My sister shuns Milagu kozambu during dinner. She is terrified by the affliction of hunger pangs which would wake her up in the middle of the night. If you take a liking to the colour, taste and flavour of milagu kuzambu, you could savour it with hot rice and ghee, just like any other kozambu. A mixed vegetable salad, roasted papad, or a pachhadi (yoghurt dip) can make a delicious combination.
MILAGU KOZAMBU or BLACK PEPPER GRAVY
INGREDIENTS:Black pepper - 2 tbsps
Cumin seeds – 2 tbsps
Tur dal (Red gram dal) - 2 tbsps
Dhania (Dry coriander seeds) – 2 tbsp
Asafoetida – 1 pinch
Curry leaves – a handful
Dried red chilly – 1
Salt – 2 tsps
Tamarind - a small lemon sized ball of tamarind
Sesame oil – 2 tsps
Mustard seeds – ¼ tsp
Urad dal (Black gram dal) – ½ tsp
1. Heat ½ tsp of oil. Add asafoetida and pepper and roast.
2. Next add cumin seeds, coriander seeds, tur dal, and red chilly and roast till the pepper cracks and the dal becomes golden in colour.
3. Add curry leaves and roast till it splutters.
4. Add the tamarind and remove from flame.
5. Allow the ingredients to cool, and then grind them finely. Add a 1 cup of water and salt and grind into a paste and set aside.
6. Heat oil in the now empty pan and add the mustard seeds and allow it to splutter.
7. Add urad dal and roast it till golden in colour.
8. Now add the ground paste with 1 more cup of water and salt.
9. Boil till the kozambu thickens and the aroma triggers off your digestive juices.
10. Remove from flame and serve with piping hot rice and a dollop of ghee.