Garlic is known as poondu in tamil and black pepper is known as milagu. Both garlic and pepper are very good for digestion.
Black pepper when taken internally, supports circulation, reduce inflammation and stimulate digestive juices and enzymes.

Garlic has lot of nutrients and medicinal qualities which are very beneficial for the general health.

It is always good to include pepper and garlic in day to day cooking.

Today I have made a very therapeutic dish , Poondu Milagu Khuzhambu which is a reduced tamarind based gravy. It’s a very healthy and a tasty dish. It’s one of our family’s favourite:)

Sharing my fool proof recipe with you all and I hope you all would like it too:)

Ingredients
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Tamarind – small lemon sized

Turmeric powder- 1/2 tsp

Grated jaggery – 1 tsp

Salt to taste

Garlic – 20-25 cloves

For the spice powder

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Whole black pepper- 2 tsps

Split urad dal- 2 tsps

Coriander seeds ( dhania) – 2 tsps

Tuvar dal ( pigeon peas)- 1 tsp

Red chillies- 4-5

Curry leaves – few

Garlic – 4-5 cloves

Oil – 1/4th tsp

For tempering

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Ghee – 2 tsps

Mustard – 1 tsp

Curry leaves – few

Asafoetida- a pinch

Garlic – 5-6 cloves

Method

Soak tamarind in a cup of water for 30 mins.

Squeeze well and take the extract.

Roast all the ingredients mentioned for the spice powder except garlic in little oil. Cool and grind along with garlic to a powder.

In a pan, add the tamarind extract, turmeric powder, salt, jaggery and the garlic cloves. Boil well till the garlic is cooked soft and the raw smell of tamarind goes away.

Now add 1 cup of water to the spice powder, mix well and add to the tamarind mixture. Mix well and check for the seasonings. Let it boil till the gravy becomes thick and coats the spoon.

Heat ghee in a pan. Add mustard. When it starts spluttering, add the garlic, asafoetida and curry leaves. Sauté till the garlic turns golden and add the tempering to the Khuzhambu.

Serve the Khuzhambu with hot steamed rice drizzled with melted ghee:)