MILAGU KUZHAMBU

This is a tasty and healthy South Indian Kuzhambu. In this variant I have not used garlic. The main ingredients used are Whole Black Pepper and Tamarind. This has a long shelf life. To combat cold during rainy season this is very useful. This goes well with white rice with a tea spoon of ghee or gingelly oil.

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MILAGU KUZHAMBU

This is made of whole black pepper corns and is a tasty and healthy South Indian Kuzhambu.

Prep Time5 mins

Active Time20 mins

Total Time25 mins

Course: Main Course

Cuisine: South Indian

Keyword: Healthy, Milagu, Pepper, without onion and garlic

Yield: 5 People

Author: Suganya

Materials

To Roast and Grind

• 2 tbsp Gingelly Oil Nalla ennai in Tamil
• 2 tbsp Whole Black Pepper Milagu in Tamil
• 3 Red chilli
• 1 tbsp Urad dal
• Handful Curry leaves
• Tamarind Ball the size of a lemon

For Kuzhambu

• 2 tbsp Gingelly Oil
• 1/2 tsp Jeera (Cumin seeds)
• 1/2 tsp Urad dal
• 1/4 tsp Fenugreek seeds (Methi seeds)
• Curry leaves
• 1 tsp Mustard seeds
• 1/4 tsp Turmeric Powder
• 1/4 tsp Asafoetida
• Salt as per taste

Instructions

To Roast and Grind

• Heat oil in a kadai.
  
• Add black pepper, urad dal and red chilli and saute till the dal turns brown.
  
• Now add the tamarind.
  
• Add curry leaves and switch off the stove. Let the ingredients remain in the kadai for 2 to 3 minutes. Allow it to cool.
  
• Now grind this to a smooth paste adding little water.
  

Making the Kuzhambu

• Heat oil in a kadai.
  
• Add mustard seeds. When it splutters add urad dal first. Next add jeera, methi, curry leaves, asafoetida and turmeric powder and saute for a minute.
  
• Now add the ground mixture along with a cup of water and stir continuously so that no lumps are formed.
  
• Add 1/2 cup water. Add salt. Allow it to boil. If you want to reduce the consistency of kuzhambu you can add some more water and boil for some more minutes.
  
• Now kuzhambu is ready to be served. Serve it along with rice and a spoonful of ghee or gingelly oil.