Milagu Kuzhambu Recipe | Oil-free Pepper Broth

Vegan Milagu Kuzhambu / Pepper Broth Recipe

Milagu Kuzhambu is so full of flavour and spices that it will leaving you smacking your lips as you finish up every last drop of it.

Milagu Kuzhambu as the name goes is a peppery broth popular in South India. The strong pepper flavour of this broth makes it super spicy but with the goodness of the medicinal properties of pepper.

Not one for the fainthearted, Milagu Kuzhambu is so full of flavour and spices that it will leaving you smacking your lips as you finish up every last drop of it. Try our whole food plant based Milagu Kuzhambu and enjoy the burst of flavours and spices in your mouth.

Whole Food Plant Based Milagu Kuzhambu / Pepper Broth Recipe

Course: Side Dish for Course 3: Grain Dishes for Lunch & Dinner Meals, Soup / Beverage
Cuisine: Tamil Recipe from South India
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 people

INGREDIENTS

Main Ingredients

1. 2 Tomatoes Medium Sized
2. 1/2 tsp Turmeric Powder
3. 1/2 Dried Red Chili
4. 2 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
5. A pinch Hing / Asafoetida / Perunkaayam
6. 1/2 tsp Mustard Seeds
7. 2 tsp cashews

Pepper Masala Powder

1. 4 tsp Black Pepper Whole
2. 2 tsp Coriander Seeds
3. 1 tsp Toor Dal
4. 1/4 cup Curry Leaves
5. 1/4 tsp Fenugreek Seeds / Methi / Menthya / Venthayam

INSTRUCTIONS

Pepper Masala

1. Dry roast toor dal in an iron ladle or a small, heavy bottomed vessel / kadai.
2. Grind toor dal with black pepper, coriander seeds, curry leaves, and methi seeds (fenugreek seeds) to a paste.

Milagu Kuzhambu / Pepper Broth

1. Grind tomatoes and boil tomato paste in a vessel. Once it starts boiling, add the pepper masala paste, turmeric powder, dried red chili, hing, and miso paste. Boil for five more minutes, until it loses the raw smell.
2. Dry roast mustard seeds for a few seconds until they start sputtering. Once they start sputtering, immediately drop them into the milagu kuzhambu. Garnish with cashews. Serve fresh.

Nutrition Science Highlights for WFPB Milagu Kuzhambu Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why spices? Spices are among the healthiest foods on the planet in terms of their ability to prevent and reverse chronic diseases. They pack the highest antioxidant:calorie ratio. Just one pick of spice powders exponentially increases the antioxidant content of any dish. Dishes like these, that have many strong spices, are a great way to amp up the health quotient of our everyday meals.