Iyengar milagu kuzhambu
Iyengar style, flavourful pepper gravy/Milagu kuzhambu for rice!
Servings: 2
Ingredients
Main Ingredients
- Tamarind big gooseberry size
- Salt & Water as needed
- ⅛ tsp Turmeric powder
To roast & grind
- 1 tsp Cooking oil
- 1.5 tsp Pepper corns
- 1 tsp Urad dal
- 1 Red chillies ( use 2 for more spicy)
- ½ tsp Cumin seeds/Jeera
- 5 - 7 Curry leaves
To temper
- 1 tbsp Gingely oil
- ½ tsp Mustards seeds
- ½ tsp Urad dal
- pinch Hing/Asafetida
Instructions
- Soak tamarind in warm water for 10 minutes and take the extract. Set aside. In the mean time, lets do the roasting part.
- In a small kadai, roast all the ingredients given under " to roast & grind" till pepper corns start to splutter and urad dal turns golden brown. After its cooled down, grind it to a smooth paste adding required water.
- In a kadai, heat gingely oil and temper all the ingredients given under"to temper". Add the tamarind extract, salt, turmeric powder and few pinched curry leaves. Let it boil till its raw smell goes off. Add a small piece of jaggery while the gravy boils. Then add the ground pepper paste and boil well till the gravy thickens a bit.
- Remove the gravy. Serve hot with plain rice adding few drops of ghee. Enjoy with sutta appalam & kootu.
Notes
- Some people also add 1 tsp of toor dal while roasting. If you want to use toor dal, reduce urad dal to 1tsp.
- Add more red chillies or pepper corns while roasting to make a spicy gravy.
- If you want to add onions & garlic, chop it finely & saute it after you temper.