This milagu kulambu is a very traditional, spicy, tongue tickling and flavorful kuzhambu made with whole black pepper corns. Its a very good recipe to treat cold or a wonderful comfort food to have for lunch during winter just like milagu rasam. It also makes a perfect travel food as it does not spoil quickly and keeps well for some days. Milagu kulambu and paruppu thogayal makes a rocking combo on any day. This kulambu is very easy to make and takes just 15 mins or so to make.
Its not only eaten along with rice in my home but also as a side with idli or dosa along with any chutney. You can always adjust the whole spices according to your taste and spice buds. Also when having it with rice, add a big dollop of ghee to the hot rice as it will reduce the body heat. Now off to the recipe..
- Cook the kulambu over low flame and when it thickens, take off the stove. No need to cook for a long time as it the tamarind will start to give a bitter taste.
- Do not miss out on the jaggery as it enhances the tangy taste and also reduces the sharp spiciness of the pepper and chili.
- Traditionally gingelly oil is used to make this kulambu but if you do not like the flavor use any vegetable oil of your choice.