Various regions across India boast a myriad of dishes tailored to their distinct climates during winter. With an array of fresh produce and winter-friendly spices, each area showcases its culinary specialities. Bengal indulges in date palm jaggery treats, the Northeast revels in diverse soup recipes, and Tamil Nadu takes pride in the unique delight of Milagu Kuzhambu.
Milagu Kuzhambu, also known as Pepper Kuzhambu, stands out as a nutritious dish, adaptable to both garlic and non-garlic variations. With its inherent warmth and immune-boosting properties attributed to pepper, this recipe serves as a comforting winter dish. Now, let’s explore a simple and quick method to prepare this soul-soothing delicacy.
Ingredients:
– 40 grams Tamarind
– 50 grams Garlic
– 1 tbsp Turmeric powder
– Curry leaves
– Salt as needed
Grinding:
– 3 tsp Black pepper
– 3 tsp Coriander seeds
– 2 tsp Tur Dal
– 1 tsp Raw Rice
– 2 cloves Garlic
– 4-5 Red Chillies
– 2 tbsp Sesame oil
Seasoning:
– 4 tbsp Oil (preferably nallennai)
– 1 tsp Asafoetida powder
– 1 tsp Mustard seeds
– 1/2 tsp Fenugreek seeds
– 2-3 Red Chilli
– Curry leaves
Steps to prepare it:
– Sauté the ingredients listed under ‘Grinding’ in 2 tsp of sesame seed oil and then switch off the heat.
– Add a bunch of curry leaves and sauté on medium heat, avoiding excessive heat to prevent leaf burning.
– After the ingredients cool, grind them into a smooth paste and set it aside.
– Soak the tamarind in warm water, extract thick tamarind juice, and discard the pulp.
– Heat 4 tbsp of oil in a deep pan for the next steps.
– Add mustard seeds; when they splutter, incorporate fenugreek seeds, asafoetida powder, red chillies, peeled garlic, and curry leaves. Sauté for a couple of minutes.
– Introduce the tamarind extract, salt, a teaspoon of turmeric powder, and the ground paste. Boil until bubbles emerge.
– Reduce the heat to medium or low and simmer until the kuzhambu thickens.
– Remove from heat when the kuzhambu begins to release oil. Your healthy and delectable Milagu Kuzhambu is ready! Serve it with steamed rice and savour the flavours. It can be stored in the fridge for up to a week.
