Milagu Kuzhambu – Pepper Curry – மிளகு குழம்பு

We are eagerly waiting for the winter to begin here. Because of the climatic changes happening over the past changes we have got some cold. And I don’t feel like having any food. So I decided to make this curry as it is so soothing to the throat and a good home remedy too. I made it for today’s lunch along with Rice, Paruppu thogayal and pappad. This curry is a no garlic, no onion and no coconut recipe. So there is no need for any cutting or chopping. Just we have to roast the ingredients, grind them and cook it along with tamarind. This curry is also a better choice if you are taking food for a long journey. My mom used to prepare this when I used to stay at the hostel. You can store them in the refrigerator and use it for more than a week.

Also, take a look at other pepper-based recipes

Pepper Rasam

Cauliflower Pepper Fry

Mushroom Capsicum pepper fry

Green mutton fry

Mutton pepper fry

Mutton Pepper Masala

Prawns pepper masala

Mutton liver pepper fry

Egg pepper curry

Snake gourd dal pepper curry

Now let’s get into the recipe.

Cooking Time: 25 mins

Serves: 5

INGREDIENTS REQUIRED

For Roasting and Grinding

Gingelly Oil /Sesame oil – 2 tsp

Pepper – 2.5 tbsp

Dried Red chilli – 2

Chana dal – 1.5 tbsp

Fenugreek seeds – 1/4 tsp

Rice – 1 tsp

Curry leaves – a sprig

Asafoetida – 1/8 tsp

For making Curry

Gingelly oil/Sesame oil – 4 tbsp

Mustard seeds – 1/2 tsp

Curry leaves – a sprig

Tamarind – a lemon size

Salt as per taste

METHOD

1.Heat 2 tsp of oil in a pan add all the ingredients for roasting and roast them in low flame until they turn golden and starts to smoke out.

2. Allow the roasted ingredients to cool down. Then add them to a grinding jar and grind them into a smooth paste adding water little by little.

3. Soak tamarind in 1 cup of hot water and extract the juice.

4.In the same pan, heat 4 tbsp of oil. Add mustard seeds, curry leaves. Let them splutter. Then add the ground masala and saute them well in oil. Add the tamarind juice and mix well. Add salt as required. Now cover the pan with a lid and cook on low flame until the oil begins to appear at the top.stir it occasionally. Then remove from the flame.

Serve hot with Rice.

Click here for more Vegetarian curry Recipes.

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