Saturday, 30 January 2016

Milagu Kuzhambu - Pepper Kuzhambu

Milagu Kuzhambu - Pepper Kuzhambu, is one of the common dish in South India. In our home, we make this when ever anyone of us suffer from cold or sore throat. I have made this kuzhambu in little thicker consistency as I am planning to store it for 2 to 3 days. If you prefer watery consistency, you can add more water. You can store this kuzhambu even for a week if refrigerated. I have added few dry red chilies along with other spices, but you can reduce the number of chilies and add more pepper corns.

Milagu Kuzhambu - Pepper Kuzhambu

Preparation Time : 5 Minutes | Cooking Time : 30 Minutes | Serves : 6

Pepper Corns - 1 tbsp.
Dry Red Chili - 3 no.
Coriander Seeds - 2 tsp.
Channa Dal - 1 tbsp.
Cumin Seeds - 1/2 tbsp.
Urad Dal - 1 tsp.
Tamarind - 1 Gooseberry Size
Mustard Seeds - 1/4 tsp.
Fenugreek Seeds - 1/4 tsp.
Curry Leaves - 3 sprigs
Jaggery - 1 tsp.
Gingelly Oil - 2 tbsp.
Salt - to taste

1. Soak the tamarind in warm water for 5 to 10 minutes and extract the pulp and discard the fiber. Keep other ingredients ready.
2. Dry roast all the spices in a pan at the same time. Roast it until you get a nice aroma of spices.
3. Allow it to cool down to room temperature and grind it to a powder.
4. Heat oil in a pan. Add mustard seeds. Once the mustard splutters, add the fenugreek seeds.
5. Add curry leaves and fry for 5 seconds and the tamarind extract.
6. Add turmeric powder and mix it well. Allow the extract to boil
7. Add the ground spice powder and mix well. Allow it to boil.
8. Add a teaspoon of jaggery and allow it to cook for few more minute until the gravy thickens. Once the kuzhambu is done, add fresh curry leaves on top and mix well. Switch off the flame.

Easy and Healthy Milagu Kuzhambu - Pepper Kuzhambu is ready to serve. Serve it with hot steamed rice and ghee. Adding ghee on rice will reduce the spiciness.

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