Milagu Kozhambu (Pepper gravy)

My mother is a specialist is making storable, and ready to eat South Indian specialties. This is very good example of this. Back home Milagu Kozhambu is considered a simple but medicinal recipe. Amma usually makes the powder form of this Kozhambu, that would only need water and salt before eating.

Here is the recipe.

Ingredients for dry powder -
* 1 1/2 Tbsp Milagu (whole Pepper)
* Malli vedai (Coriander seeds) - 2 tbsp
* Kadala Paruppu (channa dal) - 1 tbsp
* Ullatam Paruppu (urad dal) - 1/2 tsp
* Jeeragam (Cumin seeds) - 1 tsp
* Mendayam (Fenugreek seeds)(methi seeds) - 1/2 tsp

Preparation -
* Dry roast all the ingredients
* Powder the roasted ingredients into a smooth powder
* store powder in an air tight container.

When you are ready to make the Kozhambu follow this preparation -

Ingredients -
* Mustard seeds - 1Tsp
* Tamarind paste - 2 tbsp
* Turmeric powder - 1/2 tsp
* salt to taste
* Perungayam powder(Asafoetida powder/ Hing) - a pinch
* oil - 2 tsp
* Vellam (Jaggery) - 2 tsp (optional)
* curry leaves - 10 leaves

Preparation -

* Add oil to a warming (on the stove) pan. Crackle mustard seeds.
* Add the prepared milagu powder and turmeric to the pan.
* Add tamarind paste, and some water ( about 2 cups)
* Boil this until 2 cups of water reduce to 1 cup, and the concoction is quite thick.
* Add curry leaves and perungayam.
* Add salt and remove from stove.
* Your Milagu Kozhambu is ready to serve.
* Serve with rice and not a non-spicy side dish.

Note-
* You can add vellam to the above preparation, if you like the sweetness.
* I usually store the powdered form for over 6 months in the refrigerator.
* In wet-Kozhambu form this stay fresh upto a week under refrigeration.

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