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Peppercorns And Cumin Gravy (Milagu Jeera Kuzhambu)

Peppercorns And Cumin Gravy (Milagu Jeera Kuzhambu) - Plattershare - Recipes, food stories and food lovers

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4.25 from 4 votes
Indian

About Peppercorns And Cumin Gravy (Milagu Jeera Kuzhambu)

A healthy kuzhambu that is very delicious and good for digestion. It is a tarditional kuzhambu made after festive season or when back to home after long travel. Gives heavenly taste when had mixing in  hot steaming rice with Paruppu Thogaiyal as side dish...._x000D_ _x000D_ _x000D_ _x000D_
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Recipe Time & More

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Served AsLunch
Recipe TasteSaltySourSpicySweetTangy
Servings 6

Ingredients
 

  • 3 cup tamarind pulp (or lemon, or tamarind from lemon size tamarind)
  • Gingelly Oil (sesame oil 4 tb spoons)
  • Mustard Seeds (fenugreeks and cumin seeds for seasoning 1 tea spoon each)
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Instructions
 

  • For Gravy Paste:_x000D_ Coriander seeds 2 tea spoons_x000D_ Thur dal 3 tea spoons_x000D_ Raw rice 2 tea spoons_x000D_ Red chillies 4 or 5_x000D_ Pepper corns 3 tea spoons_x000D_ Cumin seeds 1 tea spoon_x000D_ Hing 1/2 tea spoon_x000D_ Fresh curry leaves handful_x000D_ Fry the above ingredients in 2 tea spoons of gingelly oil except curry leaves till the stuff becomes golden brown. Add the curry leaves and hing  and stir for a minute. Grind them to paste with water and keep aside.
  • Heat the wok with remaining oil. Add the seasoning items. After the fenugreek becomes brown add the turmeric powder and pour the tamarind juice into it._x000D_ Add required salt. Allow it to boil till the raw smell goes. Now add the paste to it . Add a gooseberry size jaggery into it._x000D_ Let it to boil till the gravy thickens._x000D_ _x000D_ _x000D_ _x000D_
  • This can be refrigerated and used for a week. If your using it for only two days you can add any vegetable like drumstick, shallots or garlic to the boiling tamarind water and rest the same procedure._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_
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4.25 from 4 votes

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Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

Articles: 166

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4.25 from 4 votes

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