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
---> 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.