Milagai kuzhambhu (chili Curry)

Milagai kuzhambhu is a very famous dish in my native. It mostly goes in substitute for pickle. Here I am using capsicum. But originally they will prepare with Green chilies. It will not be too spicy because tamarind juice will absorb its spiciness. This milagai kuzhambhu is a good combination for curd rice, sambar sadham, rasam sadham, etc. Its also very easy to cook. Try and enjoy 🙂

Ingredients

  • Capsicum – 2 (big)
  • Onion – 1 (medium)
  • Green chili – 2 to 3 numbers (big)
  • Curry Leaves – 1 sprig
  • Tamarind – lemon sized ball (soak in 1 cup of water for minimum 30 minutes and extract the juice.)
  • Chili powder (Home made kuzhambhu milagai thool (curry chili powder) – 3 tea spoon (adjust as per your requirement)
  • Turmeric powder – 1/2 teaspoon
  • Salt – to taste
  • Oil – 4 tablespoon

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Preparation method

  1. Heat oil in a pan or kadai. Add mustard seeds. Wait until it crackle. Add Urad dhall and wait until it become light reddish color.

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2. Add curry leaves. Wait until it fries.

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3. Add onion and green chilies. Saute for 1 minute.

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4. Add capsicum and fry for 2 to 3 minutes.

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5. Add Chili powder, turmeric powder, salt to it. Fry for 2 to 3 minutes.

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6. Add the extracted tamarind juice.

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7. Close your pan with lid. Let it cook until oil separates.

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Milagai Chutney is now ready. Enjoy with your meal 🙂

 

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