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Recipes
Milagu Kuzhambu
Satish Ramachandran
Milagu kuzhambu is a South Indian dish that has never made it to the
many cookbooks that dot the horizon. Folklore and tradition dictate that
it be made and served when one is recovering from fever or if the
weather is very cold (as it sometimes gets in the hills there) - possibly
coz pepper is supposed to "warm up the body".
Please note that the nutrition quotient of this dish is almost
abysmal. But it comes free of junk. It is typically had with plain
rice (I love it with cold rice and yogurt) but you may find different
ways to have it. As with most spicy dishes, it tastes a world better
when stored/refreigerated.
Milagu is pepper in Tamil (I think). Kuzhambu is something like a
soup/stew. Except that it often has vegetables in it; or lentils/dal; or
just plain spices or tamarind (as below)...
Black Pepper pods - 1 tsp;
Dried red chillie - 6
black urad dal - 1 tsp
bengal gram dal - 1 tsp
cumin seeds - 1/2 tsp
mustard seeds - 1 tsp
corioander seeds - 2 tsp
asafoetida - 1/2 tsp
tamarind - a small ball about 2" diameter
curry leaves - 3
Break the red chilli pods into pieces. Crush the black pepper pods.
In a medium-sized heavy-bottomed container, heat some oil. Toss the
pepper, red chillies, bengal gram dal and the coriander seeds into the
container and fry for 2-3 minutes.
When they turn red, add curry leaves and fry a little.
Add asafoetida to the container - it should sizzle.
Empty the contents of the container into a mortar/blender/grinder.
Add the tamarind and some salt.
Sprinkling water every now and then, grind until you have a paste that
is smooth.
Back in the container, heat some oil. When hot, add 1 tsp mustard
seeds and the black urad dal. When the mustard seeds start popping,
empty the contents of the mortar/blender/grinder into the container
and stir for 1-2 minutes. Add enough water to the mix. Heat over
slow fire and boil down until the content is semi-watery.
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