 – 7 mins until the consistency becomes saucy. Switch off.
  5. Heat coconut oil in a small pan, add mustard seeds, when it splutters, add urad dal, red chillies, curry leaves and hing. When the dal turns golden brown, remove from heat, add the seasoning to the curry and mix well.
Notes
You can use coconut milk instead of milk if you want it to be vegan.
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Butter Paneer curry

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PaneerMasala-4Marinated paneer pan fried and added in rich buttery almond gravy. A Classic Indian treat!

This is my own version of paneer curry. However this recipe is totally tasty. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. Goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

Paneer as I always say they are delicious. You can never go wrong with paneer recipes  somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties  .I always say I cook recipe for someone, but this recipe I totally made for myself. You know you will feel like cooking for yourself sometimes and not for anyone else. Let it be anger 😉 or selfishness! 😀 I cooked capsicum corn rice, parotta with this.

Vegan note: Replace paneer with tofu, ghee/butter with oil.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

PaneerMasala-5

4.0 from 1 reviews
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Butter Paneer curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Cashews - 4 whole
  • • Almonds – 5 whole
  • • Turmeric – 1 tsp
  • • Oil – 1tbsp
  • • Salt - As needed
  • • Unsalted Butter - 2 Tbsp
  • • Paneer - 250gms
  • Onion - 1¼ cup, chopped finely ( approx. 1 medium sized onion)
  • Tomatoes - 1 cup, chopped finely ( approx. 2 small tomatoes)
  • • Chilli Powder - 1 Tbsp
  • • Coriander powder – 1 tbsp
  • • Cumin Powder – 1 tbsp
  • • Kasturi Methi - 1 tbsp
  • • Sugar - ½ tsp
  • • Water – ½ cup
  • • Cream/almond milk - 2 Tbsp
  • •

    Paneer Masala:
  • • Paneer - 250gms
  • • Chilli Powder – ½ tsp
  • • Coriander powder – 1 tsp
  • • Cumin Powder – 1 tsp
  • • Kasturi Methi - 1 tsp
  • • Mango powder – 1 tsp
  • • Yogurt – 1 tbsp
  • • Unsalted Butter - 2 Tbsp
  • • Coriander – 1 tbsp, chopped finely(garnish)
Instructions
  1. Marinate paneer with the ingredients under the “paneer masala” except the unsalted butter. Take 1 tbsp of butter in a pan, place the marinated paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp of oil in a pan, Add the chopped onions, garlic, ginger and green chillies and sauté till they become transculent. Now add the tomatoes, turmeric, chilli powder, cumin powder, coriander powder and salt. If you want rich color, you can add kashmiri chilli powder. I used normal one.
  3. Cook for about 10 minutes on a medium flame till everything gets cooked. Allow this to cool. Add the almonds and cashews.
  4. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  5. Heat butter in the same pan. Add the jeera, blended paste and stir well.
  6. Stir well &sauté the masala on a medium flame for a minute, add the water and mix well. It has to be sauted really well till butter ooze out.
  7. Add sauted paneer, dry methi leaves, cream, sugar, water and boil for five minutes and switch off.
  8. Garnish with chopped coriander or grated paneer, ginger or cream.
Notes
1. Its better to close the vessel with a lid when we add the blended gravy as it may spilt up some outside as it boils
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Taste great with rice/biryani varieties, plain rice/naan, ghee rice, peas pulao, parotta/tofu mint paratha, chana dal lentil paratha.

PaneerMasala-4

Lentil Malai Kofta

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MalaiKofta-2Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!

I have used Almond Breeze almond milk for this recipe. I always like to use almond milk for my recipes to replace cream for my gravy recipes  for a healthier option. And I always use them for my milkshakes. And if I wanted to make vegan recipes, almond milk always stays in my refrigerator. You can find these Almond Breeze products in the refrigerated section of your grocery store. 

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Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. This healthy and delicious vegetarian curry can be on your plate in one hour. It is one of the popular recipe amongst the north Indian recipes. I have seen that it’s a part of most restaurants menu. Goes well with steamed rice, ghee rice, Pulao,paratha, parotta, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste.

 Vegan note: Replace paneer with tofu, ghee/butter with oil. 

