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Pepper Kuzhambu (milagu kuzhambu)

  Lunch       pepper kuzhambu milagu       August 31, 2015

Pepper Kuzhambu is a very tasty dish which goes well with hot steamed rice. Since we are adding garlic, curry leaves and whole black pepper, it has lot of health benefits also. Today we will learn how..

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 4-5 
 Recipe Category: Kuzhambu Varieties 
 Recipe Cuisine: South Indian

   Ingre​dients needed
   Tamarind -1 small lemon sized ball
   Garlic - 40-50 grams (1 pod)
   Curry leaves -handful
   Turmeric powder - a pinch 
   Salt -as required

  For grinding 
   Whole black pepper-2 tsp
   Coriander seeds-2 tsp
   Tur Dal -1 tsp
   Red chillies-2
   Raw rice-1/4 tsp
   Garlic- 2 cloves

   For the seasoning
   Gingelly oil -3 tbsp (Sesame seed oil)
   Mustard seeds-1/2 tsp
   Fenugreek seeds-1/4 tsp
   Asafoetida/ hing -a pinch
   Red chilli-1
   Curry leaves -few


Fry the above ingredients mentioned under 'for grinding' in a tsp of sesame seed oil and grind it to a smooth paste along with a handful of curry leaves. Keep it aside.

Peel garlic and keep it aside.

Soak tamarind in warm water and extract thick tamarind juice. Discard the pulp.


Heat 3 tbsp of gingelly oil/ sesame seed oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.

Add the tamarind extract, salt needed, a pinch of turmeric powder and the ground paste and bring it to boil.

When it boils, reduce the heat to medium and cook until the kuzhambu thickens and leaves oil. Serve with hot steamed rice and a vegetable curry.

Note- This pepper kulambu can be refrigerated for a week.

Pepper Kuzhambu (milagu kuzhambu) - Recipe with Pasumark Promise Life +

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