Pepper Kuzhambu Recipe, Milagu Kuzhambu
I like Pepper Kuzhambu a lot. In the past, I have tried so many Pepper Kuzhambu recipes, but none of the recipe came close to this recipe. This Pepper Kuzhambu is mouth-watering and so flavorful that you cannot resist it at all. Pepper Kuzhambu goes well with rice, Dosa and Idli.
Peppercorns have got so many goodness: provides relief from respiratory disorders, coughs, common cold, and indigestion. Gj would want me to make this kuzhambu very often in Winter or whenever one of us have running nose or cold at home.
Our family loves this Pepper Kuzhambu so much. Hope you all like it too.
Recipe Reference. Chef.Uma Devarajan
How to make pepper kuzhambu or milagu kuzhambu:
1. Soak tamarind in a cup of water for about ten minutes and extract its juice and set it aside. In a pan, heat a teaspoon of oil and add red chillies, cumin seeds, pepper corns, asafoetida, and dry ginger. Once the aroma comes and the spices turn light golden brown, switch off and set it aside to cool down. The bright white color that you see in the below picture is nothing but dry ginger/sukku.
2. Once the spices have cooled down, transfer them to a blender.Grind the spices until smooth.
3. Now just combine the ground spice mixture with the tamarind extract and set it aside.Now, heat the remaining oil and let the mustard seeds splutter. Then add urad dal and curry leaves.
4. Add chopped onion. Saute onion for a minute and then add the garlic. Cook until onions turn transparent.
5. Then add the tamarind paste along with the ground spice powder. Stir well and on low flame, cook until the kuzhambu thickens. Switch off.
Now, Pepper Kuzhambu/Milagu Kuzhambu is ready! Serve with hot rice.
- You can add dry ginger powder.
- Shelf life of this Pepper Kuzhambu is two days.
- You can use any oil, but gingelly oil tastes best.