Milagu Kuzhambu is one of the traditional kuzhambu made using Black Pepper and other few ingredients. It has a dominant flavor of pepper and often considered very good for rainy season and to combat cold. Very easy to make and usually has longer shelf life compared to other kuzhambu varieties. The text version of this recipe is available @bit.ly/36idY7V
INGREDIENTS
1 big lemon size Tamarind (or) 3 tbsp Tamarind Concentrate
1 tsp Jaggery
1.5 tsp Salt adjust to your taste
1 tbsp Gingelly Oil (or other cooking oil)
FOR MAKING PEPPER MASALA PASTE
4 nos Red Chili
1½ tsp Peppercorns
2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
2 tsp Urad Dal
2 tsp Coriander seeds
1 pinch Asafoetida (Asafetida / Hing)
1 sprig Curry leaves
FOR TEMPERING
1 tsp Gingelly Oil or other cooking oil
1 tsp Mustard seeds
few Curry leaves
1 pinch Asafoetida (Asafetida / Hing)
INSTRUCTIONS
PREPARATION
Soak Tamarind in one cup of warm water and extract the juice and set aside.
MAKING OF PEPPER MASALA PASTE
Heat the pan and add 1/2 teaspoon of oil and fry the red chillis first. When the colour of the red chilli changed to light brown, add peppercorns, urud dal, channa dal, coriander seeds and hing and fry on medium heat.
Add the curry leaves at the final stage and fry once and take them into a mixer.
Add little water (may be 1/4 cup first) and grind it to a fine paste. If required add more water while grinding. But make sure that you don’t add too much water and make the ground paste too watery. The paste should be absolutely fine.
START MAKING THE KUZHAMBU
Heat the pan and add 1 table spoon of Oil. Once the oil get heat, add the mustard seeds. On sputtering add the curry leaves & a pinch of hing.
Add the Tamarind extract juice along with salt and allow it to boil for 5 minutes so that the raw smell of the tamarind goes off.
Add the ground paste and stir well to make sure that the paste mixes well in the kuzhambu mixture and there are no lumps formed from the paste. Also add the jaggery. Keep the flame low and allow the kuzhambu to boil in low flame for atleast 10 minutes.
When the kuzhambu comes to a thick consistency, remove from flame. We can store it in the fridge and use it for upto 2 weeks.
Serve this with white rice and a spoon of Gingelly oil with Appalam.
Негізгі бет Milagu Kuzhambu | Pepper Kuzhambu | மிளகு குழம்பு செய்வது எப்படி ?
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