Spicy Pepper Gravy Recipe

A hot pepper gravy prepared specially in winters.This milagu kuzhambu / pepper gravy is usually given to new mothers as a part of their pathiyam diet ( the diet usually followed by new mothers after labour Some people add garlic to this kuzhambu and you can do so if you wish to. But the traditional Tambram version is done without garlic. If you are making this kuzhambu for breast feeding mothers / ladies who have just given birth, it is recommended to add some garlic as garlic helps with milk production and pepper with its anti bacterial properties, help the mothers recover fast after labour.

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Spicy Pepper Gravy
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Ingredients for Spicy Pepper Gravy Recipe

  • 1 tablespoon Bengal gram
  • 1.50 tablespoon Coriander seeds
  • 2 tablespoon Peppercorns
  • 3 Red chilli
  • 3/4 tablespoon Cumin
  • 5 Shallots
  • As required Some curry leaves
  • 2 tablespoon Coconut
  • 5 tablespoon Oil
  • 1 tablespoon Mustard and urad
  • 1/4 tablespoon Fenugreek
  • 200 gram Shallots
  • 15 Garlic Cloves
  • 1/4 tablespoon Asafoetida
  • 1 teaspoon Turmeric
  • As required Curry chilli powder
  • 2 glass Tamarind water
  • 1.50 tablespoon Rock salt
  • 1/2 tablespoon Jaggery

Directions: Spicy Pepper Gravy Recipe

step 1

  • STEP 1.Add bengal gram dal, coriander seeds, peppercorns,red chilli,cumin seeds and dry roast for a min.

step 2

  • STEP 2.Then in the same pot add 5 shallots and some curry leaves,grated coconut and roast it.

step 3

  • STEP 3.Add water and grind the roasted ingredients.

step 4

  • STEP 4.Grate coconut.

step 7

  • STEP 5.1.add oil in a pot and add mustard and urad.

step 8

  • STEP 6.2.add cumin and fenugreek

step 9

  • STEP 7.3.then add 200 gm shallots and saute for 3 mins.

step 10

  • STEP 8.4.now add garlic cloves and some curry leaves.

step 11

  • STEP 9.5.saute for 2 mins

step 12

  • STEP 10.6.add asafoetida,tomato and saute for a min.

step 13

  • STEP 11.7.add turmeric and saute for 2 mins.

step 14

  • STEP 12.8.then add chilli powder and grinded paste and saute for 3 mins.

step 15

  • STEP 13.9.add tamarind water and stir well.

step 16

  • STEP 14.10.now add jaggery,rock salt and mix well.

step 17

  • STEP 15.11.sprinkle some curry leaves,mix and serve
Nutrition
value
1246
calories per serving
89 g Fat33 g Protein77 g Carbs69 g FiberOther

Current Totals

  • Fat
    89g
  • Protein
    33g
  • Carbs
    77g
  • Fiber
    69g

MacroNutrients

  • Carbs
    77g
  • Protein
    33g
  • Fiber
    69g

Fats

  • Fat
    89g

Vitamins & Minerals

  • Calcium
    731mg
  • Iron
    24mg
  • Vitamin A
    1876mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    358mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    92mg
  • Vitamin E
    15mg
  • Copper
    3mcg
  • Magnesium
    464mg
  • Manganese
    34mg
  • Phosphorus
    524mg
  • Selenium
    26mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp