Friday, January 16, 2015

Milagu-Kariveppilai Kuzhambu (Pepper-Curry Leaves Curry)

During our July 4th Weekend and Catching Up With Friends episode, Gomathi had brought this thick, delicious kuzhambu with strong flavors of pepper, curry leaves, and tamarind. We loved the curry and almost licked our plates clean. I have called it a curry for lack of a better word. It can be made slightly runny to be mixed with rice or made thick like a chutney.
When I tried it for the first time, my husband took one taste and asked, "Isn't this the kuzhambu Gomathi had made?" Yaay, I had got it right!" Here's the recipe for all of you to try.
2 tbsps - Urad dal
2 tbsps - Toor dal
1-2 tbsps - Whole peppercorns
2-3 Red chilis
1 cup (loosely packed) - Curry leave
1/4 cup + more to taste - Tamarind extract
1/2-3/4 cup - Water
2 tbsps - Gingelly oil
Salt to taste
For Seasoning
1 1/2 tsps - Mustard seeds
1 - Red chili
Soak the tamarind in hot water for about 10-15 minutes. Squeeze out the pulp and keep aside.
Dry roast the red chilis, dals, and pepper until the dals turn a shade darker and the pepper splutters a bit. Allow it to cool.
Grind together the roasted mixture, curry leaves, and salt to make a thick paste.
Heat the gingelly oil in a deep pan or vessel. Once the oil is hot, add the mustard seeds and the red chili and wait till the seeds stop spluttering.
Add the ground mixture and some water, reduce the heat, and allow it to simmer and thicken. Add more water if you want it to be in a semi-gravy consistency.
If not, allow the mixture to thicken more and remove from the heat. Serve hot with plain rice. You could have this as a side dish or mixed with hot rice and some gingelly oil or ghee. Either way, this flavorful kuzhambu will be a sure hit in your home. Bon Appètit.

Enjoy this spicy and aromatic curry/chutney with rice and a spoonfull of gingelly oil or ghee

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