Milagu Kuzhambu - Pepper Kuzhambu
Milagu kuzhambu is a delicious, flavorful south Indian gravy with black peppercorns, curry leaves and few more medicinal spices. No onion no garlic recipe, vegan recipe.Pepper kuzhambu is a traditional recipe where black peppercorns are ground with few spices and simmered with tamarind pulp. It stays good for a week in refrigerator and tastes good with rice, dosa, idli
Grind to a smooth paste:
- 2 teaspoons black peppercorns
- 1 1/2 table spoon urad dal
- 1 1/2 table spoon gram dal
- 1 teaspoon toor dal
- 3-4 dried red chilies
- 15-20 curry leaves
- Small lemon size tamarind
Other ingredients for kuzhmbu
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 6-7 curry leaves
- 1 small piece jaggery
- 2 teaspoons oil
- 2 cups water
Heat 2 tablespoons oil. Fry all the ingredients mentioned under "grind to a smooth paste" until color changes slightly.
Cool and grind to a smooth paste.
Heat 2 teaspoons oil in a kadai. Temper with mustard and curry leaves.
Add the ground paste and saute well.
Add tamarind extract, 1 cup water and mix without an lumps. Cook for 5 minutes.
Add salt and jaggery, cool till the gravy thickens well. Serve with rice.
Milagu kuzhambu should be thicker than other kuzhambus.
You can add 1/2 teaspoon cumin seeds along with other ingredients for grinding.
Serving: 3servings | Calories: 128kcal | Carbohydrates: 4g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 10mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 140mg | Calcium: 50mg | Iron: 1mg