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

4.5 from 2 reviews
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Lentil Malai Kofta
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For koftas: (roughly makes 10 kofta balls)
  • • Paneer/Firm Tofu(if vegan) - ½ cup,grated
  • • Potatoes - 2 , medium, boiled and washed
  • • Split Bengal gram (chana dal) - ¼ cup
  • • Salt to taste
  • • Red chilli powder - 1.5 tsp
  • • Garam masala powder - ½ tsp
  • • Cashew nuts - 5, broken
  • • Green chillies - 1, finely chopped
  • • Cumin powder- ½ tsp
  • • Coriander powder-1.5 tsp
  • • Cornflour/ corn starch - 4 tbsp
  • • Oil - to deep fry


    For gravy
  • Oil - 2 - 3 tbsp
  • • Onion - 2 medium, roughly chopped
  • • Garlic - 4, roughly chopped
  • • Ginger paste - 1inch, roughly chopped
  • • Turmeric powder - ¼ tsp
  • • Tomato - 2, medium,roughly chopped
  • • Coriander powder - 1 tsp
  • • Cumin powder = ½ tsp
  • • Chilli powder - 1.5 tsp
  • • Dry Methi Leaves - 1 tsp
  • • Cashewnuts - 6
  • • Almond milk - ¼ cup
  • • Fresh coriander leaves chopped 2 tablespoons
Instructions
  1. Wash and Soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
  2. Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.



  3. Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.



  4. Meanwhile, for the gravy, heat 2 tbso of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and sauté for few mins till it oozes out oil. Add 2 tbsp of water, cashew nuts and cook for 5 mins till they mix together and raw smell goes away. Switch off, cool and blend it into a smooth paste.

  5. Take the same pan, add 1 tsp of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water , mix and bring to boil for 5-7 mins in medium-low heat.

  6. It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.

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Disclaimer: This post has been sponsored by the Almond Breeze and I have been compensated monetarily! However all opinions are my own as always.

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Paneer Mushroom Bell Pepper curry

by 14 Comments

PaneerCApsicumMushroomCurry-16A vegetarian Indian dish made with two vegetarian star ingredients paneer & mushroom in a spiced creamy sauce. It is quick to make it.

I always make recipes with paneer and capsicum (bell pepper), it is a classic combo I believe. When I was in Vancouver, I went to VJ’s Rangoli (Candian famous chef Vikram) and I got a chance to try his mushroom capsicum curry. I totally loved the combo except that I did like the capsicum chop style. 🙂 So, this is my version of preparing a curry with paneer, bell pepper and mushroom. Whenever I have guest over and want to make vegetarian recipes, it is a must mushroom or paneer dish! I am sure if we have this recipe in the restaurant, it would always be the first preference for all the vegetarians at the restaurants or parties.

Paneer is a type of fresh cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat bread like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. Anything with paneer is a definite win.

PaneerCApsicumMushroomCurry-15

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at 🙂

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream and use coconut milk instead.



Other Mushroom recipes: Mushroom Biryani, Vegan tofu mushroom dumpling potstickers, Mushroom green toast, Mushroom Spring onion masala, Mushroom Mini Quesadilla, Malai pepper mushroom, Garlic Creamy mushroom spaghetti, Mushroom cutlet

PaneerCApsicumMushroomCurry-17

4.0 from 2 reviews
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Paneer Mushroom Bell Pepper curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Red chilli – 1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic – 5
  • • Tomatoes - 2 (chop them very small)
  • • Cashews - 5
  • • Turmeric powder - 1 tsp
  • • Garam masala - 1 tsp
  • • Cumin powder -1 tbsp
  • • chilli powder - 1tbsp
  • • Salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Coriander powder - ½tbsp
  • Second pan:
  • • Butter - 2 small cubes or 2tbsp
  • • Green Bell pepper - 1
  • • Red Bell Pepper - 1
  • • Paneer cubes - 10 cubes
  • • Mushroom (white button or any variety) - 10 full, chopped big
  • • Dry Methi leaves (kasoori methi) - 3 tbsp
  • • Cooking cream - 1 cup
  • • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame; add some oil, spices, cumin, Ginger, garlic, onions, chillies and with the little salt. Sauté them till they are translucent.

  2. Add the tomatoes and turmeric powder. . Sauté them for about 2-3 minutes in medium flame and then add the garam masala, chilli powder, cumin powder, coriander powder with 1 tbsp of water and rest of the salt. Sauté them for few minutes till they ooze out some oil. You will surely oil oozing out from corners. Switch it off when it happens so. Usually, it takes 5-6mins. Transfer the ingredients into a blender, cool and blend them into the smooth paste with the cashews.

