Pepper garlic curry / Milagu poondu kuzhambu

Introduction:

Pepper garlic curry is a spicy, tangy and delicious South Indian curry / kuzhambu. Garlic and Pepper are the key ingredients in this curry. Black Pepper and Garlic have so many medicinal properties...So adding them in our food provides us many health benefits...Do try this flavorful curry and give us your feedback…

	Cuisine: South Indian
	Recipe category: side dish, kuzhambu/curry
	Prep time: 15 mins
	Cooking time: 30 mins
	Serves: 4
Ingredients:
Sesame oil/gingelly oil	3 to 4 tbsp
Mustard	1/2 tsp
Black gram lentil /urad dal	1 tsp
Curry leaves	few
Asafoetida powder/hing	1/8 tsp
Garlic cloves	4(crushed)
Small onions /shallots	10 (cut into half)
Garlic cloves (peeled)	1/2 cup from 2 large garlic bulbs
Tamarind water	1/2 cup (extract from large lime sized tamarind)
Turmeric powder	1/2 tsp
Water	3/4 cup
Salt	to taste
To roast and grind:
Sesame oil/gingelly oil	1/2 tbsp
Dried red chillies	2
Pepper	1 tbsp
Cumin seeds/jeera	1 tbsp
Fenugreek seeds	1/8 tsp
Coconut (grated)	1/4 cup
Coriander powder	1+1/2 tbsp

Method:

Step 1: Roast and grind

1. Take 1/2 tbsp sesame oil in a kadai/pan.
2. When hot add dried red chillies, pepper, cumin seeds, fenugreek seeds and roast for 1 mins.
3. Do not burn the spices while roasting. Now add the grated coconut and roast until it turns golden brown
4. Turn off heat and then add coriander powder. Mix well and allow it to cool completely
5. When cooled add little water and grind into a smooth paste. Keep it aside
6. In a kadai/pan add sesame oil (3 to 4 tbsp).When hot add mustard seeds, Black gram lentil/urad dal, asafoetida powder, curry leaves, crushed garlic and small onions/shallots
7. Fry for 2 mins on low flame and then add peeled garlic cloves
8. Fry for another two minutes. Add the ground masala paste,tamarind water and 1/2 cup of water
9. Add turmeric powder and salt. Mix well. When it begins to boil sprinkle 1/4 cup of water
10. Cover and cook for 5 minutes on low flame
11. After 5 minutes open the lid. Simmer on low flame until it thickens and oil separates
12. Pepper garlic curry is ready to serve
13. Pour this curry over piping hot rice and drizzle a little ghee or sesame oil & serve

Notes:

• Use small sized garlic cloves for better taste
• You can add a small piece of jaggery to balance the spicy and tangy taste in the curry/kuzhambu