Milagu Kozhambu / Pepper Gravy

Milagu kozhambu is one recipe that would fall under so many categories like, instant recipe, pathiya samayal (food as medicine), spicy kozhambu, travel special, post-partum menu etc. So this kozhambu always has a special place in most of our menu cards and comes to the dining table often after a heavy treat. Needless to say, it also stays good in the refrigerator for a week.

This kozhambu will be served on the third day of marriage in Tamil Brahmin's community, i.e on the "Kattu Sadha Koodai". This day, usually in olden times, was the day people who attended the marriage, as well as the new bride and groom, would pack up and leave for their destination. Since they had to travel a long distance, food was usually packed and distributed, hence the name "Kattu Sadha Koodai" (A basket of packed food) which ideally consisted of long-lasting items like Idlis (smeared with Milagai Podi), Puliyodharai, Curd rice with appalams and Vadams (rice/sabudana crackers). And since the previous day would have called for a heavy treat, simple food is usually served on this day to ease the tummies. Milagu Kozhambu invariably does the trick, not compromising on the taste too.

Nowadays for the sake of convenience and time, in most marriages this Kattu Sadhai Koodai day is often opted out. But luckily in our marriage, this was on Saturday; so most of our relatives stayed back and we had the luxury of packing up in a leisure way. And since I was relocating in Chennai, but for some occasional sniffs, none of us were really crying or going through the usual post-marriage-we-will-miss-you thing. ;) Not to mention, we had this Milagu Kozhambu in our menu and V's grand mom indicated me that this is one of V's favorite dishes. I diligently recorded it in my mind, and here I am blogging my DH's fav! :)

Milagu Kozhambu
Pepper and Tamarind gravy for rice

What we need:
Tamarind - a marble sized ball
Pepper - 2 tbsp.
Dhania (Coriander seeds) - 2 tbsp.
Cumin (Jeera) - 2 tbsp.
Red Chilli - 2 or 3
Chana dal (Kadalai Paruppu) - 1 tbsp.
Toor Dal - 1 tbsp.
Asafoetida - 1 tsp.
Curry leaves - a sprig
Sesame /Gingely oil - 2 tbsp.
Mustard - 1 tsp.
Salt - as needed
Water - as needed

How to do:
1. Heat a tsp of Oil in the pan and roast Pepper, Cumin, Dhania, Red Chilli, Chana Dal, Toor dal, half of curry leaves till they emit a nice aroma. Take care not to burn them. Let them cool and blend it to a fine powder.
2. Meanwhile extract the tamarind pulp and set aside.
3. Heat Gingely oil and add the mustard, remaining curry leaves and asafoetida. When it starts to sputter, add the tamarind extract and salt.
4. When it begins to boil, add the ground powder and stir well. Reduce the flame to low-medium and simmer the gravy until it becomes thick and remove from flame.

Serve with rice, mixed with gingely oil and Sutta appalam!

Happy Cooking and happy Blogging!