How to make Milagu Kuzambu/ Pepper sambar

Hi,

All of the traditional recipes that I shall be posting, descends either from my mom or my mom in law. I thank both of them for their patience to teach me. I salute them for the passion they hold to make lovely food.

Milagu Kuzambu

Making time : 20 mins

Serves : 2

Ingredients

Tamarind - A small lemon sized

Turmeric - 1 spoon

Urad Dal - 1 spoon

Peppercorns - 20 nos (add more if you want it more spicier)

Asafoetida - 2 pinches

Curry Leaves - A small cup

Grated Coconut - 2 spoons

Oil

Rice Flour - 1 spoon

Sundaikai vattral- 4/5 (called as Turkey berry) - optional

Mustard - a little for seasoning

Salt to taste

Preparation

Soak the tamarind in water & get the extract.

Take oil in a kadai, heat it a bit. Then add the peppercorns, urad dal, curry leaves & Asafoetida fry till the urad dall is golden brown.Add coconut to it & grind it into a paste.

In the tamarind extract, add turmeric & salt & boil it for 10 mins, then add the paste add bring it to boil for 5 mins. You can a smell a very nice Aroma of the curry leaves & pepper.

To make the consistency of the kozambu lil thick, mix a spoon rice flour in cold water till you see no lumps. Then add it to the kozambu. Then remove the kozambu off the heat after you have stirred it well.

Take little oil in kadai, heat it well, and add mustard & sundaikai vattral. Fry it till it turns dark brown or nearly black. Then add this on top of the Kozambu.

Tip: If you feel it is little spicy, you can add some jaggery.

Voilà.... a delicious Mulagu Kuzambu.

Combination: It should be taken with Paruppu Thugayal.

Goodness of pepper

Pepper is very good for health. It improves digestion & the pepper stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn. It is very good in curing common colds & body aches.