Milagu Kuzhambu / Pepper Sambar

Milagu Kuzhambu / Pepper Sambar or Pepper Gravy.

As the Name Suggest it is ofcourse a spicy dish that is also Tangy with a tinge of sweet & salt as well thus making it an Yummilicious dish that will make you crave for more.

This is a traditional recipe which is also given in "Kattu Chadham" - (for Food Parcels) given to the Bride & Groom's family and their relatives when they travel back to their place after the marriage Ceremonies are over.  They Food is put on a banana leaf and parcelled nicely so that it lasts during the travel!

In Olden days, the transport facilities were very minimal or almost none when people walk or travel in a Bullock Cart or by Train driven by Coal Engine / Steam Engine. It takes time for them to reach their place.

Hungry Stomachs eagerly look into the bag of food parcels.... Opening the food parcel itself is a nice experience. A Foodie always opens it with his / her mouth watering.... the yummy food on the green banana leaf.... what a bliss!

So, 'Kattu Chadham' i.e. food parcels are given to them to eat on the way till they reach their destination. This Milagu Kuzhambu is also made and packed with the food parcel.

If it has to be used for long journeys, then More Oil is used and the gravy is boiled till it is reduced to a thick paste. 

The Recipe video is now available in Youtube Channel : Mira's Akshaya Patram. Added below :-

Milagu Kuzhambu

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

Ingredients :-

1. Black Peppercorns - 1 tsp
2. Red Chillies - 2 Nos. (or as preferred)
3. Black Gram - 1 tsp (urad/ulundu)
4. Split Red Gram - 1 tsp (tuvar/arhar)
5. Curry Leaves - 8 Nos.
6. Tamarind - 1 small lemon size
7. Jaggery - 1 tbsp
8. Salt to taste
9. Asafoetida powder -1/4 tsp
10. Turmeric powder - 1/4 tsp
11. Sesame Oil - 3 tbsp + 1tsp for roasting
12. Mustard seeds - 1 tsp
13. Rice flour - 1 tbsp (Added at the end for thickening)

Procedure :-

• Cook Tamarind till it is soft. Once it is cooled, Adding 2 cups of water, extract tamarind water from it. 

•  For Roasting masala :- 

• Heat a wok, add 1tsp of Sesame oil. When it is hot, add Urad and Tuvar dal and fry till they start changing color. Add the dried Red Chillies, Curry Leaves and the Black peppercorn and fry till the dals turn golden in color. Transfer to a plate and allow it to cool.

• Once the roasted items cools down, grind it to a nice paste adding little water. Mix this paste to the Tamarind Extract.

• Heat a wok, add 3 tbsp Sesame oil. Add the Mustard Seeds. Once they complete spluttering, add the Tamarind Extract + Paste mix.

• Add turmeric powder, asafoetida powder, Jaggery and Salt. Bring to boil

• Dissolve 1 tbsp of rice flour in little water and add it to the boiling gravy by stirring it simultaneously to avoid lumps formation.

• In slow flame cook this mixture for 10 minutes stirring in between. Then switch off the flame.

•  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.