  3. In the same pan, heat butter in medium flame, add some butter, add the capsicums, mushrooms and paneer together. Crush the methi leaves and top it on this. Mix them carefully without breaking the paneer. Fry for 3-5 minutes.

  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water and cooking cream. Mix it gently and Make it boil in medium-low heat for 5 minutes.

  5. When you see oil oozing out on the top around 5-6 minutes later, switch off and garnish with coriander leaves.
Notes
1. You don't have to fry paneer separately for this recipe. When it gets sauteed with bell peppers. The flavors of capsicum get into paneer nicely.
2. The cooking cream gives a rich flavor, so you should add it. Don't skip it. You can use milk or coconut milk if you don't have cream.
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. You can use colorful bell peppers if you need.
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Perfect side dish with Ghee rice, peas pulao, vegetable biryani, naan, paratha or parotta!

PaneerCApsicumMushroomCurry-14

Milagu Kuzhambu / Pepper Curry

by 5 Comments

MilaguKuzhambuRelishthebiteTraditional south Indian kuzhambu – A blend of black pepper corns with other spices and ingredients.

Pepper has lots of medicinal values, its helps us when we have cold and cough. It helps in getting rid of congestion, and also helps in digestion. Curry leaves is also rich in iron. So, this curry is very healthy and tasty. After all the festival snacks and sweets, wanted some healthy and comfort food from home. Easy pepper kuzhambu, traditional spicy and flavorful kuzhambu with just whole pepper corns. It is very good for cold and is comforting to have during winter days. This just took 20 minutes for me to make. It’s good to eat with rice or idli or dosa. I had a bad cold last week, and I got bored having pepper rasam or soup. So, that is when I wanted to try this after a long tiem as it had pepper. Really, it helped me a lot to treat me from cold. I felt lots better. You will feel itt when you start having two spoons. You would feel the nose blocked to release. Great? Right!?

It has a consistency of chutney but when u mix it with rice it taste perfect. Sometimes you get bored of the usual kuzhambu, rasam and sambhar, and then you need to try this! Freshly ground pepper will enhance the flavor the any dishes. My mom used to make this for me. Those days I do not love this much. But now when I made this, I really loved it. Even when it was all finished, I took some rice and added it to the pan, tossed it and had it! Beautiful!

5.0 from 1 reviews
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Milagu Kuzhambu / Pepper Curry
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Small onions (shallots) – 10
  • Tomato - ¼ cup (chopped)
  • Garlic cloves - 5
  • Asafetida (hing)_ - 2 pinches
  • Turmeric powder – 1 /2 tsp
  • Jaggery, powdered – ½ tsp
  • Salt – to taste
  • Sesame oil – 3 tbsp
  • Tamarind – 1 small lemon size
    To roast & Grind:
  • Black Whole Pepper Corns (milagu) – 1 tbsp
  • Garlic cloves – 5
  • Urad dal – 1 tsp
  • Coriander seeds – 3 tsp
  • Cumin seeds – 1 tsp
  • Channa dal – 1tsp
  • Whole dry red chillies – 4
  • Curry leaves - 5
Instructions
  1. Soak tamarind in 1 cup of water
  2. Heat a pan and add black pepper corn, dry red chillies, urad dal, coriander seeds, channa dal, cumin seeds and sauté over very low flame to a golden brown color.
  3. Turn off the stove and add curry leaves and mix well. Let it cool completely and transfer the contents to a blender jar and blend it smooth paste.
  4. Heat the same pan with the remaining oil. Add mustard seeds, when they splutter and add asafetida.
  5. Add onions, curry leaves, garlic and Keep sautéing them for two minutes. Then add tomato and turmeric powder and and saute for 2 minutes. Transfer the ground paste and salt. Sauté them for a minute and now add the tamarind water plus extra water, the gravy should be on thicker side, so don’t add more water. Allow to boil.
  6. Once it starts boiling and the raw small leaves, add powdered jaggery and mix well. Garnish with some chopped coriander and switch off the flame.
Notes
1. If you would like have it in watery consistency, add more water.
2. If you would want it more thicker version, let it boil for few more minutes.
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Serve this with rice and papads, carrot stir fry

Or

With idli, dosai , paniyaram

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