Milagu Kuzhambhu/Black Pepper gravy

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Black Pepper gravy, how to make easy milagu kuzhambhu, Indian recipes for nursing mothers, Milagu Kuzhambhu, recipes to increase breast milk, traditional recipes

This is one of the spicy kuzhambhu from south. This gravy can be had when you have sore throat, cold. It helps reducing the throat infection. Also this is one best food for nursing mothers. It helps increasing the breast milk. I made this for the Tamil New year as we need to make one spicy food on that day.

Ingredients:

Black Pepper/ Milagu : 2 teaspoons

Coriander Seeds : 3 teaspoons

Urad dal : 1 teaspoon

Cumin Seeds : 1 teaspoons

Channa Dal : 1 teaspoon

Red Chili : 2

Tamarind : 1 lemon size

Mustard Seeds : 1/4 teaspoon

Curry Leaves : Few

Salt : to taste

Asafoetida : generous pinch

Sesame oil/Gingelly oil : 3 tablespoons

Water : as needed

Method:

• Soak tamarind in little water. After 5 mins, put it in a microwave container and heat it for 30 sec. Remove and keep it aside.
• Heat a teaspoon of oil in a pan, add milagu, coriander seeds, urad dal, channa dal, cumin seeds, red chili.
• Let it crackle and turn golden brown.
• Let it cool , once cooled down add salt and grind it to a fine paste with required water.
• Now heat remaining oil in a bigger pan, when hot add mustard seeds, asafoetida. When it crackles add curry leaves.
• Now add the ground mix and mix well.
• After 5 mins, add the tamarind paste and mix.
• Heat it for 15 to 20 mins, close it with lid so it doesn’t splutter.

Serve with hot rice/idli/dosa

If you feel it is too hot/spicy, then you can add some coconut around 2 to 3 tablespoons to the items while frying at the end and grind it along. Adding some more gingelly oil as well helps reducing the hotness.

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Paruppu Payasam/Moong Dal Kheer — Happy Tamil New Year and Vishu

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Coconut milk, Dal Kheer, easy vegan desserts, gluten free dessert, Milagu Kuzhambhu, Moong dal kheer, Paruppu Payasam, payasam recipe, Payatham Paruppu Payasam, Vegan desserts, vegan Indian desserts, Vegan Paruppu Payasam, Vendhaya Dosai

I am a little late in wishing everyone a very Happy Tamil New Year and Vishu. Anyways never late, here is an authentic payasam recipe for the celebration 🙂 As a tradition we make arusuvai unnavu on this special day, which mean all the six taste is incorporated in food specially. I made few and adjusted a few 🙂 here is what I made on this special day.

Inipu/Sweet — Paruppu Payasam(dal kheer)

Pulippu/Sour — Maa vathal khuzhambhu(Mango preserve kuzhambhu)

Kasappu/Bitter — Vendhaya Dosai (methi dosa)

Thuvarpu/Astringent — Madulai / Served some pomegranate

Kaarpu/Spicy — Milagu Kuzhambhu(Pepper corn gravy)

Oovarpu/Salty– Any uppu poriyal will do, so I made prangikkai uppu poriyal(yellow pumpkin stir fry)

Recipe for Maa vathal Kuzhambhu, Vendhaya dosai, milagu kuzhambhu is coming soon….

Here is a sneak peak of my platter, excluding vendhaya dosai 🙂

I made a vegan version of this recipe for the first time and turned out well.

Ingredients:

Pasi Paruppu/Moong Dal : 1/2 cup

Water : 1 1/2 cup

Turmeric Powder : a generous pinch

Coconut Milk : 1 1/2 cup to 2 cups(replace by milk if not vegan)

Jaggery : 1/2 cup (adjust according to your taste buds)

Coconut Oil : 1 tablespoon (replace by ghee, if not vegan)

Cashews : Few

Raisins : Few

Method:

• Pressure cook pasi paruppu/moong dal with water and turmeric powder for 3 to 4 whistles.
• Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
• Now add coconut milk and let it come to boiling stage.
• Heat jaggery with 1 to 2 tablespoons of water. When it starts melting and heating, pour the mix through a filter over the cooking dal and coconut milk.
• Let it heat for another 3 to 4 mins.
• In a small pan heat coconut oil, when hot add cashews.
• When they turn slight golden brown, add raisins let them pop.
• Once popped add it to the payasam.
• Stop and serve either hot or cold.