Milagu Kuzhambu Iyer Style | Pepper Kulambu Recipe with stepwise pics and a short YouTube video. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. As all of us know, pepper is called as the ‘King Of Spices’ and it helps to improve digestion, relieve cold, cough, boost metabolism, and treat skin problems etc. So, I suggest everyone increase the usage of peppercorns in daily cooking to overcome this COVID 19 situation. The beauty of this kulambu is, it does not require any veggies nor onion, tomato or garlic, so there is no chopping work. If you are a working woman, just grind the spices in bulk, then mix the spice powder in tamarind water, give a boil and season it, that’s all the gravy will be done within 10 minutes. I mostly prepare this pepper kulambu like a paste, as sold in Grand Sweets and store it in the refrigerator, which stays good for 1 month, it is a very useful one for bachelors and people who are constantly travelling. If interested check my Pepper Rasam Recipe, Potato Pepper Fry Recipe, Baby Corn Pepper Fry Recipe and 100+ Lockdown Recipes.
Received this hamper from Standard oils a week before for review, the packing was so perfect and neat. I have tried this authentic Milagu Kulambu Recipe with their cold-pressed sesame oil and it really turned out so lip-smacking and I felt the aroma retained in my hands for a long time.
To place your orders to Standard Cold Press Oil click the below link
www.standardcoldpressedoil.
What is Cold Pressed Oil?
Cold-pressed oil / Marachekku Ennai in the Tamil language is extracted through mild pressure, mainly from organic seeds, nuts and some vegetables, exactly how our ancestors did it a few hundred years ago. These type of oils are more nutritious to our body than today’s modern refined oils and it enhances the taste of our food if added in our daily cooking.
Health Benefits of cold-pressed oils
Highly Nutritious: Cold pressed oil contains all essential nutrients like vitamin C, E, antioxidants, lecithin, phospholipids, and protein.
Chemical Free: Cold pressed oils are 100 % organic and free from chemicals.
Cold-pressed oils extracted in less heat which retains all the nutrition and helps in weight loss, as it is easy to digest due to low cholesterol level.
Boosts immune system: The natural antioxidants in cold-pressed oil help reduce radical cell damage in our body, with anti-inflammatory properties. It is also a great source of oleic acid, which boosts the immune system.
Reduce Blood Pressure: It helps to balance the blood pressure and prevents cancer as it has anti-cancer compounds like Phytosterols & Phytic acid and Magnesium.
As it is manually filtered, it retains the flavour fully and the food smells divine.
Conclusion: About refined oils, as it is highly processed through extreme heat and are gone through the cycles and cycles of chemicals processing it finally loses the nutrients present in it. So refined oils have nothing in it, just add calories to our body.
Check my other Kulambu Recipes prepared without veggies
1. Vendhaya Kulambu
2. Appalam Kulambu
3. Sundakkai Vatha Kulambu
4. Poondu Puli Kulambu
5. Manathakkali Vatha Kulambu
6. Vengaya Sambar
Chettinad Milagu Kulambu
Milagu Kuzhambu Iyer Style | Pepper Kulambu Recipe do not require any veggies nor onion, tomato or garlic, so there is no chopping work. If you are a working woman, just grind the spices in bulk, then mix the spice powder in tamarind water, give a boil and season it, that's all the gravy will be done within 10 minutes.
- 1 Medium Lemon Sized Tamarind
- 2 Cups Water
- 2 Pinch Turmeric Powder
- Salt As Required
- 1 tsp Jaggery
- 1 tsp Oil
- 2 tsp Channa Dal
- 2 tsp Urad Dal
- 3 tsp Coriander Seeds
- 2 tsp Pepper Corns
- 5 to 6 Red Chilli
- 6 to 8 Curry Leaves
- 3 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- ½ tsp Pepper Corns
- 1 sprig Curry Leaves
- 1 Generous Pinch Hing
- Soak tamarind in 2 cups of hot water for 20 minutes. Then extract the tamarind juice and discard the pulp.
