Milagu Kara Kuzhambu

Milagu Kara kulambu is traditional, spicy, tongue tickling and flavorful made using whole black pepper corns, coconut and spices . Milagu Kaarakozhumbu and Paruppu Thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make. You can always adjust the whole spices according to your taste and spice buds.

Preparation Time     5 Minutes

Cooking Time          15 Minutes

Cuisine                   South Indian

Recipe Category      Kuzhambhu

Servings                     4 Nos.

Ingredients:

Ginger                               1 Tablespoon (Finely chopped)

Tamarind                            Small Size ( Extract the Juice)

Salt                                   To Taste

Curry Leaves                       Handful

Crushed Peppercorns            1/2 tsp of coarsely

Jaggery Powder                    1 Tablespoon

To be blended into paste

Tomatoes                             2 Nos. (Chopped finely)

Grated Coconut                    ½ Cup

Roasted cumin                      ¼ Teaspoon

turmeric powder                   1/8 Teaspoon

Red Chili Powder                    ½ Teaspoon

Coriander powder                   1 Teaspoon

Sambhar Powder                    1 Teaspoon

Crushed Pepper Corns            ½ Teaspoon

For Tempering/ Tadka

 Gingelly oil / Till Oil                3 Tablespoon

Mustard                                 ¾ Teaspoon

Asafetida Powder                     ½ Teaspoon

Dry Red Chillies                       3 NO.

Method:

• Soak tamarind in water and take the pulp.
• Heat 1 tsp of oil in kadai. Add grated coconut and fry for a minute.Then  Add chopped tomatoes and fry for 2 minutes in a medium flame.
• Now add Red chili powder, Coriander Powder. Pepper corns  and Sambhar powder. Fry for a minute in a low flame.
• Switch off the flame and add asafetida. Let them cool down.
• Take the roasted ingredients in a blender and Grind it nicely..
• Heat oil in a pan add curry leaves and Ginger and sauté well.
• Now add the ground paste and cook well till nice aroma of pepper and dry ginger comes.
• Add tamarind pulp and enough water along with turmeric powder, Jaggery Powder and salt and cook till its thick.
• When oil floats on top, Kuzhambhu is done. 
• Heat a pan, add gingelly oil..
• Fry mustard seeds, Red Chillies , curry leaves and Asafetida
• Add this mixture to the prepared Kuzhambu..
• Garnish with remaining peppercorn powder and coriander leaves.  Serve hot with rice and any Vegetable Poriyal and Thogayal.

 Paruppu Thogayal