Milagu Kuzhambu Recipe
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Introducing - Milagu Kuzhambu, Brahmin Style
Traditional to Tamil Nadu, Milagu Kuzhambu, or Pepper Kuzhambu, comes from the Tamil words “Milagu” which means pepper, and “Kuzhambu” which roughly translated, means broth. It is a robust tamarind-based broth that is not just rich in flavours, but also comes packed with lots of health benefits delicious aroma, pungent heat, and therapeutic properties. This dish has the perfect the perfect combination of ingredients that brings in the perfect balance between the tanginess of the tamarind and the warmth of the peppercorns which makes it perfect for the flu season, and is a true testament to the culinary heritage of Tami Nadu.
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Is Milagu Kulambu Good For Health?
Beyond its delectable blend of flavours, milagu kulambu is also known for its list of health benefits. The tamarind brings in vitamin C, its ability to aid digestion, and its antioxidants, while the peppercorns possess digestive and anti-inflammatory properties. So whether you are looking to explore the diverse taste of South Indian Cuisine or looking for a good way to cleanse your digestivce system, Milagu Kuzhambu is the perfect way to do this!
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Milagu Kuzhambu - The True Vegan Delight!
Oftentimes, it is a preconceived notion that Vegan food is drab and a plate full of salad but that is where Milagu Kuzhambu shines. It is one of those vegan recipes that is also tasty and good for health. This dish can easily make it into your vegan diet and has rich flavour in each spoonful and that is why I would highly recommend that you give it a permanent place on your vegan food list. So whether you are a fan of vegan dishes or just getting introduced to the Vegan food scene, Milagu Kuzhambu is a good place to begin that journey.
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Milagu Kuzhambu Recipe
INGREDIENTS
1/2 tbsp Peppercorns
5 - 8 Curry Leaves
4 - 5 Garlic Cloves
2 - 3 tbsp Clarified Butter
2 tbsp Coriander Seeds
2 tbsp Split Chickpeas
3 - 4 Dried Red Chillies
2 tsp Tamarind Paste
Salt to Taste
PREPARATION
Soak Tamarind in hot water, squeeze out the essence, and set aside. You can also use 1 tbsp of store-bought paste.
Dry-fry Peppercorns, Curry Leaves, Coriander Seeds, split Chickpeas, and Dried Red Chillies.
Sauté Garlic Cloves in Clarified Butter.
Allow the mixture to cool down completely.
Grind the mixture of the dry-fried mixture and sautéed garlic into a fine paste.
Boil the mixture with salt, tamarind essence, and water as required for 5 - 6 minutes until the broth thickens.
Serve hot and enjoy with hot ghee rice (preferably mushy).
