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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.
For 4 servings
Prepare the Spice Powder
Prepare the Tamarind Base
Temper the Spices
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 162.51 calories per serving with 2.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kuzhambu
Rest and Serve
Add 4-5 cloves of lightly crushed garlic along with the curry leaves during the tempering step for a pungent, aromatic twist.
Fry a tablespoon of sundakkai vathal (dried turkey berries) or manathakkali vathal in a little oil until crisp and add it to the kuzhambu during the last few minutes of simmering.
Sauté a handful of pearl onions (sambar onions) after the tempering step until they turn translucent before adding the tamarind water.
Black pepper stimulates the secretion of hydrochloric acid in the stomach, which aids in proper digestion. Asafoetida and other spices also help in reducing gas and bloating.
Tamarind and turmeric are loaded with antioxidants that help fight free radicals in the body, reducing oxidative stress and supporting overall health.
The active compounds in black pepper (piperine) and turmeric (curcumin) have potent anti-inflammatory effects, which can help alleviate symptoms of inflammation.
The heat and pungency from black pepper make this kuzhambu a traditional home remedy for clearing nasal passages and providing relief from colds and coughs.
Milagu Kuzhambu is a traditional South Indian, specifically Tamil, gravy made with a base of tamarind extract and a freshly ground spice powder where black pepper (milagu) is the star ingredient. It's known for its spicy, tangy, and pungent flavor profile.
Yes, it is considered quite healthy. Black pepper is excellent for digestion and has anti-inflammatory properties. Tamarind is rich in antioxidants, and the lentils used in the spice powder provide protein and fiber. It is traditionally consumed to help with colds and coughs.
One serving (approximately 1 cup) of Milagu Kuzhambu contains around 150-170 calories, primarily from the oil and lentils. The exact count can vary based on the amount of oil used.
To make it less spicy, you can reduce the quantity of black peppercorns to 1 tablespoon and use fewer dried red chillies or omit them entirely. You can also add a little more jaggery to balance the heat.
The dals (toor, urad, chana) are essential for the traditional flavor and also act as a natural thickening agent for the spice powder. While you could omit them, the consistency and taste will be significantly different.