Am kick starting my second week of this month's Mega marathon with an another interesting theme. As i told earlier am running this month's marathon with 4 different themes. After posting 6 International breakfast dishes from different part of the world, this week's posts are going to be some fingerlicking delicious gravies with No Onion No Garlic as theme. South India gravies or curries are rarely prepared without onions & garlic. Even i cant imagine making gravies without these two ingredients. Obviously my vegetable basket will always have both onions and garlic in stock. When i picked the NO onion NO garlic dishes as theme for this week's blogging marathon i prepared a list of no onion no garlic dishes and picked 6 among those dishes which are usually prepared with loads of onions and garlic cloves. My own version of Pepper gravy aka Milagu kuzhambu always have shallots and handful of garlic cloves. When i planned to cook Pepper gravy for this theme,its seriously hard to skip these two ingredients,but still you can prepare this dish specially for No onion No garlic dieting peoples.
Spiced with freshly grounded masala, this pepper gravy makes an excellent meal when served with hot piping rice topped with some ghee and papads. I usually use gingelly oil for making this sort of thick gravies, obviously i dont want to skip gingelly oil,yes this oil brings a subtle flavor to this gravy. This gravy can be prepared earlier and they stays prefect for a week if conserved properly in an air tightened bottle or box in fridge. However we didnt missed the shallots/onions or garlic in this gravy. This healthy gravy is definitely a must try if you love some tangy gravies to enjoy with your bowl of rice.
2cups Tamarind extract
1/4cup Gingelly oil
Salt
1/2tsp Cumin seeds
1/2tsp Mustard seeds
Few curry leaves
To roast & grind:
1tbsp Black pepper
2tbsp Coriander seeds
1tsp Fennel seeds
1tsp Cumin seeds
5nos Dry red chillies
1tbsp Rice
Heat a teaspoon oil in a pan, dry roast all the ingredients given under the list 'to roast & grind', grind as smooth paste with enough water.
Heat gingelly oil, add the mustard seeds, cumin seeds and curry leaves, fry until they turns brown.
Now add the tamarind extract,salt to the cooking veggies, bring it to boil.
Add now the freshly grounded masala to the boiling tamarind water, add half a cup of water and cook everything in medium flame.
Cook the gravy with lid closed until the oil gets separates from the gravy.
This gravy will be bit thick.
Serve this pepper gravy with rice and papads.
Spiced with freshly grounded masala, this pepper gravy makes an excellent meal when served with hot piping rice topped with some ghee and papads. I usually use gingelly oil for making this sort of thick gravies, obviously i dont want to skip gingelly oil,yes this oil brings a subtle flavor to this gravy. This gravy can be prepared earlier and they stays prefect for a week if conserved properly in an air tightened bottle or box in fridge. However we didnt missed the shallots/onions or garlic in this gravy. This healthy gravy is definitely a must try if you love some tangy gravies to enjoy with your bowl of rice.
2cups Tamarind extract
1/4cup Gingelly oil
Salt
1/2tsp Cumin seeds
1/2tsp Mustard seeds
Few curry leaves
To roast & grind:
1tbsp Black pepper
2tbsp Coriander seeds
1tsp Fennel seeds
1tsp Cumin seeds
5nos Dry red chillies
1tbsp Rice
Heat a teaspoon oil in a pan, dry roast all the ingredients given under the list 'to roast & grind', grind as smooth paste with enough water.
Heat gingelly oil, add the mustard seeds, cumin seeds and curry leaves, fry until they turns brown.
Now add the tamarind extract,salt to the cooking veggies, bring it to boil.
Add now the freshly grounded masala to the boiling tamarind water, add half a cup of water and cook everything in medium flame.
Cook the gravy with lid closed until the oil gets separates from the gravy.
This gravy will be bit thick.
Serve this pepper gravy with rice and papads.
Priya , No onion No garlic theme is super . For people who use lots of onion and garlic it is hard to cook without these two .
ReplyDeleteYou have prepared a delicious gravy without these two , the pepper and tamarind combo sounds absolutely stunning !
I am going to bookmark all of your dishes this week Priya. I can't imagine cooking with either of these mostly and its going to be a wonderful experience to read about it..this gravy looks fantastic Priya, so yummy!
ReplyDeleteCan never say no to this lipsticking kuzhambu and making without onions and garlic is a super challenge!! Waiting for the remaining kuzhambu too!!
ReplyDeleteIt's my favorite kulambu to have with some hot rice. But never tried it without onion and garlic, sounds interesting, will give a try on next time. Look too good.
ReplyDeleteSuch a flavorful and delicious gravy and a perfect recipe without onion garlic !! it does sure look lip-smacking aks, am unable to continue writing the comment as I tend to scroll back to see this flavorful gravy.. This is such an amazing keeper. I truly understand it is so difficult task to do no onion no garlic with pepper gravies but your mullai is one science lab which can create a substitution for everything and can come up with an amazing recipe likes this !! Chance e illai yeppadi ippadi yellam think pannureenga.. Give me some gyan too :)
ReplyDeleteWe used to cook without onions and garlic for years and we never missed them. This version of milagu kulambu looks awesome and love that with rice and appalam. That is one yum meal..
ReplyDeleteVery flavorful gravy with the spice blend you listed. I can imagine the flavor with onion n garlic and I feel they are not going to be missed as much in this gravy :)
ReplyDeleteWow, what a tasty looking kuzhambu that is Priya. I make no onion and no garlic recipes at least once a week and this recipe sounds absolutely amazing. That spice powder with peppercorn and other spices is so flavorful.
ReplyDeletesooda sadham, nalla ennai, milagu kuzhambu and appalam... sema... love it Priya. Mostly we do this as no onion no garlic but during postpartum, we do this with garlic. My fav kuzhambu.
ReplyDeleteThis is a great dish Priya. Love the whole platter. Looking forward to see the other dishes in this series!
ReplyDeletePriya, for many people cooking without onion and garlic is very hard. Right from the days of growing up, I have seen my family adapt cooking without onions and garlic and I follow it now as well. This milagu kuzhambu is my kind of comfort food with steaming hot rice and ghee. This is our Sunday special after a nice head bath.
ReplyDeletewow priya,that looks finger-licking good!!! chance e illai, i m drooling!! hot steaming rice, some pepper kuzhambu and appalam, sugam po!!!
ReplyDeleteMilagu khuzambu look so spicy and tasty. I guess it does make a lot of difference without onion and garlic but at the same time flavor is changed too.
ReplyDeleteI've not as yet made any curry just using tamarind extract. This is definitely a different kind of curry for me. Am sure it must be very tasty. A healthy curry as tamarind is good for health.
ReplyDeleteFunnily we never add onion garlic to Milagu kuzhambu. That entire plattEr with appalam is very inviting ..
ReplyDeleteWow.. looks so finger licking recipe... so perfect and tasty.
ReplyDeleteA fantastic gravy.Sounds finger licking good even without the addition of onion and garlic.
ReplyDelete