Monday, June 2, 2008

Milagu Kuzhambu (Black Pepper Gravy)


The difference between a Kuzhambu and Sambhar are
Kuzhambu may not have any cooked lentils (rarely they do)
but Sambhar is always prepared with Cooked toor Dal.

This Kuzhambu stays fresh up to a week if left outside, or in the fridge up to a month! just like the pulikaichal or the Tamarind Rice mix.

Here is what you need to make 2 cups of this delicious Kuzhambu.
Urad Dal - 2 Teaspoons
Black Pepper - 2 Teaspoons
Red Chillies - 6 Teaspoons
Channa Dal - 2 Teaspoons
Cumin - 1 Teaspoon
Cilantro Seeds - 4 Teaspoons
+
Oil - 4 Teaspoons
+
Tamarind - 2 Grape Tomatoes size
Curry Leaves - 1 Strand
Asafoetida - 1 Teaspoon
Mustard - 1/2 Teaspoon
+
Water - 3 and 1/2Cups
Method
---> In a small pan, pour 2 Teaspoons oil, and roast the first 6 ingredients, until they get a light red tinge, and the black pepper starts to sputter.
--->Pour all the stuff in a plate to cool, and add 1 and 1/2 of the curry leaves and the asafoetida to the pan and roast lightly.
--->Grind all the ingredients, along with the curry leaves and Asafoetida, and the Tamarind, along with 1/2 cup water and grind to smooth paste and keep aside.
--->In the same pan, add the rest of the oi, and add the mustard seeds,once they sputter, add the rest of the curry leaves and mix the paste and add the rest of water, and let boil, until the Gravy becomes 2 and 1/2 cups.

You can have this with hot rice. The perfect combination for this is Paruppu Thuvayal.
My grandma used to pack this rice with us for train trips.

8 comments:

Lavi said...

Flavour Filled kuzhambhu..mmm..

i have explained to many the difference b/w sambhar and kuzhambhu..

ranji said...

very different dish....looks good

Anonymous said...

Thanks for reminding abt. this kuzhambu... I've been thinking of dishes to make for my husband before I leave for India for vacation. This with thogayal --- yum, heaven !!!!

Usha

Anonymous said...

forgot to ask.... don't you add a little vellam for all Puli kuzhambu ??

Usha

Vandana said...

In our Thanjavur Tamil Iyer Cuisine, we generally do not add much jaggery to the Kuzhambu.

Vandana said...

Thanks Lavi, Ranji and Usha for you wonderful words!

remya said...

wow!!!! love this kuzhambu... tasted it once in my neighbour's house...

jujubs said...

Wow! love your blog.Milagu kuzhambu looks absolutely DELISH!!!
jujubs