Poondu Milagu Kuzhambu | Garlic And Pepper Gravy

 After the  festive days its time for us to detox .Once people  hear the word detox they usually think about juices, but did you know that our simple spices does the job even better .  This Poondu milagu kuzhambu/gravy is one such recipe with medicinal values.It is perfect for days when you want to get rid of all the impurities formed in your body due to bingeing. It is very good for cold , cough and asthma problems too.
The main ingredients are pepper, garlic and cumin seeds which play a pivotal role.
Pepper increases the secretion of hydrochloric acid which is very important for digestion process, it is also antimicrobial and rich in fibre and vitamins. It also has antioxidant properties.
Garlic 's health benefits are widely documented . It helps in reducing blood pressure, sugar and cholesterol.
It is rich in selenium.
Recent research shows that garlic has a compound that reduces the production of number of fat cells thereby reducing obesity.
Cumin seeds are rich in iron thus it enhances the immunity.
Prevents cancer.
Increase the secretion of pancreatic enzymes which aid in digestion and assimilation of nutrients.
It's potent free radical scavenging abilities enhance liver detoxification.

These are just the tip of the iceberg there is plenty of health benefits for these spices I think I will have to write a separate blog for that.😀

For now try out this recipe and see the benefits for yourself.It is a really simple and easy to make dish .

Ingredients

Garlic-2 full pods
Tamarind extract-from small lemon sized tamarind
Gingelly oil-1 tbsp
Salt-to taste
Curry leaves few

For Masala

Pepper-2 tbsps
Cumin seeds-1 tbsp
Onion-1 no
Garlic-4 cloves
Sambar powder-1 tsp
Dhaniya powder-3 tsps
Turmeric powder-1/2 tsp

Recipe Video 

Method

👉Heat 1 tsp of oil in a kadai add the pepper, cumin seeds and sauté for a minute then add onion,garlic fry for 2 minutes.

👉Add the powders saute just for few seconds and grind everything together to a fine paste.

👉Now again heat gingelly oil in the same kadai sauté the garlic until its cooked , then add the curry leaves followed by the ground paste and tamarind extract , salt, add little water and allow it to cook until raw smell goes and the kuzhambu thickens to desired consistency.
👉Serve hot with rice, idli, dosa, poori and chappati.

Preparation time -20 mins
Serves -4-6