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.
Pachai Milagu Kara Kulambu ~ Green Peppercorns in Tamarind Gravy!
- 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
- 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.