Tamil Nadu

Milagu kuzhambu

Name: Milagu kuzhambu
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil Brahmin
Ingredients: a large lemon sized ball tamarind; 1 tbsp black pepper; 2 tsp urad dal (split black gram); 2 tsp toor dal (split pigeon peas); 1 tbsp coriander seeds; 2 dried red chilli; 1 tsp cumin seeds; a big handful curry leaves; 2 tbsp sesame oil; 1/2 tsp mustard seeds; a pinch asafoetida; 1 tsp jaggery; 2 cups water; Salt, to taste

Black pepper in a thick tamarind gravy. Tamil grandmother medicine that happens to taste great.

30 minTime

2 gProtein each

hotSpice

Pepper's own gravy2 chapters · 1 min read

Make it your way

Grandma's wayFreshly roasted pepper, curry leaves and gingelly oil.

The original

132kcalsame

2 gproteinsame

3 gfibresame

30minutessame

Milagu kuzhambu as Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Tamarinda large lemon sized ball

Black pepper1 tbsp

Urad dal (split black gram)2 tsp

Toor dal (split pigeon peas)2 tsp

Coriander seeds1 tbsp

Dried red chilli2

Cumin seeds1 tsp

Curry leavesa big handful

Sesame oil2 tbsp

Mustard seeds½ tsp

Asafoetidaa pinch

Jaggery1 tsp

Water2 cups

Saltto taste

Method

4 steps

1Soak tamarind in hot water and extract 2 cups of thin juice.
2Roast pepper, urad dal, toor dal, coriander, chillies and cumin in a little oil, then the curry leaves until crisp. Grind to a paste.
3Heat sesame oil, splutter mustard and asafoetida, add tamarind juice, salt and jaggery and boil until the raw smell goes.
4Stir in the ground paste and simmer until thick and glossy.

Serve it like this

Serve a small ladle over hot rice with ghee, beside a paruppu usili or appalam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Milagu kuzhambu

Black pepper in a thick tamarind gravy. Tamil grandmother medicine that happens to taste great.

30 minTime

2 gProtein each

hotSpice

Pepper's own gravy2 chapters · 1 min read

Make it your way

Grandma's wayFreshly roasted pepper, curry leaves and gingelly oil.

The original

132kcalsame

2 gproteinsame

3 gfibresame

30minutessame

Milagu kuzhambu as Tamil homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Tamarinda large lemon sized ball

Black pepper1 tbsp

Urad dal (split black gram)2 tsp

Toor dal (split pigeon peas)2 tsp

Coriander seeds1 tbsp

Dried red chilli2

Cumin seeds1 tsp

Curry leavesa big handful

Sesame oil2 tbsp

Mustard seeds½ tsp

Asafoetidaa pinch

Jaggery1 tsp

Water2 cups

Saltto taste

Method

4 steps

1Soak tamarind in hot water and extract 2 cups of thin juice.
2Roast pepper, urad dal, toor dal, coriander, chillies and cumin in a little oil, then the curry leaves until crisp. Grind to a paste.
3Heat sesame oil, splutter mustard and asafoetida, add tamarind juice, salt and jaggery and boil until the raw smell goes.
4Stir in the ground paste and simmer until thick and glossy.

Serve it like this

Serve a small ladle over hot rice with ghee, beside a paruppu usili or appalam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Milagu kuzhambu

Make it your way

Ingredients

Method

Milagu kuzhambu

Make it your way

Ingredients

Method

Make it a meal