Milagu Kuzhambu or Black pepper gravy :

I want to give you the most wonderful recipe Milagu kuzhambu this spicy, tongue-tickling flavourful kuzhambu will be very good during the winter season, We know that Black pepper has a lot of Medicinal values. It helps to calm a cold, detox our skin and even helps fight cancer. It also makes perfect travel food as it does not get spoiled for weeks.

Black pepper has demonstrated impressive antioxidant and antibacterial effects–yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you the energy to burn.

Black pepper stimulates the taste buds in such a way that an alert is sent to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach.

Ingredients:

This measurement can be served for 4 to 5 people

Black peppercorns -2 tsp

cumin seeds-1 tsp

Dry red chili-2 nos

Channa dal-1 tbsp

Urad dal-1tsp

Coriander seeds-1 tbsp

Coconut 1 tbsp

Tamarind -1 small lemon size

salt 11/2 tsp

Jaggery-1tsp

Hing 2 pinch

curry leaves-1 hand full

Oil-1 tbsp+1 tsp to fry

Method to prepare:

Heat pan with 1 tsp of oil adds Red chili first then all other ingredients fry until light brown finally add coconut, curry leaves and Tamarind switch off the stove, Pan heat is enough for curry leaves and coconut to get fried.

Allow it to cool then grind into smooth paste mix with a cup of water.

Heat pan again with 1 tbsp of oil season with mustard seeds when it splutters add the ground paste, Salt, Hing, and Jaggery.

Let it boil for 4 minutes in low flame stir occasionally, It leaves oil around the pan remove from stove transfer to a clean bowl and store it.

Serve with plain rice, little Gingelly oil or ghee.