Sukku Milagu Thipili kuzhambu is a medicinal and healthy kuzhambu variety. Dry ginger is a very healthy ingredient. For stomach upset or even for acidic issues, dry ginger is the best home remedy. It is used to treat cold, cough, headaches, fever and very good for digestion. Along with Dry ginger, Pepper and long pepper adds even more nutritional value to this kuzhambu. Mix this healthy, tasty and spicy kuzhambu with hot steaming rice.
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Recipe Card to make Sukku Milagu Kuzhambu
Sukku Milagu Kuzhambu | Sukku Milagu Thippili Kuzhambu | Dry Ginger Pepper Kuzhambu
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 91kcal
Sukku Milagu Kuzhambu is one of the traditional kuzhambu made using dry ginger and pepper which has lot of medicinal properties. Along with Dry ginger and Pepper we are also adding Thippili (Long pepper) which adds even more nutritional value to this kuzhambu. During winter this kuzhambu is very much recommended to make once in a week to get rid of seasonal fever or cold.
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Ingredients
For Spice Powder
- 3 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 teaspoon Urad Dal
- 1 tablespoon Coriander seeds
- 1 teaspoon Peppercorns
- 3 nos Red Chili
- 25 grams Sukku (Dry ginger)
- ½ teaspoon Arisi Thipili / Long Pepper
Other Ingredients
- 1 Lemon Size Tamarind (or 2 tablespoon Tamarind Paste)
- 5 nos Garlic cloves
- 10 nos Shallots / Baby Onions
- 1 teaspoon Salt adjust to your taste
- 1 tablespoon Grated Jaggery
For Tempering
- 1 teaspoon Cumin Seeds
- 3 tablespoon Gingelly Oil
- 1 teaspoon Mustard seeds
- Few Curry leaves
Instructions
Soak the Tamarind
- Soak tamarind in warm water for 10 mins and extract a thick juice and keep it aside. If you are going to use the Tamarind Paste then mix the tamarind paste with 1 cup of water and mix well.
For making Spice Powder
- Heat a teaspoon of oil in a pan. Add bengal gram dal, urad dal, coriander seeds, peppercorns, red chili and fry them in oil till dal turns golden brown color. Take these aside
- Again heat 1 teaspoon of oil in the pan, add long pepper, dry ginger and fry for about 3 minutes in medium flame. Take these roasted ingredients in a mixer jar
- Add cumin seeds and grind everything to a smooth paste by adding little water (about 2 tablespoon of water)
Let's start making the Kuzhambu
- Heat 2 tablespoon of gingelly oil in a pan. Add mustard seeds and allow it to sputter. Add curry leaves and fry for few seconds
- Next, add garlic cloves and shallots and stir-fry in oil till the onions turn translucent
- Then, add the tamarind extract (or Tamarind Paste) along with salt and boil the tamarind extract till its raw smell goes off (about 5 minutes).
- When the tamarind’s raw smell goes off, add the ground spice paste and give a good mix
- Keep the flame in low and allow the kuzhambu to boil for 10 mins. Finally add grated jaggery and give a good mix and switch off the flame
- The tasty and healthy Sukku Milagu Thipili Kuzhambu ready to serve!
Video
Notes
- Generally we get Sukku, milagu, Thipili in any Indian Grocery shop. There are 2 varieties of Thipili available, one is Arisi thipili and another one is Kandanthipili. We are using arisi Thipili for this recipe. We can get these Thipili in Ayurveda shops (Naatu Marundhu Kadai)
- Do not add more long pepper (Thipili). If added more, we may experience itching of tongue
- If you don't have Dry ginger piece you can use dry ginger powder
- Adjust the spice level according to your needs.
Nutritional Info
Nutrition Facts
Sukku Milagu Kuzhambu | Sukku Milagu Thippili Kuzhambu | Dry Ginger Pepper Kuzhambu
Amount Per Serving (1 cup)
Calories 91
Calories from Fat 36
% Daily Value*
Fat 4g6%
Monounsaturated Fat 2g
Sodium 44mg2%
Potassium 325mg9%
Carbohydrates 16g5%
Fiber 9g38%
Protein 3g6%
Vitamin A 1IU0%
Calcium 1mg0%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Sukku Milagu Kuzhambu:
- Soak tamarind in warm water for 10 mins and extract a thick juice and keep it aside
- Heat a teaspoon of oil in a pan. Add bengal gram dal, urad dal, coriander seeds, peppercorns and red chili and fry them in oil till dal turns golden brown color. Take these aside
- Again heat 1 teaspoon of oil in the pan, add long pepper and dry ginger and fry for 3-4 mins in medium flame. Take these roasted ingredients in a mixer jar
- Add cumin seeds and grind everything to a smooth paste
- Heat 2 tablespoon of gingelly oil in a pan. Add mustard seeds and allow it to sputter. Add curry leaves and fry for few seconds
- Next, add garlic cloves and shallots and stir-fry in oil till the onions turn translucent
- Then, add the tamarind extract along with salt and boil the tamarind extract till its raw smell goes off.
- When the tamarind's raw smell goes off, add the ground spice paste and give a good mix
- Keep the flame in low and allow the kuzhambu to boil for 10 mins. Finally add grated jaggery and give a good mix and switch off the flame
- The tasty and healthy Sukku Milagu Thipili Kuzhambu ready to serve!
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| Sukku Milagu Thipili Kuzhambu | Dry Ginger Pepper Kuzhambu |
