Milagu Kuzhambu(black pepper)

Nothing can beat a warm bowl of Milagu Kuzhambu on a cold rainy day. Sambar and Kuzhambu are typical Tamil foods. Some of them can be medicinal too. Growing up in India, my mom used to make this awesome kuzhambu during rainy seasons. It is called milagu (black pepper) kuzhambu (gravy). It goes well with plain rice or curd rice. It is concentrated and stays fresh for a few days. Typical milagu kuzhambu is plain. But, one can add vegetables like raw mango, drumstick or pearl onion to it. I prefer to make it without any vegetables. 

Ingredients:

2 Tablespoons sesame oil
Lemon size tamarind or 2 Tablespoon tamarind pulp 
2 teaspoons Coriander seeds
1 teaspoons Toor dal
1 teaspoons Channa dal
1/2 teaspoon Cumin seeds
1/4 teaspoon Fenugreek seeds
4 dried Red chili
2 teaspoons Black peppercorn
10 fresh curry leaves
1/2 teaspoon Asafoetida
salt to taste
mustard seeds and urad dal for seasoning

Method:

1. Roast coriander,cumin, fenugreek seeds, red chili, toor dal, channa dal, urad dal, black pepper and curry leaves in 1/2 teaspoon oil. Allow it to cool. 

                                                              

2. Powder the roasted spices in a blender. 

                                                               

3. Dilute tamarind extract with 2 cups of water. Mix the powdered spice to the tamarind water.

                                                 

4. Heat sesame oil in a 3 quart saucepan. Season the mustard seeds and urad dal. Gently pour in the mixture. Stir, and cover the saucepan. Cook for 20 minutes, till the kuzhambu thickens. Check for salt. 

                                

5.Serve over white rice.