Milagu Kuzhambu / Pepper Curry
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Small onions (shallots) – 10
  • Tomato - ¼ cup (chopped)
  • Garlic cloves - 5
  • Asafetida (hing)_ - 2 pinches
  • Turmeric powder – 1 /2 tsp
  • Jaggery, powdered – ½ tsp
  • Salt – to taste
  • Sesame oil – 3 tbsp
  • Tamarind – 1 small lemon size To roast & Grind:
  • Black Whole Pepper Corns (milagu) – 1 tbsp
  • Garlic cloves – 5
  • Urad dal – 1 tsp
  • Coriander seeds – 3 tsp
  • Cumin seeds – 1 tsp
  • Channa dal – 1tsp
  • Whole dry red chillies – 4
  • Curry leaves - 5
Instructions
  1. Soak tamarind in 1 cup of water
  2. Heat a pan and add black pepper corn, dry red chillies, urad dal, coriander seeds, channa dal, cumin seeds and sauté over very low flame to a golden brown color.
  3. Turn off the stove and add curry leaves and mix well. Let it cool completely and transfer the contents to a blender jar and blend it smooth paste.
  4. Heat the same pan with the remaining oil. Add mustard seeds, when they splutter and add asafetida.
  5. Add onions, curry leaves, garlic and Keep sautéing them for two minutes. Then add tomato and turmeric powder and and saute for 2 minutes. Transfer the ground paste and salt. Sauté them for a minute and now add the tamarind water plus extra water, the gravy should be on thicker side, so don’t add more water. Allow to boil.
  6. Once it starts boiling and the raw small leaves, add powdered jaggery and mix well. Garnish with some chopped coriander and switch off the flame.
Notes
1. If you would like have it in watery consistency, add more water.
2. If you would want it more thicker version, let it boil for few more minutes.
Recipe by Relish The Bite at https://www.relishthebite.com/milagu-kuzhambu-pepper-curry/