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Aug 5, 2013

Milagu Kuzhambu / Pepper Sambar

Though I make special dishes for monsoon, I am unable to post them all as many a times I just hurry up with my lunch and then get into the after lunch sleepy smiley photo: :Bamboo: sleepy-smiley.gif blissful state   smile smiley photo: smiley smile.jpg

Today made this preparation again exclusively to share with you, controlling my drooling smiley photo: Drooling Smiley droolingsmiley.gifdrooling mouth ofcourse!  Milagu Kuzhambu / Pepper Sambar.

Milagu Kuzhambu

This is good to be prepared during the winter and monsoon, specially made after the wedding day in marriages called 'kattu choru' - rice parcelled & taken  home by the family of the bride as well as the groom as a tradition - a nice recipe to settle the stomach after a nice feast! Or can be prepared when one wish to have, like how I do smile smiley photo: Smiley Smile smileysmile.gif

A good accompaniment with hot cooked white rice. It can also be taken as a side dish with Dosa, Chapathi too. 

Ingredients :-

  1. Pepper - 1 tsp
  2. Black Gram - 1 tsp (urad/ulundu)
  3. Split Red Gram - 1 tsp (tuvar/arhar)
  4. Curry Leaves - 8 Nos.
  5. Tamarind - 1 small lemon size
  6. Jaggery - 1 tsp
  7. Salt to taste
  8. Asafoetida powder - less than 1/4 tsp
  9. Turmeric powder - 1/4 tsp
  10. Water - 3  cups
  11. Gingely Oil - 2 tbsp
  12. Mustard seeds - 3/4 tsp
  13. Rice flour - 1 tsp

Procedure :-

  • Soak Tamarind in hot water for 10 minutes. 
  •  For Roasting masala :- 

  • Heat a wok, add little Gingely oil, add the peppercorn, curry leaves and Dried Red Chillies, roast them. Transfer to a plate. Now add the black gram (urad) , split red gram (tuvar), fry till they turn golden brown. Add it to the fried pepper mix, allow to cool. Then grind it to a nice powder. This can be kept as a dry powder, or you can add little water and make a paste.

  • Extract tamarind water from it twice using 2 cups water.
  • Heat a wok, add 2 tbsp gingely oil.Throw in some mustard seeds. Once they complete spluttering, add tamarind water.
  • Add turmeric powder, asafoetida powder, Jaggery and Salt. Bring to boil
  • Now simmer the flame, add the ground masala powder or paste, mix well.
  • Dissolve 1 spoon of rice flour in little water and add it to the boiling gravy to thicken it.
  • In slow flame cook this mixture for 5 minutes stirring in between.switch off the flame.
  • Check & adjust the seasoning at this stage.
  •  Yummy & spicy pepper sambar / milagu kuzhambu  is ready to be had with hot rice or as an accompaniment to tiffin item like dosa / upma or with chapathis.


வை.கோபாலகிருஷ்ணன் said...

ஆஹா, மிளகுக்குழம்பு எனக்கு மிகவும் பிடித்த ஐட்டம் ஆச்சே.

பிரஸவித்த பெண்களுக்கு, நிறைய் பூண்டு போட்டு, நிறைய நெய்யுடன் சூடாக மிளகு குழம்பு சாதம் சாப்பிடச்சொல்லுவார்கள்.

உடம்பு வாயு கொள்ளாமல் இருக்கும் என்பார்கள்.

ஆனால் எனக்கு இப்போது, உங்கள் படங்களையும் பதிவினையும் பார்த்ததும், மஸக்கைக்காரி போல் “மிளகு குழம்பு” உடனே சாப்பிடணும் போல நாக்கு நமநமங்குது, மீரா.

பகிர்வுக்கு நன்றிகள்.

Rajesh K said...

Not sure if I have had this, but it looks quite interesting. I am sure it tastes good as well. Does this taste closer to 'vattha kozhambu' than normal sambar?

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