Recipe: Yummy Peppy Tamarind gravy / Milagu Kuzhambu

Recipe: Yummy Peppy Tamarind gravy / Milagu Kuzhambu Delicious, fresh and tasty.

Peppy Tamarind gravy / Milagu Kuzhambu. Great recipe for Peppy Tamarind gravy / Milagu Kuzhambu. Milagu Kuzhambu is an excellent detox dish , that can be consumed post festive ceremony or wedding ceremony. This goes very well with paruppu thuvayal / lentil based chutney , this balances the tangyness and the.

Milagu Kuzhambu (Black Pepper and Tamarind Gravy) This is a thick jam-like gravy with a tamarind base, spiced with a mix of roasted powdered pepper and lentils.

Perfect over a bed of hot steaming rice, with an accompaniment of vegetables (kootu) or curry.

Murungakkai Milagu Kuzhambu is a gravy made out of drumstick and pepper corn with loads of other spices.

You can cook Peppy Tamarind gravy / Milagu Kuzhambu using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Peppy Tamarind gravy / Milagu Kuzhambu

1. It’s of Tamarind / in the size of a gooseberryamla.

2. You need 200 ml of water.

3. Prepare 1 tbsps of Ghee butter / clarified.

4. You need 2 tbsps of White urad daal.

5. Prepare 2 tbsps of black peppercorn.

6. It’s of asafoetida.

7. It’s of rock salt.

8. It’s of curry leaves.

9. It’s 7 of chillies dry red.

10. It’s 3 tbsps of Sesame oil.

11. It’s 1 tsp of mustard seed.

12. You need of curry leaves.

The base for this is a tamarind gravy and it tastes awesome when had as a side with Paruppu Thogayal and rice.

Normally in tamil households, this is made during the rainy season.

But you can make it at other times as well.

Chettinad Milagu Kuzhambu or Pepper Kulambu Recipe is a spicy curry with a blend of black peppercorns along with other spices & cooked in a tamarind based gravy.

Peppy Tamarind gravy / Milagu Kuzhambu step by step

1. First take the tamarind and soak them in lukewarm water for about 10 minutes. Later take the tamarind extract..

2. Take a kadaai and keep it on medium high heat, add all the ingredients given under "For the powder"  saute them until they turn brown and grind it to a fine powder..

3. In the same kadaai, on medium heat add the ingredients given under "Tempering", and pour the tamarind extract. Once the extract starts boiling, add the prepared powder. Give it a nice stir and allow it to steep in medium heat for 5-6 minutes. The runny consistency will start becoming thick and it will leave the oil on its sides. Remove from the heat and transfer it to a serving dish..

4. Serve this with cooked rice accompanied by Paruppu thuvayal / Lentil based chutney..

Then cook the tamarind-spice paste in low flame and allow the quantity to further reduce to half of its quantity.

This simple way, makes the kuzhambu a thick paste and hence it has a long shelf.

Coming back to my yesterday's post, I had mentioned that RK and myself are suffering from severe Cold and I had prepared the Mixed Vegetable Soup to combat our Cold and show to him that food is indeed medicine when used appropriately.

After having all the Diwali stuffs,all we needed is a simple vatha kuzhambu & sutta appalam for our lunch today.

I usually make milagu kuzhambu in this way adding onions & garlic.