Recipe: Eating on a Dime Peppy Tamarind gravy / Milagu Kuzhambu

Recipe: Eating on a Dime 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.

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

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.

You can have Peppy Tamarind gravy / Milagu Kuzhambu using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Peppy Tamarind gravy / Milagu Kuzhambu

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

2. You need of water.

3. You need of Ghee butter / clarified.

4. It’s of White urad daal.

5. You need of black peppercorn.

6. Prepare of asafoetida.

7. Prepare of rock salt.

8. Prepare of curry leaves.

9. Prepare of chillies dry red.

10. Prepare of Sesame oil.

11. Prepare of mustard seed.

12. You need of curry leaves.

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.

Milagu kuzhambu is a tamarind a based South Indian Kuzhambu variety.

This can be prepared with or without garlic.

Peppy Tamarind gravy / Milagu Kuzhambu instructions

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..

Its absolutely your choice to use it or not, but i prefer adding garlic.

Both the version will taste very yummy.

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.