Milagu Kuzhambu
Black pepper curry — the most medicinally intended preparation in Tamil Brahmin cooking, made specifically for the monsoon season and winter months when black pepper's warming, digestive, and anti-inflammatory properties are most needed. Whole black peppercorns, cumin, and coriander seeds are dry-roasted and ground with tamarind, garlic (in Iyer preparation), and dried red chilli into a thick paste; fried in sesame oil with mustard seeds and curry leaves and thinned into a liquid with water. The pepper's heat is long and building rather than sharp; the tamarind's sourness balances the spice. Drunk diluted with warm water as a home remedy for colds; eaten over rice with ghee as an everyday meal.
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Recipe
Ingredients
|
2 tablespoons | Black Peppercorn |
|
1 tablespoon | Toor Dal |
|
1 teaspoon | Cumin , seeds |
|
1 tablespoon | Coriander Seed |
|
1 tablespoon | Sesame oil |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
10 leaves | Curry Leaf |
|
1 small | Tamarind , ball |
|
1 cup | Water |
|
1 teaspoon | Turmeric powder |
|
— | Salt , to taste |
Instructions
- 1 Dry roast the black peppercorns, toor dal, cumin seeds, and coriander seeds until aromatic. Let them cool.
- 2 Grind the roasted spices into a coarse powder and set aside.
- 3 Soak the tamarind in warm water for 10 minutes and extract the juice.
- 4 Heat sesame oil in a pan and add mustard seeds. Allow them to splutter.
- 5 Add asafoetida and curry leaves to the pan and sauté for a few seconds.
- 6 Pour in the tamarind extract and add turmeric powder and salt.
- 7 Bring the mixture to a boil and let it simmer for 5 minutes.
- 8 Add the ground spice powder to the pan and mix well.
- 9 Continue to simmer for another 10 minutes until the kuzhambu thickens.
- 10 Serve hot with steamed rice.
Tips
Adjust the quantity of black peppercorns to suit your spice preference.