Poondu-Milagu Kuzhambu (Garlic & Pepper in Spicy Tangy Gravy)

My parents were here with me for a few days and I had a whale of a time - shopping, temple hopping,talking endlessly,reminiscing & getting nostalgic about those good ol' times - the fun was endless. Samyu & Sreeni were pampered to the hilt and are buzzing with the happy memories not to mention the bagful of goodies they were showered with ! After getting married and now becoming a mother of two, I respect the value of their parenting daily. Oh I love them so much & feel bad that their vacation was for a very short time, nevertheless these moments will be etched in our memories forever. 

My mom had happily donned the Chef Cap dishing out all my favourite food and yours truly binged on the succulent delights unabashed ! One of her many dishes I totally freaked out was Garlic-Pepper Kuzhambu (gravy) which is loaded with a whole lot of goodness. It is one of the 'Pathiya Saapadu/பத்திய சாப்பாடு /Saathvik Khana, a food that is sans fat and at the same time healthy & very digestion friendly.The dish can be given to lactating mothers too as garlic is said to help babies ingest more milk ! Besides this, the dish  helps in cleansing the body naturally thus detoxifying it  and also helps in reliving  abdominal disquiet & listlessness.

I almost forget to mention that the dish tastes best with rice and the perfect accompaniment to go with it is Paruppu Thogayal (Lentils Chutney). The gravy can be refrigerated and used up to a week. Frankly speaking the kuzhambu vanished in a day !

The health benefits of garlic & pepper is well known and the dish packs a punch.

what's in it:-

• Garlic - 15 to 20 pods
• Tamarind - a lemon sized or if using paste 1 tbsp 
• Sambhar Powder - 1 tsp - (store bought) - optional
• Salt- to taste
• Turmeric Powder - 1 tsp
• Sesame Oil - 1 to 2 tsp
• Mustard - 1 tsp for tempering
• Black peppercorn - a fistful
• Toor Dal - a fisful
• Cumin Seeds - a fistful
• Curry leaves - a few
• Red Chillis - 1 to 2 - to taste
• Coriander Seeds - a fistful
• Asafoetida - a pinch or two

How:-

In a skillet add little oil &  stir fry all the ingredients highlighted in blue till golden. Let it cool for a while and pulp it to a (not so fine- not so coarse) powder.

In the meanwhile extract pulp from the tamarind and add 2 to 3 cups of water and set aside. In a thick bottomed vessel, add sesame oil and as it warms up let the mustard seeds crackle. Now add the garlic pods and saute it for a few seconds. Add the tamarind water with salt & turmeric powder and bring it to a boil. Now add the sambhar powder (if using) and let it simmer in the tamarind water till the raw smell evaporates. Now add the ground powder and let the gravy cook till it thickens.

Adjust the seasoning & serve hot !

For the Paruppu Thogayal:-

• Toor Dal- 1 cup
• Red Chillis - to taste
• Sesame Oil - 1/2 tsp
• Salt - to taste
• Asafoetida - a pinch

How:-

Roast the lentils & the chillis in little oil to a golden brown. Grind it with adequate water to a thick paste like consistency. Season it with salt & asafoetida.

Serve with Gravy & steaming hot rice ! Enjoy !