Milagu Kozhambu is an ideal food to be taken at rainy season. Pepper's medicinal value keeps us far from many infections. Let's take a look on ingredients required.
Ingredients to fry & grind:
- Milagu (Black Pepper) - 1 tbsp
- Dhania (Coriander seeds)- 25 grams
- Vendhayam (Fenugreek)- 10 grams
- Uluthham paruppu (Black gram)- 25 grams
- Kadalai paruppu (Bengal gram)- 25 grams
- Seeragam (Cumin seed)- 1 tea spoon
- Arisi (Rice) - 1 tea spoon
- Sigapu milagai (Red chilli) - 4 or 5 no.
- Karuvepillai (Curry leaves) - 1 small cup(our choice)
Other ingredients:
Kadugu (Mustard) - for seasoning
Puli karaichal (Tamarind paste) - 1 small lemon size
Kothamali thazhai (Coriander leaf) - to garnish
Oopu (Salt) - to taste
Nalennai (Gingelly Oil) - as required
Perungayam (Asafoetida) - as required
Manjal podi (Turmeric powder) - a pinch
Poondu (Garlic) - 10 cloves
Vengayam (Onion) - 1 big size
Method I (without Garlic and Onion)
Fry Red Chilli in small amount of oil and add Dhaniya, Urad dal, Bengal gram, Rice, Cumin seed, Vendhayam, Curry leaves in the above mentioned quantity and saute well. We should be alert while frying, otherwise everything may overburn. Make fine powder of all these without adding water.
In a pan add Gingelly oil (you should be generous with the oil), Mustard, Asafoetida and the grinded powder. After a minute add Tamarind paste, Turmeric powder, Salt and Water, allow to boil till the Tamarind smell goes off and Garnish with coriander leaves and serve with steamed rice or Idly / Dosa
Method II (with Garlic and Onion)
As I said in method I, make fine powder with the ingredients and add Gingelly oil, Mustard, Asafoetida, Curry leaves, chopped Onions and Garlic. Saute them well and add grinded powder, Salt and Tamarind paste. allow to boil till the Tamarind smell goes off and Garnish with coriander leaves and serve with steamed rice or Idly / Dosa
Ideal for a rainy day.
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