Pepper Pulikuzhambu

Pepper pulikuzhambu - easy, tasty and healthy kuzhambu that is loaded with excellent flavours. This kuzhambu is perfect during winter season. If you want to spend less time in your kitchen you can cook this kuzhambu with minimal work and time. I learnt this recipe from a TV cookery show by Chef Jacob.

You may have also read a couple of pulikuzhambu recipes in my blog that requires lots of small onions, garlic cloves, other spices and tamarind. In this recipe also it includes the same classic ingredients and in addition we have to add whole black peppercorns and black pepper powder. I always suggest to soak the tamarind in warm water for 10 to 15 minutes. If you noticed, when you soak the tamarind in warm water before extracting the juice, it is easier to extract thick pulp with less water. The most important ingredient in this recipe is the asafoetdia, so please don't forget to add it. This kuzhambu is perfect for beginners, bachelors without any complicated steps. Just remember the instructions and prepare this easy, tasty and healthy pepper pulikuzhambu. For more kuzhambu recipes click Kuzhambu.

Here is a short video for Pepper Pulikuzhambu

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : kuzhambu/lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients

15 small onions

15 garlic cloves

1 tbsp tamarind

1/2 tsp mustard seeds

1/2 tsp urid dal

1/4 tsp fenugreek

1 tsp black pepper

1/4 tsp turmeric powder

2 tsp sambar powder

2 tsp black pepper powder

2 tsp powdered jaggery

2 tsp asafoetida powder or small piece compounded asafoetida

few curry leaves

3 tbsp gingelly oil

salt

Cooking Directions

Soak the tamarind in hot water and extract the juice.

Heat oil in a mud pot and add fenugreek, mustard seeds and urid dal. Allow them to crackle.

Then add the peeled onions and garlic. Saute them in a medium flame. When it turns golden brown add curry leaves and whole black pepper. Stir it for a second and add the tamarind juice.

Then add turmeric powder, salt, pepper powder and sambar powder.

Bring this tamarind mixture to a boil and continue to cook. Cook till the mixture has thickened and then add the asafoetdia powder and powdered jaggery. Now keep the flame in low and cook till the kuzhambu becomes thick or till you see oil floating on the top of the kuzhambu. Once you see this consistency switch off the flame and and keep as it is in the pot for few more minutes minutes. minutes.

Serve this kuzhambu with fried papads and potato fry.

Pepper Pulikuzhambu with step by step photos

Soak the tamarind in hot water and extract the juice with 1 to 1.5 cups of water. Strain the tamrind water if there is any impurities. If you are using tamarind paste dissolve 1.5 tbsp tamarind paste with 1 cup of water. Heat oil in a mud pot and add fenugreek, mustard seeds and urid dal. Allow them to crackle. Then add the peeled onions and garlic. Saute them on a medium flame.

When it turns golden brown add curry leaves and whole black pepper. Stir it for a second and add the tamarind juice.

Then add turmeric powder, salt, pepper powder and sambar powder. Do not brown them.

Bring this tamarind mixture to a boil and continue to cook.

Cook till the mixture has thickened and then add the asafoetdia and jaggery.

Now keep the flame in low and cook till the kuzhambu becomes thick or till you see oil floating on the top of the kuzhambu.

Once you see this consistency switch off the flame and and keep as it is in the pot for few more minutes.

After finishing this kuzhambu cook the rice. Keep it everything ready to serve and pour it over the hot rice and serve it immediately with potato fry and papads. You can enjoy this kuzhambu on cold winter days. If you serve it hot your whole family will enjoy this delicious and healthy Pepper pulikuzhambu. You can add a tbsp of gingely oil while serving.

Notes

Instead of sambar powder you can also use vathakuzhambu powder or 3/4 tsp chilly powder, 1/2 tsp coriander powder and 1/4 tsp cumin powder. If you use compounded asafoetodia the kuzhambu will have a unique taste.

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