Poondu Milagu - Mango kulambu
Poondu kulambu is a perfect recipe in rainy days. Not only it soothes throat, also it also aids for good digestion. This recipe is bit tangy and garlic flavoured. I dint make it as proper consistency as normal kolambu, but it will be like thogayal or thokku consistency which will be bit thicker. As I told you early, I got lot of Mangoes from India. I added few pieces to enhance the taste of this recipe. I never expect that mangoes and garlic will add flavour and taste. Indeed it is a perfect combo and can go well with rice top up with Gingelly oil. When I write this blog itself, am drooling :) :) Yes it is a perfect & must try recipe. Lets check this and your comments are welcome.
Pepper corn - 1 1/4 tbsp
Jeera / cumin seeds - 1 tbsp
Garlic pods - 30 (or 1 cup)
Mango - 1/4 cup (sliced)
Toor dhal - 1 tbsp
Urad dhal - 1/2 tbsp
corriander seeds - 1 tbsp
Curry leaves - 2 spring
Dry red chillis - 4 (increase or decrease depends on taste)
Tamarind - 1 lemon sized ball
Turmeric powder - 1/2 tsp (optional)
Mustard - 1 tsp
Hing / Asafoetida -1 pinch
Sesame oil - 5 tbsp (or as needed)
Salt to taste
Soak the tamarind in water for about 20 mins. Extract 1 cup of thick tamarind water and keep it aside.
In a pan, add 1 tsp of sesame oil, followed by adding pepper corn, jeera, garlic pods (10 pods), red chilli, corriander seeds and curry leaves. Roast till it becomes golden brown. Transfer it to a plate. Now in the same pan, with 1/2 of oil, add urad dhal & toor dhal. Saute till it become golden brown. Tranfer it to the plate where we put roasted pepper & garlic. Allow the contents to cool.
Now transfer the roasted ingredients to a mixie and grind it with 1/4 cup of water to a smooth paste. Now the paste is ready.
In the same oil, add 2 tbsp of sesame oil, followed by spluttering mustard seeds. Now add the sliced mangoes and remaining garlic pods (20 pods atleast).Saute it for 2-4 ,minutes till the raw smell goes off. Now add the thick tamarind extract (around 1 cup of extract) and smooth paste (prepared from grinding roasted ingredients). Add salt, turmeric powder (optional) and a pinch of hing. Allow it to cook for 10-15 mins in a low flame. Keep stirring for every 4 mins to avoid burning.
Cook till it become thick and started boiling. (when it boil, you can observe bubbles all over). At this stage, reduce the flame and you can observe the oil oozes out. This will look like thokku consistency. Switch off the flame and adjust salt if necessary. Transfer it to air tight container.
Serve it with hot rice and papads. This can be used for 1 month if properly stored. As well this is very good for digestion as it has garlic and pepper corns.