Monday, January 8, 2018

Tam Brahm Style Milagu Kuzhambu | Traditional Pepper Kuzhambu Recipe | Gluten Free and Vegan Recipe


Tam Brahm Recipes

Hi Supermoms,

January is the coldest month here in Delhi and we have all been down with seasonal cold and cough. One dish that I always make during this time of the year is the 'Milagu Kuzhambu' ( Pepper Curry) , that is so soothing for the aching throat and also improves the appetite. This is a family recipe handed down to me by my Mother In Law, Prema . This is a very popular kuzhambu recipe and is also so easy to make.

The best part of making it is that it keeps good for upto a week . Milagu Kuzhambu is a thick curry made by roasting spices like the peppercorns, cumin seeds and dry red chillies. They are cooked over a low flame for upto an hour in tamarind juice and the thickened kuzhambu is then stored in an air tight container. 

You can serve this as a first course in the Tam Brahm meals along with plain paruppu /dal. Fried or roasted appalam/papad is a perfect accompaniment to this kuzhambu. 

Milagu Kuzhambu

Recipe Courtesy: Mrs. Prema 

Tam Brahm Style Milagu Kuzhambu :

Preparation time : 10 minutes
Cooking time : 50 minutes - 1 hour 
Serves : 10 
1 cup = 250 ml cup 

Ingredients :

Indian Lemon size Tamarind ( soak in 1 cup warm water) 
1/4 teaspoon turmeric powder
1/2 teaspoon jaggery ( optional, I did not add)
rock salt ( to taste)

To roast and grind :

1 teaspoon oil ( I use sesame oil)
1/4 teaspoon fenugreek /methi seeds
1 tablespoon peppercorns 
2 tablespoon coriander seeds 
1 teaspoon cumin seeds/jeera
1 teaspoon bengal gram/channa dal 
5-6 dry red chillies ( I used salem gundu milagai) 
10-15 curry leaves ( washed and pat dried) 

To temper :

1/4 cup sesame oil 
1 teaspoon mustard seeds
1 sprig curry leaves
pinch of asafoetida 

Method:

1. Soak tamarind in warm water and extract juice. 
2. Add 3 more cups of water to the tamarind juice and set it aside. 
3. Roast all the ingredients given under 'to roast and grind' separately and grind to a coarse paste using 1/4 cup of extracted tamarind water .

4. Heat a heavy bottom vessel or a kadai( small wok) with oil and temper with the ingredients given for the same. 
5. Now, add the tamarind water .
6. Add turmeric powder and salt.

7. Now add the ground paste and let the mixture cook in low flame for 40-45 minutes or till the time the entire mixture thickens and reduces to less than half the original quantity . 
Chef tips : Diluting the tamarind paste is an important step. Also, the milagu kuzhambu will taste most authentic only when it simmers for a longer time. The oil will separate on the sides of the pan. If you are using thick tamarind paste, you can use 1 teaspoon of the paste , dilute and follow the above recipe. 
8. Once the kuzhambu thickens and the oil separates , switch off.
9. Once the kuzhambu cools down, you can store it in a clean bottle or an air tight container. 

Traditional Tam Brahm Style  Milagu Kuzhambu is now ready to be served. 

Tam Brahm Style Milagu Kuzhambu

Happy Cooking !

With love,

Masterchefmom









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