Milagu kuzhambu/Black pepper gravy

This is is a recipe from my grand mother’s kitchen. When winter is in peak you can try this recipe simply with vadagam or appalam. Even when there is an episode of cold or fever you can feed your family with this medicinal as well as delectable gravy.You can store this gravy for 5 days. Usually I don’t measure spices/salt when cooking but will just add it thru approx estimations.Hmm…but for this recipe I go by measurements to hit the same taste every time. After a head bath on a Saturday afternoon ….hot rice plus pepper curry …aahhh feels sleepy!

Black pepper health facts:

Improves digestion and promotes intestinal health. As it contains high manganese it helps in maintaining a healthy bone structure, bone metabolism, and helping to create essential enzymes for building bones.

 

Milagu kuzhambu/Black pepper gravy Cuisine: Indian (south Indian/Tamil) Category: Side dish/gravy Serves:4 Prep time: 20 Mins Cook time: 20 Mins To soak: 1 ½ tbsp tightly packed tamarind To dry roast and grind: ½ cup black pepper ¼ cup coriander seeds 1/8 cup jeera/cumin seeds 1 red chilli To saute in oil and grind: ½ cup slitted shallots 1 small sized ripe chopped tomato To temper: ½ cup sesame oil 1 tsp methi/fenugreek seeds ½ cup shallots ½ cup garlic 1 tsp Hing/asafetida 1 spring curry leaves Other ingredients: 1 tsp turmeric powder Salt as needed. Method: 1. Soak tamarind in hot water. 2. Meanwhile, dry roast the ingredients given to roast and grind. You can put them all together in a wok and fry till you get an aroma of the ingredients and till you see a slight smoke. Let it cool down and grind to a fine powder. 3. In a tbsp of sesame oil saute shallots. When it becomes transparent add tomatoes and saute till tomatoes are saucy. Let it cool down and grind to a fine paste. 4. Heat oil and add fenugreek seeds. Fry for few seconds and add curry leaves, shallots and garlic as a whole Fry till onion becomes transparent and garlic is slightly brown. 5. Extract tamarind into a thick paste. Add it to the wok and let it cook for atleast 5mins with salt and turmeric. 6. When tamarind is boiling add the ground mixtures to it. Let it cook until the oil oozes out of the gravy. Serve with hot rice and vadagam/appalam. Method in pictures: Serve with hot rice and vadagam/appalam.

Note:

This is a hot n spicy gravy so be mindful when serving it to kids. The oil should separate from the gravy then only you can achieve the fullest taste of this gravy. Keep stirring at the end to avoid burning.