A fiery and tangy South Indian gravy where black pepper is the hero. This traditional Tamil recipe, made with a freshly ground spice paste and tamarind, is perfect with hot rice.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
163cal
2gprotein
15gcarbs
Ingredients
2 tbsp Tamarind Paste (Alternatively, use a lemon-sized ball of whole tamarind soaked in 2 cups of warm water.)
1.5 tbsp Black Peppercorns (Use whole peppercorns for the best flavor.)
1.5 tbsp Toor Dal
1 tbsp Coriander Seeds
1 tsp Urad Dal
1 tsp Chana Dal
3 pcs Dried Red Chillies (Adjust according to your spice preference.)
3 tbsp Sesame Oil (Also known as gingelly oil; highly recommended for authentic flavor.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A vibrant and healthy South Indian stir-fry made with fresh greens, crunchy lentils, and sweet coconut. This simple dish comes together quickly and is a perfect side for rice and sambar.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Milagu Kuzhambu, Steamed Basmati Rice, Keerai Poriyal and Appalam
Aromatic Milagu Kuzhambu with iron-boosting Keerai Poriyal and crispy appalam. A healthy, soul-satisfying meal!
This chettinad dish is perfect for lunch. With 752.18 calories and 16.14g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
0.25 tsp Fenugreek Seeds
1 sprig Curry Leaves (About 10-12 leaves.)
0.5 tsp Asafoetida (Also known as Hing. Use a gluten-free variety if needed.)
0.5 tsp Turmeric Powder
1 tsp Jaggery (Powdered or grated. Adjust to taste.)
1 tsp Salt (Adjust to taste.)
2 cup Water (For the gravy.)
Instructions
1
Prepare the Spice Powder
In a small, heavy-bottomed pan, dry roast the black peppercorns, toor dal, coriander seeds, urad dal, chana dal, and dried red chillies on a low flame.
Stir continuously for 4-5 minutes until the dals turn light golden brown and a fragrant aroma is released. Be careful not to burn the spices.
Remove the roasted spices from the pan and let them cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
2
Prepare the Tamarind Base
In a bowl, mix the 2 tablespoons of tamarind paste with 2 cups of water until it is fully dissolved.
If using whole tamarind, soak it in 2 cups of warm water for 15-20 minutes, squeeze the pulp thoroughly, and strain the liquid. Discard the pulp and seeds.
3
Temper the Spices
Heat the sesame oil in a kadai or medium-sized pot over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Add the fenugreek seeds and sauté for 10 seconds, then add the curry leaves and asafoetida. Sauté for another 20 seconds until the curry leaves are crisp.
4
Simmer the Kuzhambu
Carefully pour the prepared tamarind water into the pot with the tempered spices.
Add the ground spice powder, turmeric powder, salt, and powdered jaggery. Whisk well to combine and ensure there are no lumps.
Bring the mixture to a rolling boil over medium-high heat.
Reduce the heat to low, partially cover the pot, and let it simmer for 12-15 minutes.
The kuzhambu is ready when the raw smell of tamarind has disappeared, the gravy has thickened slightly, and you see a layer of oil floating on top.
5
Rest and Serve
Turn off the heat and let the kuzhambu rest for at least 10-15 minutes to allow the flavors to meld and deepen.
Serve hot with steamed rice, a dollop of ghee or a drizzle of sesame oil, and a side of appalam (papad).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Amaranth Leaves (Also known as keerai, about 1 large bunch)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
1 pcs Onion (Medium-sized, finely chopped)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
0.25 cup Fresh Grated Coconut
2 tbsp Water (Optional, only if needed to prevent sticking)
Instructions
1
Prep the Greens: Thoroughly wash the amaranth leaves (keerai) in a large bowl of water to remove all dirt and grit. Drain them completely, using a salad spinner if you have one, and chop them finely. Set aside.
2
Prepare the Tempering (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 15-20 seconds until fragrant.
3
Sauté Aromatics: Add the finely chopped onion to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
4
Cook the Greens: Add the chopped keerai to the pan along with turmeric powder and salt. Mix everything well. The leaves will begin to wilt almost immediately. Cover the pan and cook on a low to medium flame for 5-7 minutes. The greens will release their own water, so you likely won't need to add any. Stir occasionally until the leaves are tender but still retain their vibrant green color.
5
Finish and Serve: Once the keerai is cooked, turn off the heat. Add the fresh grated coconut and give it a final, gentle mix to combine. Let it sit for a minute. Serve the Keerai Poriyal hot as a side dish with steamed rice and sambar, rasam, or dal.
