Milagu Kuzhambu is the most easiest and simplest kuzhambu variety which is more suitable for rainy or winter season. The fresh flavors of curry leaves and pepper along with tangy flavor makes the kuzhambu tasty . This kuzhambu is served along with steamed rice on topping with ghee.
Preparation Time:15 mints|Cooking Time:15mints|serves:3-4
Sesame oil - 3 tbspn
Mustard Seeds - 1 tspn
Urad dal - 1 tspn
Curry leaves - few
Salt - 1 tspn
Turmeric - 1 tspn
Water - as required
Roast and Grind :
Sesame oil - 1 tbspn
Whole Black Pepper - 1 tbspn
Urad dal - 1.5 tbspn
Red Chili - 1
Curry leaves - handful
1. Roast whole pepper,urad dal,curry leaves,red chili with a tbspn of sesame oil until it turns golden. Then add it to the blender and grind it to a fine paste.
2. In a kadai heat 3 tbspn of sesame oil then add the mustard seeds,urad dal,curry leaves. Allow it to pop.Then add the grinded paste and mix well.
3. Add the required salt and turmeric.Mix well and allow it to cook. If its gets too thick add required water and adjust the consistency. Once oil separates turn off the flame.
Milagu Kuzhambu is ready to serve.
Adjust the consistency according to your taste. It should not be too thick or thin. Once cool down it thickens slightly.
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