Milagu Kulambhu - Version 2

I have already posted a version of milagu kulambhu with no onion and garlic but today's version is slightly different.This recipe I noted down couple of weeks back in a T.V cooking show by Mrs.Revathy Shanmugam.This recipe used poppy seeds,fennel seeds and cashews to make the spice paste which was quiet new for me.
As her recipe is always a hit and not complicated,so without any second thought I tried this for our weekend lunch.The original recipe calls for a tbs of  poppy seeds,as I ran out it used only half of it.The kulambhu came out so delicious and creamy,I paired up with beans poriyal and pappads.Lts move on to the recipe.................................................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Shallots (chopped)	10-12
Tomato	1(medium size)
Garlic/poondu	10-12cloves
Red chilly powder/milagai podi	1tsp
Tamarind /puli	small lemon size
Curry leaves/karivepillai	1 sprig
Salt	1tsp
Oil	4tbs

To roast and Grind

Ingredient	Quantity
Black pepper/milagu	2 tbs
Cumin seeds/jeeragam	1 tbs
Poppy seeds/kasa kasaa	11/2tsp
Coriander seeds/dhaniya	1 tbs
Fennel seeds/sombu	1tsp
Cashews/mundidri	2
Coconut(grated)	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Cumin seeds/jeeragam	1/2tsp

Method

In a pan add a tsp of oil and add the given ingredients to roast except coconut,fry it till a nice aroma comes out and becomes golden.Finally add the grated coconut and fry it for a minute,put off the flame.After cooling grind it to a fine paste.

Meanwhile soak the tamarind in a cup of water and extract the juice and set it aside.
Start by heating the pan with remaining oil,splutter the mustard seeds,cumin seeds and fenugreek seeds.Add in the shallots and curry leaves,saute it until pink.Then add the garlic and fry it for a minute,then goes in the chopped tomato.Cook it until mushy with a pinch of salt.

Now add in the chilly powder and tamarind water,ground paste.Add around a cup of water and salt,let it boil for 10-12 minutes or till the raw smell goes off in a medium flame.

Milagu kulambhu is ready.

Serve it with rice.

Enjoy......................................................................

• The garlic cloves I used is slightly fat cloves,if it it a smaller variety use around 15-17 cloves.
• There may be a chance of getting a slight bitter taste while boiling but after the flavors gets incorporated the bitter taste will go off.

This recipe is off to  Cook Book Challenge # 5 Febuary week 2 and Let's Brunch on Sundays event.

Sumber http://www.naliniscooking.com