Pepper garlic kuzhambu (Poondu milagu kuzhambu)

Garlic and pepper both are rich in antioxidants. There's a saying in Tamil, "Pathu milagu irundhaal pagaivan veetilum sappidalaam" which translates to "If you have 10 peppercorns you can have a feast even in an enemy's place". Pepper improves digestion, work as a supplement to cough and cold and best of all its a native to India that's been used world wide. We should be proud of that fact!


Garlic offers numerous cardio vascular benefits. Garlic is clearly able to lower our blood triglycerides and total cholesterol with its Sulfur compounds.


Pepper garlic kuzhambu is generally an austere food that's not too fancy but its healing properties are awesome. This kuzhambu is usually given to lactating mom's during their postnatal times which works good on stomach and supposedly increase the supply of milk.


The following recipe will be sufficient for a family of 3 to 4, scale your proportions accordingly if you want to make for more heads.


Pepper Garlic Kuzhambu

Ingredients:

Tamarind - a lemon sized ball, soaked in hot water for 10 mins

Fry the following in 1/2 tsp of oil and grind into a paste with little water

Red chilli - 1 (if very hot) else 2 or 3 depending on the spice level
Channa dhal - 2 tbsp
Coriander seeds - 1 to 1 1/2 tbsp
Fenugreek seeds or Methi - 1/2 tsp
Black pepper - 2 tsp
Jeera - 1 tsp
Curry leaves - few
Garlic - 5 to 6 cloves

Recipe:



- In a tbsp of seasame oil season with mustard, little fenugreek and a bit of asafoetida (hing).

- Add the tamarind water and boil it with a pinch of turmeric and little salt until raw smell disappears which will take about 10 mins or so


- Add the ground paste and simmer it for another 5 to 10 mins until desired consistency is reached or oil floats on top.












- Add a tsp of seasame oil on top if you prefer. It gives a good aroma.

This kuzhambu tastes divinely with hot rice, a toasted papad and some curry on the side. Enjoy!

Note:

- If you want to serve it to kids, add a tsp of seasame oil or ghee in hot rice and mix this kuzhambu.

- I usually make it almost once in 2 weeks after eating out during the weekends which would have ruined our tummies :-)

- This kuzhambu can stay in fridge for 3 to 4 days. In olden times they even used to leave it outside for several days without any spoilage.