Garlic & Pepper Curry (Kolgor)  

Saturday, February 28, 2009

Poondu-Milagu kulambu is a traditional Tamil recipe, but this one is different from Tamil and a Sourashtrian one. All the Sourashtrian people love this recipe and they prepare it in special occasions.


Garlic pods - 10 - 13
Ginger - 1 inch piece
Black Pepper - 3/4 tsp
Cumin seeds - 1 tsp
Red chillies - 2 or 3
Coriander seeds - 1 tsp
Grated coconut - 2 tsp
Asafoetida - a pinch
Oil - 3 tbsp
Tamarind puree - 1 1/2 cups

For seasoning:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5


1. Heat oil in a pan and add black pepper, cumin seeds, coriander seeds and red chillies. When they start to pop up, add garlic pods and chopped ginger and fry for for a few seconds.

2. When garlic pods turn into slight brown, add grated coconut, salt and asafoetida powder and fry for a few seconds and remove from flame.

3. Cool it down and grind it into a smooth paste using a processor with enough water.

4. Add tamarind puree to the blended paste.

5. Now heat oil for seasoning and add mustard seeds and curry leaves. When they start to pop up, add the mixed-up curry to the pan and add a little water if necessary to bring it to the curry-like consistency. Add salt if necessary.

6. Boil the curry until oil from it separates. It takes about 10 minutes.

7. Poondu-milagu kulambu can be served with hot-rice with a tsp of ghee and pappadam.

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Priya's Sourashtrian Kitchen by Priya Sriram is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.