Name: Milagu Kuzhambu/Pepper Gravy recipe by Priya Alagappan at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Black Pepper Corns - 25 gm; Urad Dhal whole - 25 gm; Red Chillies - 3; Tamarind Extract - As required; Salt to taste; Curry leaves - few; Gingelly Oil - 4 Tsp; Hing - a pinch

ABOUT Milagu Kuzhambu/Pepper Gravy RECIPE

Black pepper is also called as King of Spices. It is an important spice used throughout the world. We can see peppercorns in most of the Indian food recipes. During winter season/in rainy days we can prepare Milagu Kuzhambu which goes well with hot white rice and appalam. It contains lots of health benefits. In Ayurvedic, peppercorns are used as tonic for cold and cough.

Ingredients Serving: 4

Black Pepper Corns - 25 gm
Urad Dhal whole - 25 gm
Red Chillies - 3
Tamarind Extract - As required
Salt to taste
Curry leaves - few
Gingelly Oil - 4 Tsp
Hing - a pinch

Instructions

Dry roast black pepper ,urad dhal,and red chillies until the urad dhal becomes light brown colour.
Put the mixture in blender and grind into a smooth powder.
Heat gingelly oil in a pan add mustard seeds, when it splutters add curry leaves and a pinch of hing. Add the grounded powder, tamarind extract, salt and bring to boil.
When it starts boiling, reduce the stove into medium flame and keep stirring.
At one stage, the gravy become thickens and the oil will get seperated. Switch off the stove and the Kuzhambu is ready.
Transfer the Milagu Kuzhambu into a bowl and serve hot with white rice, keerai, appalam.

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