Black pepper is known as Milagu in Tamil and Kali Mirch in Hindi. Garlic is known as Poondu in Tamil and lasun in Hindi.
Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions.
Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine.Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine not to be confused with the capsianin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.
One tbsp (6 grams) of ground black pepper contains moderate amounts of vit K , iron and manganese with trace amounts of other essential nutrients protein and dietary fibre.
Black pepper, either powdered or its decoction is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough, etc.
Today I have made a very traditional recipe with pepper, Milagu Khuzhambu. I have added garlic in this which can be avoided if not preferred.
Ingredients Tamarind- small lemon sized
Peeled garlic ( Poondu) -
1/4 th cup
Salt to taste
To roast and grind
Urad ( ullundhu) dal- 1 tbsp
Tuvar dal- 2 tsps
Whole pepper- 2 tsps
Red chillies- 4-5
Curry leaves- 2 tbsp
Sesame oil- 2 tbsp
Mustard- 1 tsp
Method
Soak tamarind in
1/4th cup of water.
Roast the ingredients mentioned for grinding in little oil.
Cool and grind it along with soaked tamarind and few cloves of garlic.
Add 2 cups of water to the ground paste and mix it well.
Heat oil in a pan. Add mustard. When it starts spluttering, add the remaining garlic cloves. Sauté for few seconds and then add the ground and diluted paste. Add salt and mix well.
Let it boil it the gravy becomes thick and oil starts floating on top. Serve at room temperature with steamed rice drizzled with melted ghee:)
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