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PEPPER KUZHAMBU | MILAGU KUZHAMBU RECIPE
Pepper Kuzhambu | Milagu kuzhambu is a tamarind a based South Indian Kuzhambu variety. This can be prepared with or without garlic. Its absolutely your choice to use it or not, but i prefer adding garlic . Both the version will taste very yummy. Generally this pepper gravy is included in the pathiya samayal, the food which is given for newly delivered moms.
Check out my sukku milagu kuzhambu.
Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 3-4
Tamarind extract 2 cups (from a small lemon sized tamarind)
Toor dal 1 tblsp
Pepper 1 tsp
Curry leaves few
Mustard seeds 1/4 tsp
Turmeric powder 1/4 tsp
Sesame oil 1 tblsp + 2 tsp
Garlic 15-20 cloves
Salt as needed
Video on how to make milagu kuzhambu
Method:
Check out my sukku milagu kuzhambu.

Milagu kuzhambu
Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 3-4Tamarind extract 2 cups (from a small lemon sized tamarind)
Toor dal 1 tblsp
Pepper 1 tsp
Curry leaves few
Mustard seeds 1/4 tsp
Turmeric powder 1/4 tsp
Sesame oil 1 tblsp + 2 tsp
Garlic 15-20 cloves
Salt as needed
Video on how to make milagu kuzhambu
Method:
- Soak a small lemon sized tamarind in hot water and extract the pulp using 2 cups of water.
- Peel the skin of the garlic(if using) and keep it aside.
- In a pan, add a 1 tsp oil and add the toor dal and pepper.
- Saute till the dal turns golden brown.

- Allow it to cool.
- Grind in the mixie by adding some curry leaves to it.
- Grind it into a smooth paste by adding a little water to it.

- In the pan, add the sesame oil and add the mustard seeds.
- When it splutters, add the garlic(if using) and saute for few minutes.
- Cook in a low flame till the garlic turns golden brown.

- Now add the tamarind extract and the turmeric powder, salt and asafoedita.

- Add the ground paste to this. Allow it to boil till u get the right kuzhambu consistency.

- Add 2 tsp of sesame oil to this.

- U can keep this for 2 days in the fridge.
- Enjoy with hot rice and roasted papad.

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38 comments:
About Me
Welcome to my Kitchen. Jeyashri's Kitchen is authored by me, Jeyashri suresh, Scroll down to know more about me. My passion for cooking has started right from my school days being inspired by my grand mom and mom who cooks extremely well and many varieties of food too. The recipes on Jeyashri's Kitchen are mostly are the ones which i learnt from my mom, mil and few from some cook books and other cooking websites.

