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.
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
Gingely oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - few
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. Let this boil for some 10 to 15 minutes until the gravy has become in thicker consistency.
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.