Minimal ingredients, fresh roasted spices and a kick from both black peppercorns & garlic – that’s Poondu Milagu Kuzhambu – best with hot rice and a dollop of ghee! Easy step-wise pictures and recipe for Poondu Milagu Kuzhambu – Garlic Pepper Gravy.
In a pan heat 1 teaspoon oil. Add Urad Dal, Toor Dal, Black Peppercorns, Fenugreek Seeds, Dried Red Chillies, Coriander Seeds and fry on low flame until golden.
Once the spices are roasted and are golden brown, add cumin seeds and asafoetida (I used solid/katti perungayam for extra flavor). Fry for another couple of minutes.
Now add fresh curry leaves and fry for 3-4 mins.
Add salt, mix well and let the mixture cool down completely.
Blend into a smooth paste by adding water as needed.
In the same pan, heat 2 tablespoon Gingelly Oil. Add mustard seeds, asafoetida and garlic pods. Fry for a couple of minutes and then add curry leaves.
Now add the prepared spice paste. Wash down the blender jar with some water and add it to the pan too.
Add turmeric powder, tamarind paste and jaggery powder.
Add salt as needed. Mix well.
Let it cook on low flame for 12-15 mins until it is bubbling and oil oozes out from the sides. Adjust the consistency of the curry by adding more water or cooking further to reduce it.
Serve hot with rice with a drizzle of gingelly oil or ghee.
Nutrition
Nutrition Facts
Poondu Milagu Kuzhambu | Garlic Pepper Curry
Amount per Serving
Calories
92
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.