Milagu Kuzhambu/Pepper Gravy | How to make Milagu Kuzhambu/Pepper Gravy

By Priya Alagappan  |  10th Jan 2016  |  
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  • Milagu Kuzhambu/Pepper Gravy, How to make Milagu Kuzhambu/Pepper Gravy
Milagu Kuzhambu/Pepper Gravyby Priya Alagappan
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

112

0





About Milagu Kuzhambu/Pepper Gravy

Black pepper is also called as King of Spices. It is an important spice used throughout the world. We can see peppercorns in most of the Indian food recipes. During winter season/in rainy days we can prepare Milagu Kuzhambu which goes well with hot white rice and appalam. It contains lots of health benefits. In Ayurvedic, peppercorns are used as tonic for cold and cough.

Milagu Kuzhambu/Pepper Gravy, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Milagu Kuzhambu/Pepper Gravy is just mouth-watering. This amazing recipe is provided by Priya Alagappan. Be it kids or adults, no one can resist this delicious dish. How to make Milagu Kuzhambu/Pepper Gravy is a question which arises in people's mind quite often. So, this simple step by step Milagu Kuzhambu/Pepper Gravy recipe by Priya Alagappan. Milagu Kuzhambu/Pepper Gravy can even be tried by beginners. A few secret ingredients in Milagu Kuzhambu/Pepper Gravy just makes it the way it is served in restaurants. Milagu Kuzhambu/Pepper Gravy can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Milagu Kuzhambu/Pepper Gravy.

Milagu Kuzhambu/Pepper Gravy

Ingredients to make Milagu Kuzhambu/Pepper Gravy

  • Black Pepper Corns - 25 gm
  • Urad Dhal whole - 25 gm
  • Red Chillies - 3
  • Tamarind Extract - As required
  • Salt to taste
  • Curry leaves - few
  • Gingelly Oil - 4 Tsp
  • Hing - a pinch

How to make Milagu Kuzhambu/Pepper Gravy

  1. Dry roast black pepper ,urad dhal,and red chillies until the urad dhal becomes light brown colour.
  2. Put the mixture in blender and grind into a smooth powder.
  3. Heat gingelly oil in a pan add mustard seeds, when it splutters add curry leaves and a pinch of hing. Add the grounded powder, tamarind extract, salt and bring to boil.
  4. When it starts boiling, reduce the stove into medium flame and keep stirring.
  5. At one stage, the gravy become thickens and the oil will get seperated. Switch off the stove and the Kuzhambu is ready.
  6. Transfer the Milagu Kuzhambu into a bowl and serve hot with white rice, keerai, appalam.

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