Tuesday, February 23, 2016

Milagu Kuzhambu / Black Peppercorn Gravy ~ Day 51


This spicy, tangy, and super delicious dish is a classic and traditional recipe of South India.   This finger-licking concoction is typically eaten by mixing with steamed rice and a dollop of ghee or sesame oil.  This lip-smacking rice is a perfect remedy for cold and cough.

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Preparation time: 10 minutes
Cook time: 20 minutes
Serves: 6 to 8
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Ingredients: 
  • Tamarind - a small lemon sized
  • Mustard seeds - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Asafoetida - 1/2 tsp
  • Curry leaves - 10
  • Salt - to taste
  • Sesame oil - 1/4 cu
To roast and grind:
  • Red chillies - 4
  • Coriander seeds - 2 tbsp
  • Toor dal - 1 tbsp
  • Urad dal - 1 tbsp
  • Black peppercorn - 2 tbsp
  • Cumin seeds - 2 tsp
  • Fenugreek seeds - 1 tsp
  • Curry leaves - 5


Method:
  1. Soak tamarind in hot water for 10 minutes.  Squeeze out 2 cups of tamarind juice and discard the pulp.
  2. In a small skillet, dry roast all the ingredients in the roast and grind list until golden brown and aromatic, on low heat.  Let it cool and grind to a smooth paste with 1/2 cup of water.
  3. Heat oil in a saucepan and splutter mustard seeds.  Add curry leaves, turmeric powder and asafoetida.
  4. Add tamarind juice, salt, and the ground paste.  Add 1 cup water and bring to a boil.  
  5. Reduce the heat and cook until the oil separates from the gravy, about 15 minutes.
  6. Serve with hot steamed rice drizzled with ghee or sesame oil.

1 comment:

  1. Very traditional and delicious dish.. looks too good!

    ReplyDelete

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