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Grandma's Pepper Gravy (Milagu kolambu)

Mar-05-2018
Jayanthy Asokan
5 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Grandma's Pepper Gravy (Milagu kolambu) RECIPE

Pepper Gravy is made mainly with pepper corns, cumin seeds, fenugreek seeds, onion, garlic sautéed and blended. Blended mixture are sautéed with Gingely oil, little onion, tomato, tamarind extract added with sambhar powder, turmeric powder and salt to taste. All the ingredients combined with proportion and cooked slowly on a low flame gives a perfect Grandma's Pepper Gravy (Milagu kolambu). It can be served with hot plain rice.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • South Indian
  • Roasting
  • Blending
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 5

  1. pepper corns 4teaspoon
  2. Fenugreek seed 1/2 teaspoon
  3. Cummin seeds 1 teaspoon
  4. onion 1
  5. garlic 3 cloves
  6. Curry leaves 2 sprigs
  7. oil 1/2 teaspoon
  8. All the above to be roasted, sautéed and blended.
  9. onion 1/4
  10. tomatoes chopped 2
  11. tamarind extract 3/4 cup
  12. water 1 cup
  13. Gingely oil 3 tablespoon
  14. mustard seed 1 teaspoon
  15. Urad dhal 1/2 teaspoon
  16. Sambhar powder 1 teaspoon
  17. turmeric powder 1/4 teaspoon
  18. asafoetida powder 1 teaspoon
  19. salt to taste

Instructions

  1. INGREDIENTS FOR ROASTING, SAUTEEING AND BLENDING.
  2. HEAT A PAN ON A MEDIUM FLAME AND DRY ROAST PEPPER CORNS, CUMIN SEEDS AND FENUGREEK SEEDS.
  3. TO THE ROASTED SPICES ADD A TEASPOON OF OIL AND ADD ONIONS, GARLIC AND CURRY LEAVES. SAUTE A MINUTE.
  4. SWITCH OFF THE FLAME AND LET IT COOL.
  5. TO THE SAME PAN, ADD GINGELY OIL ON A MEDIUM FLAME.
  6. ADD MUSTARD SEEDS AND URAD DHAL. LET IT SPLUTTER.
  7. ADD ASAFOETIDA POWDER, LITTLE ONION AND GARLIC CLOVES.SAUTE FOR FEW MINUTES.
  8. ADD CHOPPED TOMATOES AND SAUTE.
  9. GRIND THE COOLED SAUTÉED MIXTURE IN A BLENDER.
  10. ADD LITTLE WATER AND GRIND TO FINE PASTE AS SHOWN.
  11. ADD THE PEPPER CORN PASTE TO THE MIXTURE IN THE PAN AND SAUTE WELL.
  12. ADD SAMBHAR POWDER, TURMERIC POWDER AND SALT TO TASTE.
  13. ADD ONECUP OF THICK TAMARIND EXTRACT.
  14. LET IT BOIL FOR A MINUTE. TO IT ADD ONE CUP OF WATER. MIX WELL.
  15. WHEN IT STARTED TO BOIL, COVER THE PAN WITH A LID AND REDUCE THE FLAME.
  16. AFTER FIVE MINUTES GIVE A STIR AND AGAIN COOK TILL IT'S DONE.
  17. WHEN IT'S DONE OIL STARTS TO FLOAT ON TOP. TRANSFER IT TO A SERVING DISH.
  18. GRANDMA'S PEPPER CORN GRAVY (MILAGU KOLAMBU) IS READY TO SERVE WITH HOT RICE.
  19. SPICY, SLIGHTLY TANGY PEPPER CORN GRAVY (MILAGU KOLAMBU) IS ENRICHED WITH ALL MEDICINAL VALUE.

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Hema Mallik
Mar-07-2018
Hema Mallik   Mar-07-2018

Thanks for sharing this recipe.

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