Friday, March 22, 2013

Navadhania pepper curry/navadhania milagu kuzhambu

Navadhania pepper curry/Navadhania milagu kuzhambu



Navadhaniyam             - 1/2 cup
tomato                          - 1 finely chopped
turmeric                        - 1/8 tsp
salt                                -  to taste
chopped garlic              -  2 tbsp.
curry leaves                  -  few
sesame oil                     - 1 tbsp.
roasted chanadhal flour-1tsp(optional) 

For grinding:

Small onions       -8-10
red chillies           -2
peppercorns         -1 tsp
ginger                  - 1 clove size
garlic                   - 1 clove
cumin seeds         -1/2 tsp


  • Soak 1/2 cup of navadhaniyam in water overnight/for atleast 6 hours
  • In a pressure cooker cook navadhaniam in 21/2 cups of water for 3 whistles.
  • Grind the ingredients given for grinding in a blender into a fine paste.

  • In a pan/kadai heat oil add chopped garlic and curry leaves.

  • Once the raw smell of garlic goes off add the ground paste and desired salt and turmeric.

  • after it gets cooked add the finely chopped tomatoes.

  • Once the tomatoes gets mushy add the pressure cooked navadhaniyam.

  • Cook for another5-8 minutes and add the roasted  chana dhal flavor if you need a lightly thickened gravy(adding the roasted chandhal flour is entirely optional it doesn't create any extraordinary change to the just thickens it)

  • Serve hot with rice.
Serves -4

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