This is a one good post i wanted to share and luckily it happened to be Nalini of Nalini'sCooking sis birthday.I took this recipe from her kitchen diary,who is a wonderful cook,food stylist,and one great thing about her is ,she is the co-ordinator/founder of Tamiliar Samyal Tuesday,which is a event created to post tamil style recipes,so bringing back the forgotten recipes from TamilNadu,what a great job na.I felt extremely happy to recreate one of her tamil style recipes.Milagu Kuzhambu is a very authentic recipe from tamilnadu,i have heard that authentic tamil cuisine does not have red chillies included in their cooking,but later after the entry of chillies to India,they replaced the very authentic ingredient Pepper.In fact pepper has lot of medicinal values ,they are used to stimulate hunger,helps in digestion and they can even treat the cold related symptoms.Even at my home we use this pepper powder along with turmeric powder,mixed to hot milk and make it a hot drink,esp when you have the early symptoms of getting throat infections or cold.Try this if you get any of these symptoms,you will get relieved in minutes.And most important about pepper is, it does not harm your stomach unlike the chillies do.
I would like to thank Nalini sister for posting this recipe in her website,and one additional information is this gravy does not have onion or garlic or coconut included.May be if you wish you can garlic ,its purely optional. At my home everybody loved this gravy and i loved that pepper's spicy touch,Thank you sis again and I wish you a wonderful birthday and my best wishes for all your future endeavors.Keep rocking TST.
Recipe Source- Nalini'sCooking
(I have adjusted the measurements of Pepper and Jeera according to my spice requirement.)
Jeera - 1.5 tsp
Channa dall- 1.5 tsp
Red Chillies - 3 (Medium size)
Tamarind - half a small lemon size
Turmeric powder - 1/2 tsp
Asafoetedia - a pinch
Salt - as required
Water - as required
Gingely Oil -as required
Mustard Seeds - few
Curry Leaves - few
- In a pan dry roast pepper ,jeera,red chillies,curry leaves(optional) and keep aside.Again to the same pan drizzle some oil and roast the channa dall,Since channa dall may not get properly roasted using dry roast i did this method of roasting.Let them cool,meanwhile soak the tamarind in water and extract tamarind juice and keep ready.
- Once the roasted ingredients are cool,grind them in your mixer to a fine powder.In a small bowl add the tamarind extract to that mix the ground powder,turmeric powder and salt.
- In a pan add gingelly oil and temper with mustard seeds and add curry leaves and finally add a pinch of asafoetedia and immediately pour the pepper mix and add 1 cup of water extra.Let them simmer until you get a gravy consistency.Switch off the flame once done.
- Serve with hot rice.