May 26, 2018

Milagu Kuzhambu / Pepper Corn Gravy

An authentic recipe from Tambrahmin Cuisine fully packed with flavours . It is very good for health and makes the lunch blissful.Mix this milagu kuzhambu with hot steaming rice with a teaspoon of sesame oil and Paruppu Thogayal (Dal Chutney) as side dish &  enjoy the divine taste. This milagu kuzhambu also tastes heavenly as the side dish for curd rice.
  • Pre time: 05 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Milagu Kuzhambu:

  • Tamarind juice from a lemon size tamarind 3 cups
  • Drumstick / Lady's finger / brinjal pieces 8 to 10
  • Salt to taste
  • Jagerry powder 1 tb spoon
  • Turmeric powder
  • Mustard seeds 1/2 tea spoon
  • Cumin seeds 1 tea spoon
  • Turmeric powder 1/4 tea spoon
  • Asafoetida powder 1/2 tea spoon
  • Curry leaves few
  • Gingelly oil 4 table spoons

For Kuzhambu Paste:
  • Red chillies 3
  • Pepper corns 3 table spoons
  • Urad dal 2 table spoons
  • Curry leaves handful neatly washed

Method of making Milagu Kuzhambu / Pepper Corn Gravy:

  • In a pan heat 2 tea spoons of oil.
  • Fry the urad dal, red chillies and pepper corns till the dal becomes golden brown.
  • Add the curry leaves and give few turns.
  • Switch off.
  • After it gets cooled, grind to paste with water and keep aside.
  • In a heavy bottomed wok heat rest of the gingelly oil and do the seasoning with mustard and cumin.
  • Once they splutter fry the veggies for few seconds and pour in the tamarind extract.
  • Add the salt, turmeric and asafoetida.
  • Wait till the veggies become soft.
  • Pour in the grounded paste with little water.
  • Add jagerry.
  • Boil till the gravy thickens.
  • Garnish with curry leaves.