March 01, 2015

Pepper Curry Paste (Millagu Kuzhambu Paste)


It is the Traditional Kuzhambu variety of Tamil Brahmins which is sought by everyone voluntarily the next day of any feast or long journey. This Millagu Kuzhambu tastes very delicious to have with hot rice and Pappad, also the unbeatable side dish for Curd Rice. This paste can be stored for even a week and highly suitable for travel also...

Ingredients for preparing Pepper Curry Paste:
















Tamarind - A medium lemon sized

Thur dhal 1 table spoon

Urad dhal 1 table spoon

Pepper seeds 2 table spoons

Red chillies 4

Cumin seeds 1 tea spoon

Curry leaves 1 cup

Fenu greek powder 1/2 tea spoon ***

Salt to taste

Jaggery a small piece (Gooseberry size)

Ghee 2 tea spoons

Sesame oil 5 table spoons

Mustard seeds, Turmeric Powder, Hing and 2 red chillies for seasoning.

 Also, Check out for other Traditional Kuzhambu Varieties from Bhojana

Method for making Pepper Curry Paste:

Heat a kadai with 2 tea spoons of sesame oil and fry Thur dhal, Uradh dhal, Pepper seeds and red chillies to golden brown. After they get fried well add the curry leaves and cumin seeds and fry for 30 seconds and transfer them to a plate. Heat the kadai again with 2 tea spoons of oil. Make the tamarind into pieces and fry them in the oil well and add along the other fried items. 

Now grind all the fried items together with required salt and jaggerry with water to a fine paste.

Now heat a pan or kadai and add the rest of sesame oil. Do the seasoning with mustard seeds, red chillies, Turmeric powder and Hing. Now add the paste and a cup of water. Keep the flame low. Allow them to boil well till it becomes a paste consistency. 

Finally add 2 tea spoons of ghee and Fenugreek powder and switch off the stove.The spicy, hot, tangy Pepper gravy is ready to eat now.

*** Dry roast the fenugreek in a kadai without oil to brown and powder it.