Then, measure and keep the ingredients ready 'To Temper'.
The ingredients kept in this pic are 'To Roast and Grind'.
Heat 1 tsp of sesame oil in a pan and simmer the flame. Then, add chana dal, urad dal, coriander seeds, peppercorns and fry for 1 minute.
Now, add the red chilli, curry leaves and fry everything till golden colour. Let it cool down.
- Transfer the roasted ingredients to a mixer and grind it once.
- Pour 1 cup of water to the ground powder.
- Grind it again to a smooth paste.
Heat 2 to 3 tbsp of sesame oil in a heavy-bottomed pan, then temper with the ingredients listed in the table 'To Temper'.
- Immediately pour the tamarind water.
- Then, add the turmeric powder and required salt.
- Once the tamarind water starts to roll boil, pour the ground pepper paste and mix well. (watch my video for more details)
- Cover it with a lid, simmer the flame and let it boil for 10 minutes.
- The gravy thickens gets thickened now, then add the jaggery powder and mix well.
Give a resting time of 30 minutes and then serve, so it tastes too good and the oil also separates.
Enjoy this Pepper Kulambu Recipe with hot rice and Koozh Vadam.
Recipe Video
Tips for Pepper Kulambu Recipe
1. For a different version, 10 shallots and garlic flakes can be added, after tempering.
2. Use only sesame/gingelly oil for a great taste, other oils won't work for this Pepper Kulambu Recipe.
3. Ensure not to burn the spices while roasting, else the kuzhambu smells bad.
4. Even 1 tsp of toor dal along with other roasting ingredients but reduce urad dal to 1 tsp.
5. Adjust peppercorns and red chilli as per spice level preferred.
6. To thicken the gravy soon, add 2 tsp of rice flour, along with the ground ingredients. But don't add more than mentioned, else the kulambu turns like porridge.
7. Addition of jaggery enhances the taste of the kulambu, so don't skip it.
8. This Milagu Kuzhambu Iyer Style stays good for 1 month under refrigeration.
Milagu Kuzhambu Iyer Style
Method for Milagu Kuzhambu Iyer Style
1. Soak tamarind in 2 cups of hot water for 20 minutes. Then extract the tamarind juice and discard the pulp.
2. Then, measure and keep the ingredients ready ‘To Temper‘.
3. The ingredients kept in this pic are ‘To Roast and Grind‘.
4. Heat 1 tsp of sesame oil in a pan and simmer the flame. Then, add chana dal, urad dal, coriander seeds, peppercorns and fry for 1 minute.
5. Now, add red chilli, curry leaves and fry everything till golden colour. Let it cool down.
6. Transfer the roasted ingredients to a mixer and grind it once.
7. Pour 1 cup of water to the ground powder.
8. Grind it again to a smooth paste.
9. Heat 2 to 3 tbsp of sesame oil in a heavy-bottomed pan, then temper with the ingredients listed in the table ‘To Temper‘.
10. Immediately pour the tamarind water.
11. Then, add the turmeric powder and required salt.
12. Once the tamarind water starts to roll boil, pour the ground pepper paste and mix well. (watch my video for more details)
13. Cover it with a lid, simmer the flame and let it boil for 10 minutes.
14. The gravy thickens gets thickened now, then add the jaggery powder and mix well.
15. Give a resting time of 30 minutes and then serve, so it tastes too good and the oil also separates.
Enjoy this Pepper Kulambu Recipe with hot rice and Koozh Vadam.
Pepper Kulambu Recipe
More from my site
Chettinadu Vendhaya Kulambu | Vendhaya Kuzhambu Recipe- Andhra Tomato Pappu Recipe | Tomato Dal Recipe
- Chole Bhatura Recipe | Chole Bhature Recipe
- Appalam Kuzhambu Recipe | Appala Kulambu Recipe
- Kathirikai Khara Kuzhambu Recipe | Hotel Style Kara Kuzhambu
- Kashmiri Dum Aloo Recipe | Dum Aloo Punjabi Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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