Milagu Kuzhambu | Pepper kulambu is a healthy and stomach-comforting kulambu dish. Black pepper is more stomach-friendly than red chilli, which also treats many kinds of stomach-related issues like ulcers, digestive issues and stomachaches. Milagu Kuzhambu is a delicious, nutritious food that is perfect for new mothers and patients.
Ingredients
- 1/2 Cup Rice Washed Water (Arisi Mandi)
- 1/4 Cup Shallot / Small Onion
- 10-15 Garlic Cloves
- Few Curry leaves
- 1/4 tsp Turmeric Powder
- Amla Size Lemon
- 1/4 tsp Mustard Seeds
- 1/4 tsp Asafetida powder
- 1/2 tsp Fenugreek Seeds
- 1 Red Chilli
- Sesame oil
- Salt
To Roast & Grind
- 1-2 tbsp Black Pepper
- 2 tbsp Coriander Seeds
- 1/4 tsp Cumin Seeds
- 1 tsp Toor Dal
- 2 Shallot / Small Onion
- 2 Garlic Cloves
Directions
- Soak Tamarind in water to extract pulp.
- Dry roast black pepper, coriander seeds, toor dal, cumin seeds separately, then finally add garlic and onion and just give a stir.
- Let them cool, grind them well.
- Heat sesame oil in a heavy bottom pan, add mustard and wait till they splutter.
- Then add fenugreek seeds, red chilli, asafetida and let them sizzle in medium flame.
- Add curry leaves, Shallot, Garlic and saute till it gets translucent.
- Now add tamarind extract, salt, turmeric powder and the ground paste with required water and let it boil.
- Reduce the flames and let it boil for a few more minutes.
- Once the raw smell disappears add rice washed water and let it boil for one or two minutes till it gets a little thicken.
- Switch off the stove.
- Milagu Kulambu is Ready.
- Serve hot for lunch with rice.
Milagu Kuzhambu | Pepper Kulambu Recipe
Milagu Kuzhambu | Pepper kulambu is a healthy and stomach-comforting kulambu dish.
⏲️ Prep Time
10 mins
⏲️ Cook Time
15 mins
🍴 Serves
4
🍲 Meal
Side Dish
Ingredients
- 1/2 Cup Rice Washed Water (Arisi Mandi)
- 1/4 Cup Shallot / Small Onion
- 10-15 Garlic Cloves
- Few Curry leaves
- 1/4 tsp Turmeric Powder
- Amla Size Lemon
- 1/4 tsp Mustard Seeds
- 1/4 tsp Asafetida powder
- 1/2 tsp Fenugreek Seeds
- 1 Red Chilli
- Sesame oil
- Salt
To Roast & Grind
- 1-2 tbsp Black Pepper
- 2 tbsp Coriander Seeds
- 1/4 tsp Cumin Seeds
- 1 tsp Toor Dal
- 2 Shallot / Small Onion
- 2 Garlic Cloves
Directions
- Soak Tamarind in water to extract pulp.
- Dry roast black pepper, coriander seeds, toor dal, cumin seeds separately, then finally add garlic and onion and just give a stir.
- Let them cool, grind them well.
- Heat sesame oil in a heavy bottom pan, add mustard and wait till they splutter.
- Then add fenugreek seeds, red chilli, asafetida and let them sizzle in medium flame.
- Add curry leaves, Shallot, Garlic and saute till it gets translucent.
- Now add tamarind extract, salt, turmeric powder and the ground paste with required water and let it boil.
- Reduce the flames and let it boil for a few more minutes.
- Once the raw smell disappears add rice washed water and let it boil for one or two minutes till it gets a little thicken.
- Switch off the stove.
- Milagu Kulambu is Ready.
- Serve hot for lunch with rice.