Milagu Kuzambhu (pepper gravy)

    Milagu Kuzambhu (pepper gravy)

    6saves
    25min


    1 person made this

    Authentic South Indian pepper gravy. Serve over hot cooked rice.

    sowpernica New South Wales, Australia

    Ingredients
    Serves: 10 

    • 1 tsp pepper
    • 1 tsp cumin seeds
    • 2 tsp split yellow peas (tuar dal)
    • 1 tsp black lentils (urad dal)
    • 1 tsp split chickpeas (channa dal)
    • 10-15 curry leaves
    • 4-5 red chillies
    • 1 tsp corriander seeds
    • 5 tsp sesame oil
    • 2 tsp salt
    • tamarind - small lemon sized ball (seedless)
    • 1 pinch hing (asafoetida)
    • 1 1/2 cups (375ml) water
    • 1 tsp mustard seeds

    Directions
    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Toast all ingredients other than tamarind, salt and hing in 1 teaspoon of sesame oil.
    2. Allow the toasted mixture to cool.
    3. Grind the mixture with tamarind, salt and hing to fine paste with sufficient water.
    4. Dilute the paste with 1 1/2 cups of water.
    5. Heat a saucepan, heat remaining oil, add mustard seeds and allow to splutter.
    6. Add the diluted mixture and allow to boil till the oil separates out.
    7. Garnish with few curry leaves. Serve hot with rice.

    See it on my blog

    sowpernica.wordpress.com

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