Milagu Kuzhambu/Pepper Kuzhambu

                                                      Milagu Kuzhambu or Pepper Kuzhambu is a traditional,spicy and tangy kuzhambu which has lot of medicinal values because it is made with lot of black pepper and cumin seeds.It is made mostly on rainy days becuase it can help treat your cold or prevent you from getting a cold.It can be Prepared a little thick and can be stored outside for 2 days and  in the fridge for 10-15days.
                                When i think of this kuzhambu this incident comes to my mind. Once when we went to Banglore we made a sudden visit to one of our relatives house.They wanted us to have dinner and then only leave and that aunty pulled out a bottle which had this pepper kuzhambu in a thick form,she heated up some water and mixed with this paste and made a delicious kuzhambu in just few seconds.She also made a simple mixed vegetable salad and roasted pappad to go with it.We after eating all our meals outside(in restaurants) were really craving for some simple home cooked food and it was so delicious  especially in the Banglore climate eventhough our relatives felt the food was too simple for guests we really enjoyed the Kuzhambu with some hot rice and ghee!!!!

You will Need

• One tsp Black Pepper
• 4-6 nos Red Chillies
• One tsp Urad Dal
• One tsp Channa Dal
• Half tsp Cumin seeds
• One and half tsp Coriander Seeds
• A generous pinch of Asafoetida
• A gooseberry size Tamarind
• 7-8 Tsp Gingelly Oil
• 2 sprigs of Curry Leaves
• Salt to taste

How to

1.Soak the tamarind in hot water and extract pulp three times and keep it aside.

2.Heat one tsp of gingelly oil and roast pepper,urad dal,channa dal,coriander,cumin seeds and red chillies till light brown.

3.Add curry leaves give it a toss and switch off the stove and allow it to cool. 

 4.Pour the roasted ingredients in a mixer jar and powder it fine or add water and grind to a smooth paste.

5.Heat rest of gingelly oil and crackle mustard seeds,add urad dal and fry till golden brown add curry leaves and asafoetida.

  6.Pour the tamarind extract and allow it to boil.

 7.Add salt and the ground powder or paste and boil and let it thicken.

 8.You can switch off once you get the desired consistency.

Enjoy the kuzhambu with some hot rice,ghee and some paruppy thogayal to go with it.

Notes

• This Kuzhambu is given to lactating mothers and after delivery because of its medicinal values.That is called Pathiya samayal so i will include all the dishes under this label.
• You can reduce the red chillies and increase the amount of Pepper because it is more healthy.
• while preparing for lactating mothers you can add some garlic and otherwise also you can add some vegetables like drumstick,small tender brinjals or small peeled onions.
• You can add a little jaggery to balance the spice it is optional.
• Adjust the spice level and consistency level according to your choice.
• You can even grind the tamarind with other ingredients when you want to make the kuzhambu fast and thick.