Milagu kuzhambu 💚

Milagu kuzhambu, a traditional South Indian tamarind based gravy made with black pepper corns usually made without onion or garlic but I've used garlic here because why not?! This kuzhambu is an amazing remedy for cold or when you're running temperature.

The recipe :

° Soak tamarind in warm water, extract juice and keep aside.

° In a kadai, heat little oil, add urad dal, dry red chillies (long ones preferably), coriander seeds, fenugreek seeds, black pepper corns, garlic, a small ball sized tamarind and fry them on medium heat. Add a handful of curry leaves in the final stagestage, fry them once and turn off the heat. Once it cools down, transfer it to a mixer.

° Grind them into a fine paste, add water if required. Make sure not to make it watery, grind them into a thick fine paste.

° Heat the wok again, add oil and splutter mustard seeds. On spluttering, add some curry leaves and a pinch of hing (Asafoetida powder).

° Add the extracted tamarind juice, add salt as required and allow it to boil until the raw smell of tamarind disappears.

° Now, add the ground paste, stir it well and make sure there are NO lumps formed.

° Add in some jaggery and let it boil for about 10 to 15 minutes on low flame. Cover and cook.

° Once the kuzhambu is cooked, the oil is slightly separated and the consistency is thick. At this stage, remove from flame.

° Important 💢 - Serve it hot with steamed white rice with ghee or Gingelly oil (BESTEST) and combine and relish it with Sutta appalam or paruppu thogaiyal or ennai kathrikkai curry ❤❤❤❤❤

You can store it for about 2 weeks in the refrigerator 😍.

What's your favourite go to meal on a rainy day? Let me know in the comments below ❤