Milagu Kuzhambu | Pepper Kulambu is a rice accompaniment prepared with pepper, curry leaves and garlic. Milagu kuzhambu occupies a special place in pathiya samayal. Pepper Tamarind Gravy is a home remedy for cold. It also helps for digestion. The specialty of our cooking is, “Food as a medicine”. There are certain ingredients which have a lot of health benefits. Milagu(pepper) occupies one of the key roles. Every since childhood days Milagu kuzhambu is one of my favorite dishes. Whenever my Amma travels out of the station she prepares a box of milahu Kuzhambu and refrigerates. It stays good for weeks.
When I was in school, Amma was out of town, my sister felt sick. I called my mother to ask what medicine to give her, she said ask her to have milagu kuzhambu for lunch. I was wondering how a kara kuzhambu can be a cure for the throat. I kept rice and warmed milagu kuzhambu; gave it to my sister. After having it she felt a lot better in the throat. I wouldn’t say it’s a cure for cold but pepper spicy is good and helps for fast recovery.
Milagu kuzhambu also occupies a special place in postpartum recipes. After delivery, it is good to include pepper spicy. This kuzhambu has lots of garlic which is also good to be included after having a baby. After vishvak’s delivery, my Amma use to make this frequently. Pepper kara kuzhambu is good for digestion. Whenever we have a buffet in a restaurant or heavy food at home, I cook milagu kuzhambu the next day. Either Milagu rasam or milagu kuzhambu will be on my menu during such a day. A lot of poondu (garlic) in this dish not only gives a nice taste to the dish but also adds some healthy elements. It is pathiya sapadu ( cooked during sick days and postpartum recipes) Milagu Kuzhambu, paruppu thogayal, and sutta appalam - what a combination!!! (Since I have an electric stove, I microwave the appalam for 20 sec). Milagu Kuzhambu can be stored in the fridge for a week. Also try milagu rasam
Kuzhambu recipe collection with tamarind Kuzhambu recipe collection without tamarind Indian Postpartum recipe Ingredients: Tamarind - 25 g (small lemon size) Jaggery - 1 tbsp Salt - to taste Turmeric powder - pinch Asafoetida (hing) - a generous pinch For Kuzhambu paste: Pepper corns (Milagu) - 1 teaspoon + 1/4 teaspoon (Adjust according to your spice level) Sesame seeds - 1/2 tsp Coriander seeds - 1 tbsp Toor dal /Channa dal- 1/2 tbsp Fenugreek seeds- 1/4 tsp Garlic - 7 Curry leaves - few Sesame Oil - 1/2 tsp To temper: Sesame oil - 2 tablespoon + 1/2 tsp Mustard seeds - 1/2 tsp Fenugreek seed - 1/8 tsp Method:
Soak tamarind in hot water
Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
In the same pan add 1/2 teaspoon of sesame oil and roast garlic Add curry leaves and mix well; let everything cools down
Blend them along with the tamarind into a paste, adding little water
Add 1 tablespoon of oil to the pan, add the ingredients under ‘To temper’ and let them splutter
Transfer the ground paste and give a quick saute
Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes
Add 1 tablespoon of oil and cook for 10 more minutes
Finally, add required jaggery and 1/2 teaspoon of sesame oil; mix well
Cook for 2 minutes and switch off
