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Black pepper is among the world’s most traded spices, which is why it is called the ‘king of spices’. It is cultivated across Asia and is a native to the Malabar Coast in Southwest India. It might be one of the reasons why many South Indian dishes celebrate it like no other regional cuisine.
It is aromatic and has heat. Not many know but it is good for your gut health, brain function, immunity, nutrient absorption, blood sugar levels, and cholesterol. Because of its ample health benefits, it is also utilised in the pharmaceutical industry. But this article focuses on its culinary usage in some of the most cherished South Indian delicacies.
Milagu Kuzhambu (Pepper Tamarind Curry)
This South Indian curry is among a few all-rounder recipes that you can store in the fridge and use later with a variety of protein-rich items and vegetables. The sharpness of pepper marries aromatic curry leaves and pungent notes from garlic. All these different flavours intertwine with the sourness of tamarind, making it a perfect companion to Malabar parotta and steamed rice. Cook chicken and lamb in the gravy, and you will be left licking your finger with every bite.
Pepper Mutton Fry
Have you tried pepper mutton fry? If you call yourself a foodie or non-vegetarian lover, you must try this dish once. A masala of shallots, spices, and black pepper is prepared in which tender mutton pieces are stir-fried. Its smoky, spicy, and fresh flavour makes this dish a must-have part of the table. The fiery note will surprise you, and if you say you can tolerate heat, this dish is the right pick to challenge yourself.
Chettinad Pepper Chicken
It is a spicy preparation of chicken that boasts heat from black pepper which you will feel at the back of your throat. A blend of peppercorn, fennel seeds, and cinnamon is prepared in which chicken is cooked slowly so that all flavours are encapsulated in the meat. While the star of the show is chicken, you can use the same ingredient to cook fish, mutton, or veggies like butternut squash, pumpkin, and potatoes.
Kaara Kozhambu With Pepper
Kaara kozhambu is a tamarind-based curry flavoured with black pepper. It is spicy because a generous amount of red chillies are used, and vegetables are cooked in this lip-smacking blend. You can make it nutritious by adding all the veggies you like, including yam, pumpkin, okra, drumstick, etc. You can also add the ones you don’t like, and you will not even notice them when the gravy is served with steamed rice.
Egg Pepper Fry
Egg pepper fry or muttai milagu varuval is a unique way to prepare the protein. Once you try this, you will forget all about omelettes, poached eggs, and North Indian egg curries. The base is prepared using black pepper, onions, curry leaves, and a few regional spices. This peppery preparation is not for people who cannot tolerate heat. You can serve it as a side dish or enjoy it with parotta.
