Chettinad Milagu Kuzhambu | Pepper Kulambu Recipe | Instant Rasam Paste
Chettinad Milagu Kuzhambu or Pepper Kulambu Recipe is a spicy curry with a blend of black peppercorns along with other spices & cooked in a tamarind based gravy.
Ingredients
To Roast & Grind:
- 1 teaspoon Oil
- 1 Tablespoon Black pepper
- 3-4 Dry Red chillies
- 1 Tablespoon Coriander seeds
- 1 Tablespoon urad Dal
- 1/2 Tablespoon Tur Dal
- 1/2 Tablespoon Chana Dal
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Fenugreek Seeds
- 1/2 teaspoon Fennel Seeds
- 4-5 Garlic pods
- Few Curry leaves
- A generous pinch of Asafoetida
- 1/4-1/2 Cup Water to grind
For Tempering & Gravy:
- 2-3 Tablespoons Sesame Oil Gingely Oil
- 1 teaspoon Mustard seeds
- 2-3 Dry Red Chillies
- 1 teaspoon Urad Dal
- Curry leaves
- A pinch of Asafoetida
- Small Lemon Size Tamarind soak in hot water
- Salt to taste
- A small piece of Jaggery
- 1 Cup Water or as desired
Instructions
Preparing Paste:
- Heat oil in a pan over medium heat and roast all the ingredients under the section "To Roast & Grind". When the lentils turn golden brown and then turn off the heat.
- Cool down and grind to a smooth paste adding water little by little.
Tempering & Gravy preparation:
- Heat another pan with oil over medium heat. Season with mustard seeds, Urad dal and dry red chillies.
- When mustards seeds begin to splutter, add curry leaves and asafoetida.
- Now, add the ground paste and sauté for a minute.
- Add the tamarind extract, salt and jaggery. Add water for desired consistency.
- Boil for 6-8 minutes over low heat with occasional stirring.
- When oil leaves around the pan, turn off the heat.
- Serve with plain rice, little gingelly oil or ghee .