Friday, December 11, 2015

Nalla Milagu Kuzhambu (Black Pepper Curry , TamilNadu Style)

Pepper Curry is a traditional  dish prepared at every household in TamilNadu. No Vegetables ...No lentils used in this recipe. Its just perfect dish during winters as main ingredient of this recipe is black pepper.
  It looks very simple and not very catchy , but its very healthy and tasty authentic dish. Serve this hot yummy curry with hot steamed rice, spoon full of ghee and sutta appalam ( papad roasted in direct flame without using oil).

Without wasting any time , let me go ahead with the recipe.

for original recipe click here 

Serves 2

1 small lemon size tamarind
1-2 tsp jaggery powder
1/2 tsp turmeric powder
6-8 curry leaves
salt to taste

for grinding:
1 tsp cooking oil/sesame oil
1.5 tsp  black pepper
1-2 dry red chilly
1 tsp urad dal 
1/2 tsp cumin seeds
8-10 curry leaves

for seasoning:
1-2 tsp sesame oil
1 tsp mustard seeds
1 tsp urad dal 
pinch of asafoetida

How To Prepare?
  • Roast all the ingredients mentioned under "for grinding" using tsp of oil.Once it cools down grind everything into a fine paste along with little water.Keep the ground paste aside.

  • Soak tamarind in hot water for 30 minutes. Extract the juice out of it and keep it aside.
  • In a big kadai/ pan,heat sesame oil.Add in mustard seeds and urad dal. After mustard seed pops out,add in asafoetida. After frying for 1-2 secs, add tamarind extract (Approximately you will have 2 to 21/2 cups of tamarind extract), turmeric powder, jaggery powder and curry leaves to it. Bring it to a boil. Let it boil till raw smell of tamarind goes off.Now add in ground spice paste and salt.Keep the flame in low and cook until it thickens little bit. It takes around 15-20 minutes.

  • Serve hot with steamed rice,papad and spoonful of ghee.

  • You can store this in a fridge for 4-5 days.
  • You can saute chopped baby onions (8-10 in number) in little oil and add it to this curry along with little water. Bring the curry to Boil. Cook for 5-6 minutes keeping the flame in low. 

Thanks for going through my recipe , your feed back is always welcome :-)
Kindly share it with your friends and family if you like the recipe ...

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