Milagu Kuzhambu / Pepper Kuzhambu for Cold

     Heavy rains continuing in Chennai and has affected the daily rhythm of daily life. So it is good to had something spicy. I prepared a spicy recipe just for that. It is also good for cold and cough.

Recipe Cuisine: South Indian  | Category: kuzhambu

Preparation Time: 10 mins | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Tamarind	Lemon size ball
Salt	To taste
Dry Powders:
Red Chilli Powder	1 tsp
Coriander / Dhaniya Powder	1 tbsp
For Pepper Powder:
Pepper	2 tsp
Ghee	½ tsp
To Temper:
Gingely Oil	2 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Garlic Pods	5
Sambar Onion Or Big Onion	10 or ½

Procedure:

1. Remove the skin of the garlic and cut them into small pieces.

2. Remove the skin of the onion, wash and  then cut them into small pieces.

3. Extract the juice from the lemon size tamarind ball.

4. Roast the pepper with ½ tsp of ghee till nice aroma comes from it. Allow it to cool down and then powder it using the dry mixie jar without water.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Then add the curry leaves and add chopped garlic pods. Fry them for a min.

7. Now add the chopped onion and fry till they turn into translucent.

8. Immediately add the tamarind extract (from 3), red chilli powder, coriander powder and salt.

9. Mix them well and allow it to boil till the raw smell of the tamarind goes off. Now the mixture becomes ½ of the initial quantity.

10. Now add the pepper powder (from 4) and  bring it into boil. Switch off the flame and transfer it to serving bowl.

   Serve with hot rice and ghee.

Note:

1. Adjust the chilli powder according to your taste.

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Pepper Kara Sev / Milagu Kara Sev

     Kara Sev is very popular snack. Most people buy it from shops which are prepared with unhealthy oil due to repeated use. Surprisingly it is very easy to prepare at home within half an hour.

Recipe Cuisine : Indian | Recipe Category: Snacks

Preparation Time: 15 mins  | Cooking Time: 15 mins | Yields: 2 cups

Ingredients:

Bengal Gram / Besan Flour / Kadalai Maavu	1 cup
Rice Flour	½ cup
Pepper	2 tesp
Butter	1 tbsp
Asafoedita	½ tesp
Salt	To taste
Oil	To Fry

Procedure:

1. Powder coarsely the pepper corns using the mixer grinder.

2. In a wide bowl, add Bengal gram flour, rice flour, powdered pepper, butter, asafoedita and salt.

3. Mix them well with your fingers. Then add water little by little and make a soft, smooth dough like chapathi dough consistency. Not like poori dough.

4. You can use murukku press with murukku maker plate (plate with 3 wholes) or sev-maker plate (plate with small circle at its center and have a pin attached.

5. Meanwhile heat the oil in a pan. Put a pinch of the dough into the oil. It should come up immediately if the oil temperature is correct.

6. Now grease the murukku press with oil and fill it with dough. Once the oil reached the correct temperature squeeze the murukku dough directly over the  hot oil. Don’t overload too many pieces.

7. Fry them in a medium heat and turn over occasionally. Cook till the sizzling sound stops and the sev turns into golden color.

8. Then remove them from the oil and place it on a tissue paper to remove the excess oil.

9. Repeat the procedure for remaining dough.

10. Make all the dough into sev and allow it to cool down completely. Store it in an air tight container.

Note:

1. If you are preparing for bigger quantity then prepare the dough in batches.

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