(Milagu kulambu means a gravy made with pepper).
I am sure my regular readers may know my taste for simple recipes. Here is another simple kulambu (curry) without garlic , onion and tomato. So we need not worry much of chopping stuff.
Mostly I prepare this during winter or rainy season. Its good for digestion, cough, cold , sinus problems etc.
Even though I prepare this regularly at home, I referred to
this blog for a more clear version.
Here goes a simple recipe for a quick dinner
IngredientsTamarind - gooseberry size
Turmeric powder - a pinch
Mustard - 1/2 tsp
Hing - a pinch
Sesame oil
Salt - to taste
Curry leaves - 1 sprig
To dry roast and grind:Whole black Pepper - 1 1/2 tbsp
Channa dhal (kadalai paruppu) - 1 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
cumin - 1 tsp
Method:Dry roast the items given till the channa dhal turns mild red.
First powder them without water. Then add hing and 1/4 cup water and grind to a fine paste.
Extract juice from tamarind using 2 cups of hot water. Keep aside.
Heat oil in a wok and splutter the mustard seeds.Put curry leaves.
Pour the tamarind juice along with 1 tsp salt , turmeric and bring to a boil. Reduce flame and let the raw smell vanishes. Let it get reduced to 1 1/2 cups.
Now add the ground masala paste and allow it to boil for 2 minutes.
Garnish with fresh curry leaves.
Serving suggestions:Serve hot with piping hot rice , ghee and pappad.
I prepare pumpkin poriyal , omelet or usili.
Note:If we are packing this for lunch box, then add 1 tbsp sesame oil to the curry at the end and mix with rice. This will prevent the rice from dryness.
The consistency should be like denser vathak kulambu.
This curry will show a mild bitter taste , but would be of great taste if served with hot rice and ghee.
