Rooted in Rasam

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.
– Steven Gundry

After all the rich food and bakes of Christmas, back to food from my roots, with a spicy and tangy delicious stew, where Pepper stars as the key ingredient – Milagu Kuzhambu

A warming and comforting food for winter colds, Pepper also increases the secretion of hydrochloric acid which aids digestion. Antimicrobial, rich in fibre and vitamins, it’s antioxidant properties makes it perfect to balance and clear the body of all the imbalances of too much rich food.
This stew is eaten with rice or a an accompaniment to Thayir sadam – yogurt rice, again a digestive aid.

A great recipe from @subbuskitchen
https://www.subbuskitchen.com/milagu-kuzhambu-2/

Gluten free Vegan!

Along with Milagu Kuzhambu, showcasing my Peppermills bought once upon a time at the Grand Bazar at Istanbul. Still beautiful and classic!