Pepper Kuzhambu is a very tasty dish which goes well with hot steamed rice. Since we are adding garlic, curry leaves and whole black pepper, it has lot of health benefits also.Today we will learn how to prepare milagu kulambu following this easy recipe.
Fry the above ingredients mentioned under 'for grinding' in a tsp of sesame seed oil and grind it to a smooth paste along with a handful of curry leaves. Keep it aside.
Peel garlic and keep it aside.
Soak tamarind in warm water and extract thick tamarind juice. Discard the pulp.
Heat 3 tbsp of gingelly oil/ sesame seed oil in a kadai, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chilli, peeled garlic, curry leaves and saute for a few minutes.
Add the tamarind extract, salt needed, a pinch of turmeric powder and the ground paste and bring it to boil.
When it boils, reduce the heat to medium and cook until the kuzhambu thickens and leaves oil. Serve with hot steamed rice and a vegetable curry.
Note- This pepper kulambu can be refrigerated for a week.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!