Miryaalu pulusu /Milagu kozambu ( Black pepper Curry )

on

Miriyaalu pulusu or Milagu kozambu (whole pepper curry ) is an authentic South Indian curry and it is mostly had with hot tea rice or as a side with dosais or idlies .

The Milagu kozambu was made on special request from the husband . Milagu kozambu is considered a medicinal dish especially when you have a cold or just feeling unwell . What’s not to love when the medicine is this tasty 🙂 it tastes better after one or two days as the spices soak in and combine well .

Ingredients

To make the kozambu

Gingely oil -4tbsps

Shallots -7-8

Garlic pods -8 pods (peel and cut into two lengths wise)

Tomatoes -1

Tamarind -1 goose berry size ball

Salt -as desired

Chilli powder -2tsps

Turmeric powder -1/2tsp

For the pepper masala

Pepper -2 tbsps

Jeera -1 tbsp

Toor dhal -1tsp

Dry Red chillies

To season

Mustard -1tsp

Methi seeds -1/4 tsp

Jeera -1/4 tsp

Curry leaves -1sprig

Method

Add two cups of water to the tamarind , add a couple of pinches of salt and soak for 1/2 hour and then extract juice , and keep aside .

Dry roast , the pepper masala ingredients one after another on a low flame until golden brown and you get the aroma of the pepper and jeera . Add in the red chillies the last as they will burn easily . Cool it and then powder in blender . It can’t be too smooth or too coarse . Keep aside .

Add oil in pan , season with mustard , jeera ,methi seeds and curry leaves , sauté the shallots and garlic until the onion is translucent, add in the tomatoes and sauté until they are mushy . Then add the tamarind juice , and the chilli and turmeric powders . Taste for salt and add in as desired . Then cook closed until the oil comes up . This means the kozambu is cooked . Now add the pepper masala powder ,mix well and just cook for a min more, it will become thick in consistency and switch off stove . Keep closed for 15 mins . Taste for salt and add if needed . The sourness and the saltiness should be well balanced .

This pulusu /Kozambu tastes nicer after a day or two .

Tips

* a better way to extract the tamarind juice is to add the water little by little , and keep extracting the juice until the tamarind is fully used . Add salt to it and taste . This way you can be sure that your kozambu will taste perfect . Adding salt to the tamarind before extracting juice helps to make the process easier .

*you can mix it with rice and it will make a great lunch box option as well .

Advertisements

3 Comments Add yours

  1. Nandini says:

    Very different from the milagu kuzhambu we make. This will be a nice change . Will give it a try this weekend . Guessing you add tomatoes after shallots are sautéed ?
    Thanks for the recipe , Sangi .

    Like

    1. sangipra says:

      Yes as always tomatoes after shallots

      Like

    2. sangipra says:

      And thank you for highlighting that , I had forgotten to talk about the tomatoes

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s