Capsaicin:

Molaga Kuzhambu:

Milagai Kuzhambu. Fresh Red Chili Curry. Red Pepper Gravy. Pandu Mirchi Pulusu. Sivappu Milagai Kuzhambu.

Portuguese travelers introduced chilies to Indians…somewhere around 1400s. Tamilians(South Indians) used peppercorns for taste before that. When ever anyone say…Dutch settlers brought these, Arabs introduced that…..first question comes to mind is…what would have people used in time immemorial!!! The word paprika comes from the Latin word ‘pepper’. Well….the chili pepeprs get their kick from this chemical called ‘capsaicin’….which releases Annalyse gas, the pungent and acrid smoke of heating. Girls carry these in powdered form for defence. Even Police forces use tear gas made from capsaicin. Ha ha…In a country side…..people use this to ward away the black magic.

I dont’ know why this chili lovers always try to go on and on. Each time I go to that Thai restaurant(Jae’s at Ashville). I try to increace my spice level. I tried from 3 to 5. I have to admit that….I couldn’t taste anything….when I ordered 8 stars spice level. So whether you’re crazy like me or not. Our body releases endorphins to contour the pain brought by this chili peppers.
So…..once my friend Tina gave me 5 habenaro peppers(saying that they are very hot and she uses goves to plunk or chop them) She advised me to use just quarter of one pod for cooking. I was not aware of Habanero peppers at that time. I was so enthu to
use 2 whole pods for 1/2 kilo chicken. It was so pungent and hot hot and hot. I threw away the food.

Anyway…beleive it or not chili peppers are rich in Vitamin-C than an orange. The capsaicin present in it also helps to kill cancerous tumours. Most of the people think chilies contribute a lot for stomach ulcer. Actually it isnt. Infact capsaicin is good for ulcer! It also reduces cholesterol, pain associated with arthritis, diabetes and muscle and joint problems.

Ingredients:

Red peppers 10-12 (deseed – optional)and chop roughly
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, sugar and rice powder.

Add chilies now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water.

Once the gravy thickens, oil shows up on top….remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it…..just before serving.