MILAGU KUZHABHU / BLACK PEPPER KUZHABHU

 A tangy gravy with goodness og black pepper. 

This kuzhambhu is my family 's favourite. When you have travelled and come after so many days, this one is perfect for the stomach. Usually the combination is sutta appalam. My kids like with paruuppuusili.

INGREDIENTS


Tamarind - one lemon size
Salt to taste
Turmeric powder - 1/4 tsp

To roast and grind

Black pepper - 2 tbsp
Red chili - 2 to 3
Toor dhal - 1 tbsp
Urad dhal - 1 tbsp
Hing - 1/2 tsp
Curry leaves  few ( optional)

For Tempering

Sesame oil -  1 tsp
Mustard seeds, curry leaves

METHOD


Soak tamarind and extract juice .

In a iron kadai or mud pot add tamarind extract, salt and turmeric powder, let it boil in a slow flame.

Meanwhile, in a pan add 1/2 tsp of oil, add red chili and pepper. After 30 seconds add urad Dhal and toor dhal. Saute till the dal turns into golden brown, add curry leaves. Add the hing and switch off the gas.

After it cools down, grind to a paste.

Add this paste to the boiling tamarind water, and cook for 3 to 4 minutes.

The gravy will become thick , taste and adjust for salt.

In a pan add oil and temper mustard seeds and curry leaves.

Add it to the kozhambhu.

Enjoy with hot rice, with a drop of ghee.

Good combination is paruppuusili.