If you are looking for any good recipe for winter which is healthy too, then pepper kuzhambu is the best choice. With spicy and tangy taste, this kuzhambu is perfect for winter. My mother used to make this kuzhambu during winter months and it is very good for cold and cough. The main ingredients in this kuzhambu is pepper and it can be kept for a week outside without getting spoilt.
Milagu / Pepper Kuzhambu
If you are looking for any good recipe for winter which is healthy too, then pepper kuzhambu is the best choice. With spicy and tangy taste, this kuzhambu is perfect for winter. My mother used to make this kuzhambu during winter months and it is very good for cold and cough. The main ingredients in this kuzhambu is pepper and it can be kept for a week outside without getting spoilt.
Ingredients
- Tamarind - 1 big lemon sized
- Salt - as needed
- Mustard Seeds - 1 tsp.
- Curry Leaves - a handful
- Gingilly Oil - 2 tbsp.
- Asafoetida - a pinch
For Grinding :
- Red chillies - 6
- Black pepper - 1 ½ tsp.
- Ured dhal - 2 tsp.
- Channa dhal - 2 tsp.
- Dhania seeds - 2 tsp.
- Asafoetida - a pinch
- Curry leaves - 10 leaves
Instructions
- Soak tamarind in a cup of hot water and extract the tamarind juice and keep aside.
- Heat ½ tsp. of oil and fry the red chillies first.
- When the colour of the red chillies changes to light brown, add pepper seeds, ured dhal, channa dhal, dhania seeds and asafoetida and fry in medium heat till the dhals become light brown in coclour. As I did not have dhania seeds at home I added dhania powder.
- Add the curry leaves at the end and fry once separately.
- Let everything cool down.
- When it is cooled down grind them slowly by adding water lttle by little so that it becomes thick fine paste. Do not add too much water.
- Heat the pan and add gingilly oil.
- When the oil gets heated, add the mustard seeds.
- When the mustard seeds splutters, add the curry leaves and asafoetida.
- Now add the tamarind extract, salt and ground paste and 1 cup of water and mix well and keep in medium flame and allow the kuzhambu to boil till the kuzhambu thickens or oil floats on the top.
- This Pepper kuzhambu can be kept for a week outside and it will not get spoilt.
- When serving with rice, add a tsp. of gingilly oil over the rice and then serve the kuzhambu.
- Pepper kuzhambu tases best with Idlies also.
