I am posting this curry for the Curry Mela hosted by cooking 4 all seasons.
Milagai kulambu is one of my favorite curry.This is a very tangy curry, despite it having a lot of chillies it is not hot. Whenever we went home, me and my brother bugged my mom to make it for us.This curry is very simple to make and is great with rice and also goes great with dosa.
6 Nos Green chillies(slit)
15 Nos Small onions
3 Tbsp Coconut (grated)
1 Tbsp tamarind paste
2 Tbsp Urad dal
1 sprig curry leaves
1 Tsp mustard seeds
2 Tbsp oil
Salt to taste.
Heat 1/2 table spoon of oil in a kadai and roast the urad dal till it becomes a deep golden brown.
Now grid the coconut, urad dal and 2 green chillies.
Heat the remaining oil and add mustard seeds and curry leaves.
When the mustard seeds pop add the onions , green chillies and saute.
Add the ground paste , tamarind , salt ,water and let it simmer till the raw floavor leaves.
Add asafoetida at the last stage and let it simmer for a minute or two.
Serve hot with white rice.