PEPPER KUZHAMBU/MILAGU KUZHAMBU
Unlike the usual varieties of tamarind based gravies or kuzhambu this pepper kuzhambu is not only spicy but combats with cold and body pain as well.Yes,it has many health benefits and i would love to have during rainy season and this gravy naturally gives heat to the body.It helps in digestion and is full of flavour and when had with hot rice and sesame oil drizzled over,simply tastes divine.You can make this in ajiffy and can serve as a main course for a lazy sunday afternoon.I personally like to have it with any raita,suits very well,try this and you’ll like for sure.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
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Ingredients
- 4 - 5 tsp black pepper
- 3 tsp Tur Dal
- 2 tsp urad dal
- 2 tsp Coriander Seeds
- Tamarind gooseberry a shaped ball
- 3 Chilly Red
- to taste salt
- 1 tsp Jeera / Cumin
TO TEMPER
- 4 - 5 tsp sesame oil
- 1 tsp Mustard seeds
- 1 sprig curry leaves
- 1/2 tsp asafoetida
Ingredients
TO TEMPER
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Instructions
- In a small pan add the dals,coriander seeds,red chilles,black pepper and fry in a medium flame.
- Once browned transfer to a blender.
- Grind coarsely.
- In a pan add sesame oil,mustard seeds to splutter.Add now curry leaves and asafoetida.
- Add in the tamarind extract and salt.
- Add the powder and boil till raw smell goes away.
- Boil till you get a thick mass and oil leaves the sides of your pan.
- Once done switch off the flame.
- Serve hot with steaming rice.Compliment with fried or roasted papad.Believe me youu2019ll like this for sure.
Recipe Notes
- Notes
- You could add 2 pods of garlic and grind it to the gravy.
- Adjust the quantity of peppercorns as per your taste.
- Sesame oil works best so don’t skip it.
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