Thursday, August 1, 2013

Pepper Kuruma | Milagu Kuruma

It was a hectic month and I really don’t find time to concentrate on my blog and the recipes. Change of location cos of TH’s job-shift, packing the things from there and unloading it here, searching for apartments and analyzing the things going on and on… oooops!!! Waaatta bad month it was.  
I try to post few recipes which I had in my list previously. One such recipe is this Pepper Kuruma. I usually make this for our week end breakfast along with hot idlis and dosas. This tastes exactly like Paya which we make with the leg of lamb. TH used to call this as Veg-Paya and he loves it.

If ur a pepper lover and I bet you will definitely love the recipe. This can even be served with plain steamed rice.

Preparation time: 10 minutes
Cooking time: 20 minutes


1/2 cup finely chopped onions
1 small size tomato (chopped)
1 bay leaf
½ tsp fennel seeds
¼ tsp chilli powder
½ tsp coriander powder
Generous pinch of turmeric powder
Paste 1
1tbsp pepper corns
2-3 garlic cloves
1 tsp cumin seeds
1tbsp grated coconut
 Paste 2
1 onion (sliced)
1 tomato

How to make it

  • Dry roast the items given under Paste 1 column except grated coconut. Make a smooth paste of that by adding little of water.

  • Fry the items given under Paste 2 Column with little of oil and make a smooth paste of it. Keep aside.

  • In a pan heat 1tbsp of oil, throw the fennel seeds and bay leaf. Fry a little.
  • Add the chopped onions and sauté till it turns light brown. Add the chopped tomatoes.  Mash the tomatoes.

  • Now add chilli powder, coriander powder and turmeric powder and mix well.

  • Add 2 cups of water and also add salt at this time. Allow it to boil.

  • Once it starts boiling add the Paste 2. Stir well.
  • After 1-2 mins add the Paste 1. Mix well. Check for salt.
  • Let it stand for 2-3 mins in medium flame. Don’t allow it to boil after adding Paste 1.
  • Garnish with coriander leaves.
  • Serve hot with steamed rice/idly/dosa.