As I have written earlier, I prepare
pathiya samaiyal once in fortnight. My family
is a great fan of black pepper, be it prepared as rasam, kuzhambu or added in
gravies, we like it a lot. Black pepper produces
a good aroma and flavor when roasted and ground are at proper stage. The
flavor imparted from freshly ground peppercorn stimulates the salivary glands and
increases appetite and aid in food digestion.
Moving to the recipe quickly, the recipe narrated
below is an authentic way of preparing Milagu kuzhambu at Iyengar homes. This
is a no onion and no garlic recipe yet tastes flavorful. The hotness and flavor produced by
roasted peppercorn gives an unique taste to the dish. Try this at home once and I bet you get
addicted to this :-). The preparation
is very simple that it can be made in jiffy in just 10 minutes and it tastes
delicious with more settling time.
Ingredient:
Urad dhal - 2 tsp
Tamarind (Soaked in warm water) - gooseberry size/can
be replaced with tamarind sauce
Turmeric powder - 1/2 tsp
Salt - To taste
To roast and grind:
Black Peppercorn - 5 tsp
Red chillies - 3
Asafoetida - a small piece
Curry leaves - few
Jeera - 1 tsp
To temper:
Gingely oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Preparation:
1. Soak
tamarind in hot water and extract the juice from it.
2. Roast and grind the ingredients in little oil.
3. In a pan, add gingely oil and throw in the
tempering agents. On the mustard seeds
splutter, add in curry leaves and pour in the extracted tamarind juice.
4. Add
turmeric powder, salt, and the ground mixture.
.
5.
6. Mix with rice
and you get a wonderful feel upon taking the first bite :-).
7. We had a wonderful combination of meal today, Milagu kuzhambu, poondu rasam, murangai keerai poriyal, chow chow and carrot poriyal, cucumber salad, home made nellikai oorughai, and thalicha moor.
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