Milagu Kuzhambu - Black Pepper Kuzhambu

#MilaguKuzhambu : #Pepper, Milagu in Tamil, is one of our masala box ingredients which has been used widely in our traditional Indian medical system either as powder or decoction to cure common ailments such as cold, cough, sore throat, throat congestion, etc.,...
To know more visit http://en.wikipedia.org/wiki/Black_pepper

Milagu kuzhambu is done using a masala prepared by grinding coconut and roasted milagu ( pepper ).

I have shown two types of kuzhambu, one with tamarind and the other with kokam.

Ingredients :
Black Pepper (Milagu)                     : 1 tsp
Jeera                                                  : 3/4 tsp
Curry leaves                                      : 15 to 20 leaves
( if available take extra )
Coconut grated                                 : 2 tsp
Khuz khuz if available.

here 1/4 cup of curry leaves roasted in oil is also taken

Tamarind                            : a small marble size ball.
(For this kuzhambu take only half the ball size of tamarind what we usually take for regular sambar)
Small onion preferrable; if not take a big onion.
Onion small(sambar)          : 15 to 20
OR Onion big                    : 1 
Garlic pods                         : 15 to 20 ( if taken more also no problem )
Sambar powder                 : 2 tsp
Salt                                    : 1 tsp ( adjust to taste )
To Temper :
Mustard                             : 1 Tsp
Jeera                                  : 3/4 Tsp
Oil                                     : 4 tsp

Method :
Keep a kadai on a slow flame.

Add a tsp of oil & when its hot fry the pepper. When it start spluttering transfer into a mixie jar.
In the same oil fry the curry leaves also. [ Curry leaves can also be ground with fried pepper without frying in the oil. ]

Along with pepper, curry leaves add jeera ( no need to dry roast or fry in oil ) khuz khuz (optinal ) and grated coconut.
Grind the ingredients into nice smooth paste. Keep aside.

In the same kadai add 2 more tsp of oil.
First crackle mustard and jeera then add diced onions, curry leaves and garlic cloves.

Keep stirring then add turmeric powder and sambar powder.
Saute well. Add salt and the prepared paste.
Then strain tamarind water into it.

Let it boil for 10 minutes on slow flame.
Switch off and transfer into a serving bowl.

Milagu kuzhambu with kokam:
Instead of tamarind soak two kokam in hot water.

kokam

Add this kokam along with soaked water after adding prepared masala.
Adjust salt and allow it to boil for 7 to 10 more minutes.
Transfer into a serving bowl.

Taste great with Paruppu sadam & any podi rice.

 Take hot rice in a plate, add 1 or 2 tblsp of hot milagu kuzhambu with a spoon of gingelly ( till ), mix with hands and enjoy with a curry of your choice. Ha! wow!! what a taste!... surely you will ask for one more serving!!







Other recipes you might like to try

Vazhaipoo milagu kuzhambu

Vazhaipoo kuzhambu

Manathakkali Vathakuzhambu

Venthaya [ fenu -greek ] kuzhambu

Pumpkin Morekuzhambu

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Vazhakkai Masala Curry (raw banana)

#VazhakkaiMasalaCurry #BananaMasalaCurry : #RawBanana [ unripe banana ]is used in the preparation of this tasty curry. This curry is made with specially ground coconut masala paste.

Ingredients :
Vazhakkai (raw Banana)                  :1
Capsicum chopped                            :1/4 cup [ optional ]    

For masala
Onion (medium size )                        : 1
Coconut grated                                : 2 or 3 Tsp
Red chilli                                          : 2 ( preferrable )
or green chilly                                   : 1 
Jeera (cumin seeds )                         : 3/4 tsp
Dhaniya Powder( coriander )           : 1 tsp
or coriander seeds (Dhaniya )          : 1/4 tsp
Sombu  ( Fennel )                           : 1/2 tsp
Garlic                                             : 2 cloves (optional)
small onion (optional)                      : 4 (if available)
Curry leaves                                    : 10
Coriander leaves                             : 2 Tbsp
Salt                                                : 1/4 tsp for masala & 1/2 tsp for vazhakkai

For tempering : 

Mustard seeds                                 :1/4 tsp
Split urad dhal                                 : 1/2 tsp
Red chilly powder                           : 1/4 tsp
Oil                                                    1 or 2 tsp


Method :
To prepare masala.
Take grated coconut,red chillies, sombu, jeera, coriander powder(or 1/4 Tsp coriander seeds), garlic & salt in a mixie jar.
First grind all the above ingredients without water.
Then add required amount of water then grind coarsely.
Now add chopped onions. Just let the mixie run for a few seconds and grind the onion coarsely.
Keep aside the prepared masala.


Peel off vazhaikkai's skin.
Cut it into equal thickness pieces and keep in a bowl filled with water to avoid discoloration of vazhakkai pieces. 
But I usually peel off vazhaikkai and keep it in water. 
I used to chop it while tempering. 

Now keep a kadai on a stove.
Add a tsp of oil.

First crackle the mustard seeds then add a tsp of urad dhal.
When the dhal turns golden brown color, add a pinch of turmeric powder & 1/4 tsp of red chilly powder ( only if the curry to be more spicy ) & immediately add vazhakkai pieces.

Saute for a few seconds.
Close the kadai after adding enough salt.

[ If the vazhakkai is fresh just close with the lid otherwise sprinkle little bit of water before closing with lid. ]
Vazhakkai takes very less time to get cooked.
Once its well cooked add the ground masala & mix well.

Keep stirring at regular intervals.
Finally add chopped capsicum and saute till the masala & the vegetables blend together and completely dry without water.

Garnish with some coriander leaves. Now the vazhaikkai masala curry is ready.

Note : 

Here only minimum quantity of oil is used. Two more spoons of oil can be added if you are not bothered about oil intake. 

This curry goes well with rasam rice & sambar rice.






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