MILAGU KARA KUZHAMBU | PEPPER GRAVY | PEPPER KARA KUZHAMBU

Milagu Kara Kuzhambu is a traditional kuzhambu recipe from Tamil Nadu. Since it has pepper, cumin and other spices it helps to soothe throat and good for cold or cough.  It has almost all the spices and make use of it their whole benefits. Serve with hot steamed rice on the top of some ghee or gingelly oil kootu or curry as a side dish with pappad..... It's heaven 😋

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INGREDIENTS:

Tamarind                            - 1 big lemon size

Sesame Oil / Gingelly Oil - 1/4 Cup
Sambar Powder                 - 2 tbsp
Turmeric Powder              - 1/4 tsp
Salt                                    - to taste

ROAST & GRIND:

Pepper                               - 1/4 Cup
Coriander Seeds                - 1/4 Cup
Toor Dal                            - 2 tbsp
Urad Dal                           - 2 tbsp
Cumin Seeds                     - 2 tbsp
Fenugreek Seeds               - 1 tbsp
Red Chilli                          - 4 - 5
Curry Leaves                     - few

TO TEMPER:

Oil                                     - 1/4 Cup
Mustard Seeds                  - 1/2 tbsp
Asafoetida                         - 1/2 tsp

HOW TO MAKE:

STEP BY STEP:

Soak tamarind for 30 minutes.  Dry roast all the ingredients separately which mentioned in the "ROAST & GRIND" column.  Do not let them burn, roast until hot and golden brown.  Allow to cool down.

Transfer to mixer along with soaked tamarind (without seeds) and make a fine paste by adding little water.  Soaked tamarind water can be used. 

Heat oil in a kadai splutter mustard seeds add asafoetida.  

Add ground paste along with little water. (Rinse the jar and add that water)

Mix well and bring to boil.  Stir often to avoid sticking in the bottom.  

When boiling add a cup of water and mix well, should be medium thick consistency. 

Bring to boil and stir often.  

Add 2 - 3 tbsp of gingelly oil and mix well.  Cook for 5 more minutes in medium flame and turn off the stove.  

Serve with hot steamed rice, drizzling some ghee or gingelly oil.  Kootu and pappad is the super yummy combination.  

TIPS:

Dry roast all the spices separately as each spice has different roasting time level.  For example cumin seeds get roasted in very less time.  To make it even roasting dry roasting separately is the best option.  

Do not let the spices burn, burning spices will result smoky taste kara kuzhambu.

Once added ground paste stir often to avoid sticking in the bottom.  

This kara kuzhambu does not need any veggies to be added, but if needed add onion / garlic / or fryums (dried mangoes, dried okras, dried seeds like manathakkali and sundaikkai)