Looks so perfect ...just the way I like
ReplyDeleteMy all time fav,mouthwatering...pics are too gud.
ReplyDeleteI have to try this version,sounds spicy and would love with hot rice,ghee and vadavam!! Aah,makes me mouthwater now!!
ReplyDeletethts so quick,my dear SG bloggers.
ReplyDeleteWow nice one.....
ReplyDeleteSpicy n delicious...
Thanks for posting the eno salt picture n i have bought it today to try out the dhokla...
wow this kuzhambu looks soooo tempting ... love to have this with hot rice ...yum yum....i have to try this soon ...thanks for sharing dear
ReplyDeleteSatya
http://www.superyummyrecipes.com
that looks sooooooooo tempting.. lovely recipe n gorgeous pics.
ReplyDeleteMy most favourite kuzhambu, just love with papads and hot steaming rice..yumm!
ReplyDeleteI have never tried this one .. but it is so appealing to me atleast for my DH who loves poondu and pepper ... I am sure he would love it.. will make it a surprise for him ..
ReplyDeletelooks too good Jeys
Looks nice & delicious...
ReplyDeleteThis kuzhambu sounds very flavorful and spicy. Book marking it dear:)
ReplyDeleteJeyashri what is the differenece between kuzhambhu and Rasam. My maid makes rasam almost the same way. lovely soupy texture...the tanginess of the tamarind makes my mouth water.
ReplyDeleteLooks healthy and yummy, love it...
ReplyDeletehttp://treatntrick.blogspot.com
So mouthwatering... Kuzhambhu looks so good. YUM!
ReplyDeleteHey Jeyashri, there is an award waiting 4 u in my blog dear , plz come n collect it :)
ReplyDeleteLoved this recipe . Bookmarking this one.
ReplyDeletewow.that is looking so good. i am drooling. will soon try it with garlic. becoz i love the flavour.
ReplyDeletehey Jeyashri,
ReplyDeletePepper kuzhambu looks so perfect and tatsy!!
looks perfect and very tempting
ReplyDeletedear :-)
சூப்பரா அகஸ்தியர் à®…à®°ுவில à®’à®°ு குளியலை போட்டுட்டு கப! கப!னு தொப்பை பசிக்க ஆத்துக்கு வந்து இந்த à®®ிளகு வெத்தக் குà®´à®®்பு கூட 2 ஸ்பூன் நல்லெண்னெய் விட்டு சுட்ட அப்பளாà®®ுà®®் தொட்டுண்டு.... சரி! சரி! ஆகஸ்டு à®®ாசம் இதெல்லாà®®் பண்ணிட்டு வந்து நான் à®®ிச்சத்தை சொல்à®±ேன் சரியா!!....;)
ReplyDeleteExplanations and snaps are very nice! This pepper kuzhambu with hot rice always tastes delicious!
ReplyDeleteloved the clicks, tastes great with hot rice..
ReplyDeleteBeautiful pic..looks so spicy and yummy!!!
ReplyDeletejayashri thats a very delicious kuzhambu recentluy i prepare the pepper mutton this one very best with rice..
ReplyDelete@sayantani,
ReplyDeleteRasam is a thin watery gravy and kuzhambhu is a thick gravy.The amount of ingredients also vary from eah other.We too make a Rasam with similar ingredients but with a few alterations.
We can take rasam as a soup also.
@thakkudu, i think ur in now packed with holiday mood. Even i can realise the feel of having a oilbath and eat hot pepper kuzhambhu rice.Enjoy ur trip.
ReplyDeleteit looks lovely..and I loved the bowl!
ReplyDeletehttp://forkbootsandapalette.wordpress.com
Hi jeyashri, How you been. Was away for a while and I guess have missed a few posts..will try to catch up soon..anything with pepper love it..Yummy & spicy kuzhambhu looks tempting!!
ReplyDeleteI too make it in a similar manner sans jaggery .Love it with hot rice
ReplyDeletetanks for the clarification.
ReplyDelete@ sayantani madam - Ples try to make this pepper kuzhambhu as per our jeya madam instruction. After your kitchen expriement(i mean cooking)if you get a watery flovour, name it as rasam and by luck if you get thick gravy then name it as kuzhambhu.
ReplyDeleteimp note - Before cooking don't tell to ur family members, like "i am going to make kuzhambhu" and all.
In this way only our jeyashri madam also managing her hubby and kids..:) LOL
I have a small doubt.. Some people add fried coriander seeds and urad dal while grinding the paste,but u hv not mentioned these items in yr recipe..
ReplyDeleteMy mom makes in this way, i have never tried adding coriander seed and urad dal
Deletethanks for this wonderful recipe...im a beginner and it was pretty simple for me to make!!
ReplyDeleteThis was good ! Thanks
ReplyDeleteHi,
ReplyDeleteThanks for the nice recipe. I tried and it came out well.
Regards,
Suja
Hi is half spoon pepper enough❓ i tried it today.. Came out well .. But was more in the tangi side..
ReplyDeleteHi, yes we add this much only, but was the tamarind more? You have to take extract from a small lemon sized tamarind. Else it will be tangy
Delete