Chettinad Mandi | Chinna Vengayam milagai mandi

Chettinad Mandi | Chinna Vengayam milagai mandi | Chettinad Kara Kuzhambu | kalyana kara Kuzhambu | chettinadu kulambu | Poondu Kuzhambu | Poondu Kulambu | spicy poondu kuzhambu | garlic tamarind curry  |  spicy south Indian garlic gravy | south Indian kuzhambu recipe | poondu milagu kuzhambu with step-by-step pictures and video recipe. Check out the chettinad Kulambu recipe. If you like the video pls SUBSCRIBE to my channel.

chettinad mandi is a flavorful tamarind-based south Indian kuzhambu recipe. Quick 10 minutes kuzhambu stays good for a week. Rice water gives an amazing taste to the kuzhambu.

CAN I USE TAMARIND PASTE?

Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness. 

CAN I add TOMATOES?

Traditionally tamarind alone is used. For variation, if you are using tomatoes, adjust the tamarind accordingly. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes 

Rice water

it gives thickness and a unique taste. Avoid first rice water

Chillies

Traditionally green chilli for spice is used. It gives a unique taste

COLOR OF THE mandi kulambu  

The color of the kara Kuzhambu totally depends on various factors like the tamarind

WHAT SHOULD BE THE CONSISTENCY OF Chettinad kara KUlAMBU?

It is generally thick. Adjust the water according to the consistency you desire.  

CAN I add garlic?

Yes, you can add garlic and prepare the kuzhambu

Ingredients

2 tablespoon sesame oil

½ teaspoon mustard seeds

¼ teaspoon fenugreek seeds

1 teaspoon urad dal

Curry leaves

7 green chilli

10 small onions

Salt

Jaggery

Turmeric powder

How to make Chettinad mandi with step-by-step pictures

• First, rinse the rice and discard the water once
• Rinse again and save the second water

• Add tamarind. Microwave and extract water

• Heat 1 tablespoon of oil and add mustard seeds, fenugreek seeds and urad dal; splutter

• Furthermore, Add Curry leaves and green chilli; roast well

• Add onion and saute till they turn translucent 

• Furthermore add tamarind extract, salt, turmeric powder, and jaggery 

• Boil well 

• Finally, add 1 tablespoon of oil and cook till oil separates and thickens

No ratings yet

Print Pin Comment

Ingredients

• 2 tablespoon sesame oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 teaspoon urad dal
• Curry leaves
• 7 green chilli
• 10 small onions
• Salt
• Jaggery
• Turmeric powder

Instructions

• First rinse rice and discard the water once
• Rinse again and save the second water
• Add tamarind. Microwave and extract water
• Heat 1 tablespoon of oil and add mustard seeds, fenugreek seeds and urad dal; splutter
• Furthermore, Add Curry leaves and green chilli; roast well
• Add onion and saute till they turn translucent
• Furthermore add tamarind extract, salt, turmeric powder, and jaggery
• Boil well
• Finally add 1 tablespoon of oil and cook till oil separates and thickens

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

i