Milagu Kuzhambu (Pepper Kuzhambu)

This is a easy to make recipe. You can make this as a thick semi solidal form of kuzhambu. You can store this for 2 or 3 days in the refrigerator and use.

Ingredients:

1.       Tamarind: Size of three lemons

2.       Salt

3.       Red Chilly: 2

4.       Black Pepper: 3 tsp

5.       Orid dal: 2 tsp

6.       Oil: 4 tbsp

7.       Asafoedita

8.       Mustard: 1 tsp

9.       Curry Leaves

10.   Water

Preparation Procedure:

1. Extract Tamarind Juice by putting the Tamarind in warm water and squeezing well. Add 500 ml water for three lemon sized tamarind and extract juice thoroughly.
2. In a kadai, add 3 tbsp oil, season mustard and asafoedita.
3. Now add the tamarind water to the kadai and add salt and let it boil for 10 mins.
4. In a small kadai, add 1 tsp oil and roast the red chillies, pepper and orid dal such that orid dal turns light golden brown colour.
5. Allow this roasted mix to cool for few minutes and grind them well in a mixer by adding little water in the form of a paste.
6. Add this paste to the boiling tamarind water and stir well occasionally since it may boil up and rise in the kadai.
7. Allow it to boil for some more time till you think the Kuzhambu has become semi soildal (i.e., neither too watery nor too very thick but thick to an extent)
8. Add some curry leaves and switch off the stove.

Hot yummy Milagu Kuzhambu is ready J

Tips: While preparing Milagu Kuzhambu Satham (Milagu Kuzhambu rice), the rice should not be mashed. In the Rice, add 2 tsps Ghee, 2 tsps Gingely oil and then pour the Milagu Kuzhambu over the rice and mix it well. The taste of this would be lingering around your tongue…J