This milagu kulambu is a very traditional, spicy, tongue tickling and flavorful kuzhambu made with whole black pepper corns. Its a very good recipe to treat cold or a wonderful comfort food to have for lunch during winter just like milagu rasam.
It also makes a perfect travel food as it does not spoil quickly and keeps well for some days. Milagu kulambu and paruppu thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make.
Its not only eaten along with rice in my home but also as a side with idli or dosa along with any chutney
. You can always adjust the whole spices according to your taste and spice buds. Also when having it with rice, add a big dollop of ghee to the hot rice as it will reduce the body heat. Now off to the recipe..
Milagu Kuzhambu Recipe
Prep time: 10 mins | Cook time: 15 mins | Serves: 3
Recipe Cuisine: South Indian | Recipe Category: Main
- Tamarind – 1 small lemon size
- Black whole pepper corns (Milagu) – 2 tsp
- Whole dry red chilies – 4
- Urad dal – 1 tsp
- Coriander seeds – 3 tsp
- Cumin seeds – 1 tsp
- Channa dal – 1 tsp
- Asafetida (hing) – 2 pinch
- Mustard seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Jaggery, powdered – 1/2 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Sesame oil – 4 tbsp
- Heat 1/2 cup water and soak tamarind in it.
- Heat a pan with 1 tsp oil. Add black pepper corn, dry red chilies, urad dal, chana dal, coriander seeds, cumin seeds and sauté over low flame to a golden brown color.
- Turn off the stove and add curry leaves and mix well. The leaves will get cooked in the heat of the pan itself. Let it cool completely.
- Transfer the contents to a mixie jar. Add the soaked tamarind along with the water and grind to a smooth paste.
- Heat the same pan with the remaining oil. Add mustard seeds and when they splutter add asafetida.
- Transfer the ground paste, turmeric powder, salt, add more water if needed to the consistency you would prefer. Mix well and simmer the flame completely.
- Let it come to a boil. When you see bubbles all over, switch off the stove. This should take anywhere between 7-10 mins. By this time the oil will start to float on top.
- Add the jaggery and mix well. Close the pan tightly with a lid and let the kulambu rest for 10 mins for all the flavors to merge together.
- Serve with hot steaming rice or as an accompaniment with either idli or dosa.
- Cook the kulambu over low flame and when it thickens, take off the stove. No need to cook for a long time as it the tamarind will start to give a bitter taste.
- Do not miss out on the jaggery as it enhances the tangy taste and also reduces the sharp spiciness of the pepper and chili.
- Traditionally gingelly oil is used to make this kulambu but if you do not like the flavor use any vegetable oil of your choice.
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Labels: Gluten Free, Kulambu Varieties, South Indian Lunch, Vegan Recipes