Pachai Milagu Kara Kulambu is made with fresh green peppercorns in tamarind gravy. This is a delicious side dish served with hot steamed rice.
Tamarind based gravies like Puli Kolambu, Vatha Kolambu, Vendakai Kara Kolambu to name some, are so famous in Tamil Nadu. These basically get their tangy taste by adding Tamarind pulp to the base. Though I don't make this gravy that often, as hubby dear is not so fond of sour dishes, Athamma loves them. So when hubby dear was not in town, I try to make this.
However, these days there has been an improvement that Hubby dear has started eating these tangy gravies and we do make it when we are bored of dals.
This Green Peppercorns in Tamarind Gravy is a tangy gravy made with fresh peppers.
And a new ingredient came to my attention when my help gave me a handful of fresh whole peppers. I remember seeing these still on trees during my visit to Kerala and seeing them on my oven, took me back to those days. I have never used fresh peppercorns, so wasn't sure how to go about using them other than drying them up and use.
On running out of ideas, I was suggested I make a Kara Kolambu. I was imagining how aromatic and pungent it was going to be. Yet I was not ready for the final sensation that hit me on tasting this.
Meanwhile, check out this tangy kolambu fit to arose a dying tongue!
Ingredients Used in this gravy:
We add the fresh Peppers along with the vine to this gravy. The fresh pepper spice is different from the dried Pepper.
The tamarind pulp added balances the spice well.
When the kulambu thickens, add the fresh pepper in the final stage and it gets very pungent otherwise.
Even one peppercorn is very hot and goes to your head.
You can store this dish at room temperature even for a couple of days.
Recipe
Pachai Milagu Kara Kulambu ~ Green Peppercorns in Tamarind Gravy!
Ingredients
- 3 to 4 Fresh Pepper Vines
- 1 cup Onions
- 1/2 cup Tomato
- 2 to 3 tbsp Tamarind Pulp
- A Sprig Curry Leaves
- 3 to 4 Garlic Cloves
- 1/2 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Sambar Powder
- 1/2 tsp Mustard Seeds
- Salt to Taste
- 2 to 3 tsp Cooking Oil
Instructions
- Wash the fresh peppers ensuring the corns don't fall off, keep aside.
- Heat a pan with oil, add the mustard, curry leaves, chopped garlic and onions.
- Fry till the onions are brown.
- Now add finely chopped tomatoes along with salt and turmeric. Cover and cook for 5 mins.
- Add the chili powder, coriander powder, and sambar powder. Mix everything and allow it to cook for 5 mins in sim.
- Then add the tamarind pulp along with a cup of water and bring to a boil.
- When the gravy reaches the consistency you want, drop in the fresh peppers and cover with a lid and cook on a slow flame for 5 to 7 mins.
- Serve with steaming rice.
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If you are interested in other recipes, read more Kulambu Recipes or another interesting tamarind based recipe like this Seppankilangu Puli Kulambu
Susan says
Valli, that looks spectacular. I've never seen nor used fresh peppercorns of any variety. My mouth is watering over this.
myspicykitchen says
This is something new to me, cooking with fresh peppercorns. Nice recipe!
PJ says
Srivalli, they sure look great! I wish I had some fresh green peppercorns on the wine right now to try out too 🙂
Soma says
This looks so intriguing and mouthwatering! I have never seen fresh peppercorns .. and very far away from making curry with them!
Nithu Bala says
New & delicious recipe..love the pictures..
indosungod says
Kara Kulambu looks super with those fresh pepper corns. Grandma added those to lime pickle.
jayasree says
I have used fresh peppercorns in pickle only. Mouthwatering recipe.
Bergamot says
I always wondered what could be done with the green peppercorns..now I know, the curry looks amazing...that thought of biting into a pungent pepper is scrumptious.
pelicano says
I can get preserved green peppercorns here; have a small jar, so...after reading your post I started eating them and thinking how they might taste in this sweet-sour sauce...not as good as fresh, I know- you are so lucky, and that pic is very pretty.
jayasri says
Oh!, looking at those corns, you made me envy you!!, I used to make pickles from them from a keralite friend in India, I don't get them here!!, but this a new dish to me, The clicks are soooo good!, it is making me drool, feels like picking one stick can I ?
Rohini says
Aww... Can imagine the taste!!! Awesome it would be!!
Ms.Chitchat says
I have pickled green peppercorns. You have discovered other ways of cooking it too. Kudos to u!!!!!Pic looks too good. Will certainly give a try when I get hold of fresh peppercorns.
Chitchat
Priya says
Such a delicious and tangy kuzhambu with beautiful green peppercorns...yumm!!
notyet100 says
this looks so yummy wish i could get fresh peppers here,..
sra says
I've used them a couple of times, once in a mutton curry and once to make a briny pickle.
Happy Cook says
Wow i have enver had a curry like this. The gravy looks so so drooley delicous. DO you eat eh pepecorns?
Tina says
Its a new recipe dear...Kuambu looks superb and yummy yummy...
shanthi says
They look great.
Mallugirl says
OMG! i am so jealous now. green peppercorns are my fav, and can't get them here. now u made me really homesick!
Swathi says
srivalli, curry with green peppercorns looks really good.
Jhanani says
You are such a wonderful cook, Valli. Never thought of using green peppercorns in cooking. Thx for sharing.