Milagu Kuzhambu - Black Pepper Kuzhambu

#MilaguKuzhambu : #Pepper, Milagu in Tamil, is one of our masala box ingredients which has been used widely in our traditional Indian medical system either as powder or decoction to cure common ailments such as cold, cough, sore throat, throat congestion, etc.,...
To know more visit http://en.wikipedia.org/wiki/Black_pepper

Milagu kuzhambu is done using a masala prepared by grinding coconut and roasted milagu ( pepper ).

I have shown two types of kuzhambu, one with tamarind and the other with kokam.

Ingredients :
Black Pepper (Milagu)                     : 1 tsp
Jeera                                                  : 3/4 tsp
Curry leaves                                      : 15 to 20 leaves
( if available take extra )
Coconut grated                                 : 2 tsp
Khuz khuz if available.

here 1/4 cup of curry leaves roasted in oil is also taken

Tamarind                            : a small marble size ball.
(For this kuzhambu take only half the ball size of tamarind what we usually take for regular sambar)
Small onion preferrable; if not take a big onion.
Onion small(sambar)          : 15 to 20
OR Onion big                    : 1 
Garlic pods                         : 15 to 20 ( if taken more also no problem )
Sambar powder                 : 2 tsp
Salt                                    : 1 tsp ( adjust to taste )
To Temper :
Mustard                             : 1 Tsp
Jeera                                  : 3/4 Tsp
Oil                                     : 4 tsp

Method :
Keep a kadai on a slow flame.

Add a tsp of oil & when its hot fry the pepper. When it start spluttering transfer into a mixie jar.
In the same oil fry the curry leaves also. [ Curry leaves can also be ground with fried pepper without frying in the oil. ]

Along with pepper, curry leaves add jeera ( no need to dry roast or fry in oil ) khuz khuz (optinal ) and grated coconut.
Grind the ingredients into nice smooth paste. Keep aside.

In the same kadai add 2 more tsp of oil.
First crackle mustard and jeera then add diced onions, curry leaves and garlic cloves.

Keep stirring then add turmeric powder and sambar powder.
Saute well. Add salt and the prepared paste.
Then strain tamarind water into it.

Let it boil for 10 minutes on slow flame.
Switch off and transfer into a serving bowl.

Milagu kuzhambu with kokam:
Instead of tamarind soak two kokam in hot water.

kokam

Add this kokam along with soaked water after adding prepared masala.
Adjust salt and allow it to boil for 7 to 10 more minutes.
Transfer into a serving bowl.

Taste great with Paruppu sadam & any podi rice.

 Take hot rice in a plate, add 1 or 2 tblsp of hot milagu kuzhambu with a spoon of gingelly ( till ), mix with hands and enjoy with a curry of your choice. Ha! wow!! what a taste!... surely you will ask for one more serving!!







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Pumpkin Morekuzhambu

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