Monday, January 18, 2010

Pachai Milagu Kara Kulambu ~ Green Peppercorns in Tamarind Gravy!

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 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.

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And a new ingredient came to my attention when my help gave me 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.

It was then that I was suggested that I make a Kara Kolambu with this. I was imagining how aromatic and pungent it was going to be. Yet I was not ready the for the final sensation that hit me on tasting this.

During my last vegetable shopping, I was so tempted to buy a lovely cauliflower, which apparently is still lying in the fridge. I searched for quite a few new cauliflower recipes, not wanting to let the season pass away without me trying something new. So hoping I should be trying out some soon!

Meanwhile check out this tangy kolambu fit to arose a dying tongue!

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Pachai Milagu Kara Kulambu ~ Green Peppercorns in Tamarind Gravy!

Ingredients Needed:

Fresh Peppers - 3 -4 with the wine
Onions - 2 medium
Tomato - 1 medium
Tamarind pulp - 2 -3 tbsp
Curry leaves - few
Garlic - 3 -4 cloves
Chili powder - 1/2 tsp
Coriander powder -1 tsp
Sambar powder - 1 tsp
Mustard seeds- 1/2 tsp
Salt to taste
Oil - 2 -3 tsp

Method to prepare:

Wash the fresh peppers ensuring the corns don't fall off, keep aside.

Heat a pan with oil, pop the mustard, then add curry leaves. add chopped garlic and onions. Fry till the onions are brown. Then add finely chopped tomatoes along with salt and turmeric.

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 and 1 cup of water. Bring to boil. When the gravy reaches the consistency you want, drop in the fresh peppers and cover with a lid and cook on slow flame for 5 mins.

Serve with steaming rice


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Notes
  • The fresh pepper needs to be added only in the final stage and it gets very pungent otherwise. Even one peppercorn is very hot and goes to your head.
  • This dish can be stored for couple of days in room temperature.

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21 comments :

Susan said...

Valli, that looks spectacular. I've never seen nor used fresh peppercorns of any variety. My mouth is watering over this.

myspicykitchen said...

This is something new to me, cooking with fresh peppercorns. Nice recipe!

indosungod said...

Kara Kulambu looks super with those fresh pepper corns. Grandma added those to lime pickle.

PJ said...

Srivalli, they sure look great! I wish I had some fresh green peppercorns on the wine right now to try out too :)

Soma said...

This looks so intriguing and mouthwatering! I have never seen fresh peppercorns .. and very far away from making curry with them!

Bergamot said...

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.

Nithu Bala said...

New & delicious recipe..love the pictures..

jayasree said...

I have used fresh peppercorns in pickle only. Mouthwatering recipe.

sra said...

I've used them a couple of times, once in a mutton curry and once to make a briny pickle.

pelicano said...

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 said...

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 said...

Aww... Can imagine the taste!!! Awesome it would be!!

Happy Cook said...

Wow i have enver had a curry like this. The gravy looks so so drooley delicous. DO you eat eh pepecorns?

Ms.Chitchat said...

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

shanthi said...

They look great.

Priya said...

Such a delicious and tangy kuzhambu with beautiful green peppercorns...yumm!!

notyet100 said...

this looks so yummy wish i could get fresh peppers here,..

Tina said...

Its a new recipe dear...Kuambu looks superb and yummy yummy...

Mallugirl said...

OMG! i am so jealous now. green peppercorns are my fav, and can't get them here. now u made me really homesick!

Swathi said...

srivalli, curry with green peppercorns looks really good.

Jhanani said...

You are such a wonderful cook, Valli. Never thought of using green peppercorns in cooking. Thx for sharing.

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