Thursday, May 28, 2009

Milagu Kuzhambu/Pepper Gravy

I prepare this milagu kuzhambu once in a week(mostly on Saturdays) because pepper is believed to have medicinal value.It prevents gas formation and aids digestion.

So,after a week full of stuffing the stomach with all kinds of food,this is definitely a welcome change.


Milagu/Black pepper corns - 1 Tbsp

Jeera/Cumin seeds - 1/2 tsp

Toor dal - 1 tsp

Channa dal - 1 tsp

Coriander seeds - 1 tsp

Dry red chillies - 2

Mustard seeds - 1 tsp

Tamarind - size of a lemon

Salt to taste

Oil - 2Tbsp


Soak tamarind in warm water.

In a pan heat 1 tbsp of oil.Add the toor dal,channa dal,asafoetida,chillies,pepper corn and dhaniya and roast till they become slightly brown.

Grind them to a powder.

Extract 2 cups of tamarind water.

In a pan add the tamarind extract.Add salt and turmeric powder to this.

Then add the ground spice powder.Heat the pan and stir in regular intervals.Once its starts boiling,simmer the stove.

Once the kuzhambu reaches a thick consistency switch off the stove.

For tempering heat 1 tsp of oil and add the mustard seeds.When they splutter add the curry leaves.

Add the tempered ingredients to the kuzhambu.

Serve with rice in which a tsp of ghee is added.


kittymatti said...

Slurp!! This is superb!!! Love the recipe too

PranisKitchen said...

this recipe is really good.what u said is right ,pepper is very good for digestion.the gravy looks spicy