A Traditional Kuzhambu that gives succulent feel to taste buds and very good for health. There are so many methods to make this Kuzhambu and this is one among them. It stays good for even two or three days. A palatable and flavoursome kuzhambu with divine taste...
Pre time: 10
Cooking time: 20 mins
Ingredients for making Millagu Karuveppilai Kuzhambu (Pepper & Curry Leaves Gravy):
Tamarind juice extracted from a large lemon size tamarind 4 cups (500 ml)
Salt to taste
Jagerry a gooseberry size
Drumstick pieces or Small Onions few
Gingelly oil /Sesame oil 4 table spoons
Mustard seeds, cumin seeds (jeeragam) and fenugreek seeds (venthayam) for seasoning
Asafoetida powder 1/4 tea spoon
Red chillies 2
For Kuzhambu paste:
In 3 tea spoons of oil fry the following items to golden brown and grind to paste with water and keep aside.
Dhania / coriander seeds 2 tea spoon
Thur dal 4 tea spoons
Pepper 4 tea spoons
Raw rice 2 tea spoons
Cumin seeds 1 tea spoon
Red chillies 4
Curry leaves washed well and wiped to dry 1 cup tightly packed
How to make Millagu Karuveppilai Kuzhambu (Pepper & Curry Leaves Gravy)?