Milagu Kuzhambu Recipe in Tamil | How to Make Pepper Curry Recipe | CDK #505 | Chef Deena’s Kitchen

Kulambu Recipes | Milagu Kulambu | How to Make Pepper Curry | Kulambu recipes | South Indian Recipes | Kulambu Seimurai | Milagu Kulambu In Tamil |

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Milagu Kuzhambu
INGREDIENTS | தேவையான பொருட்கள்

Pepper – 1 1/2 tbsp
Cumin Seeds – 3/4 tbsp
Curry Leaves – As Required
Asafoetida – As Required
Shallots – 20 to 30 No’s
Tomato – 1 1/2 No.
Garlic – 15 No’s
Turmeric Powder – 1/4 tsp
Kuzhambu Powder – 2 1/4 tsp
Mustard – 1/4 tsp
Tamarind – 1 1/2 Lemon Size
Coconut – 2 Slice
Salt – To Taste
Gingelly Oil – For Cooking

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Hello!! My Name is chef Deena from the popular Adupangarai show in Jaya TV Viewers must have seen me in Zee Tamil shows as well. My Culinary journey as a trainee to become an Executive Chef is incredible. My experience in the culinary field is for more than fifteen years and my USP is Indian cooking !! Apart from being a TV cookery host, my experience lies mainly with being employed in some of the major star hotels across the country especially the Marriott group.

Chef Deena Cooks is my English Youtube Channel! Practical, simple recipes are my forte and using minimal easily available ingredients is my hallmark. Rudiments of cooking and baking are taught from scratch and any amateur cook can learn to make exciting dishes by watching my channel! Also, Cooking traditional foods, Easy cooking Recipes, Healthy Snacks, Indian curries, gravies, Baking and Millions of other homemade treats.

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#Milagukulambu #Peppercurry #lunchrecipes
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Hi. Welcome back to Chef Deena’s Kitchen. Today’s special recipe demonstrated in our Channel is Milagu (Pepper) Kuzhambu. Pepper curry is completely different from Pepper Kuzhambu. When it comes to Kuzhambu, we will be completing the preparation by adding Tamarind extract.

The frequent doubt that arises among many with regards to this preparation is, addition of Coconut. We can gladly add coconut in the form of coconut milk and not as a paste.

When coconut is incorporated in paste form, it suppresses the tanginess and at the same time, the spiciness of the pepper and cumin seeds cannot be experienced. Thus, I have added very minimal amount of coconut milk, to enhance the taste and flavors.

Today we shall witness the procedure of preparing this Pepper Kuzhambu in an extraordinary style. I wish you all try this for sure and enjoy. When handled appropriately, this preparation can be stored and consumed up to 2-3 days.

Let us now have a look at the list of ingredients required for this preparation. These are the ingredients required for this preparation. First step in this preparation is to prepare the powder. To a clay pan, add Cumin seeds, Pepper, Curry Leaves and 4 small pieces of Asafoetida cubes.

While preparing at home, the amount of cumin seeds will be lesser than the pepper added. The ratio adhered is, for 1 Tbsp of Pepper, add ½ Tbsp of Cumin seeds. Adjust the amount of pepper and cumin seeds according to the quantity of the preparation being done.

Dry Roast the added ingredients in low flame. Make sure the same is not roasted in high flame. Roast in low flame and then powder. Allow it to cool at room temperature and then grind it to a fine powder. To another pan, pour gingelly oil and heat.

To the heated oil, add mustard seeds, cumin seeds, curry leaves and allow it to splutter. Once spluttered, add garlic and shallots. Add shallots in generous amount as it tastes great when consumed with the Kuzhambu. When the garlic and shallots are sauteed up to 20%, add the chopped tomatoes.

Post adding tomatoes, add salt and Turmeric Powder. At this stage, we must add Kuzhambu Powder I have shared the procedure of preparing Kuzhambu powder already in our channel, for which the link is shared in description box. Many prefer adding Chilli powder and Coriander powder separately to this preparation.

We can gladly attempt that method; however, you can experience an excellent taste when it is prepared with Kuzhambu powder. Thus, I have the shared the Kuzhambu Powder preparation link in the description box, so that you all can try this at home.

Next step is to add thick Tamarind extract to the prepared mixture and cook for 2 minutes Pour required amount of water. Add approximately 3/4 litre of water and allow it to boil well. As much as it gets boiled and thickens, the Kuzhambu tastes great.

Thus, I am instructing you to add 3/4 litre of water. Next step is to grind the roasted ingredients into a fine powder. Grind into a fine powder like this and transfer it to a bowl. The Kuzhambu is now turned to a thick consistency.

The onions, tomatoes and garlic remain visible. The Kuzhambu turns to 50-60% thick. At this stage, we can add ¼ glass of coconut milk and allow it to boil. When allowed to boil, the consistency turns even more thick.

At the same time, allow the Kuzhambu to boil only for 5 minutes. At this stage, add the ground powder, mix well and cook. I am adding about 2 ½ Tbsp of ground powder to the prepared Kuzhambu.

Now, add finely chopped Coriander leaves and pour Gingelly oil to the Kuzhambu and cook. As it gets boiled, the colour of the Kuzhambu gets changed and the consistency turns thick. Post adding the ground powder, cook the mixture just 2 boils and do not cook the same for excess time.

Now, cover using a lid and cook for few minutes. When opened, the delicious Pepper Kuzhambu is now ready. This preparation tastes great when accompanied with white rice, Idly or Dosa. I wish you all to try this recipe and enjoy.

With the help of today’s video, you all would have known the procedure of preparing Pepper Kuzhambu in a very simple style. When handled appropriately, this preparation remains fresh without getting spoiled up to 2-3 days. I shall meet you all tomorrow with another interesting recipe tomorrow.