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Pepper kuzhambu | milagu kuzhambu recipe

by Jeyashri suresh
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

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



  • 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.
Milagu kuzhambu jeyashris kitchen

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Priti July 28, 2010 - 1:11 pm

Looks so perfect ...just the way I like

Premalatha Aravindhan July 28, 2010 - 1:23 pm

My all time fav,mouthwatering...pics are too gud.

RAKS KITCHEN July 28, 2010 - 1:25 pm

I have to try this version,sounds spicy and would love with hot rice,ghee and vadavam!! Aah,makes me mouthwater now!!

admin July 28, 2010 - 1:34 pm

thts so quick,my dear SG bloggers.

Akila July 28, 2010 - 1:35 pm

Wow nice one.....

Spicy n delicious...

Thanks for posting the eno salt picture n i have bought it today to try out the dhokla...

Satya July 28, 2010 - 1:43 pm

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


aipi July 28, 2010 - 3:40 pm

that looks sooooooooo tempting.. lovely recipe n gorgeous pics.

Priya July 28, 2010 - 4:19 pm

My most favourite kuzhambu, just love with papads and hot steaming rice..yumm!

Pavithra Srihari July 28, 2010 - 5:14 pm

I 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 ..

looks too good Jeys

Sushma Mallya July 28, 2010 - 5:29 pm

Looks nice & delicious...

Mythreyi Dilip July 28, 2010 - 5:49 pm

This kuzhambu sounds very flavorful and spicy. Book marking it dear:)

Sayantani July 28, 2010 - 6:05 pm

Jeyashri 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.

PALATABLE July 28, 2010 - 6:41 pm

Looks healthy and yummy, love it...


Sukanya Ramkumar July 28, 2010 - 7:57 pm

So mouthwatering... Kuzhambhu looks so good. YUM!

aipi July 28, 2010 - 8:13 pm

Hey Jeyashri, there is an award waiting 4 u in my blog dear , plz come n collect it 🙂

Nisha July 29, 2010 - 2:40 am

Loved this recipe . Bookmarking this one.

Suhaina July 29, 2010 - 3:07 am

wow.that is looking so good. i am drooling. will soon try it with garlic. becoz i love the flavour.

SpicyTasty July 29, 2010 - 3:39 am

hey Jeyashri,
Pepper kuzhambu looks so perfect and tatsy!!

Aruna Manikandan July 29, 2010 - 7:45 am

looks perfect and very tempting
dear 🙂

தக்குடுபாண்டி July 29, 2010 - 8:03 am

சூப்பரா அகஸ்தியர் அருவில ஒரு குளியலை போட்டுட்டு கப! கப!னு தொப்பை பசிக்க ஆத்துக்கு வந்து இந்த மிளகு வெத்தக் குழம்பு கூட 2 ஸ்பூன் நல்லெண்னெய் விட்டு சுட்ட அப்பளாமும் தொட்டுண்டு.... சரி! சரி! ஆகஸ்டு மாசம் இதெல்லாம் பண்ணிட்டு வந்து நான் மிச்சத்தை சொல்றேன் சரியா!!....;)

Mano Saminathan July 29, 2010 - 12:01 pm

Explanations and snaps are very nice! This pepper kuzhambu with hot rice always tastes delicious!

PS July 29, 2010 - 12:28 pm

loved the clicks, tastes great with hot rice..

Sarah Naveen July 29, 2010 - 2:45 pm

Beautiful pic..looks so spicy and yummy!!!

PranisKitchen July 30, 2010 - 4:41 am

jayashri thats a very delicious kuzhambu recentluy i prepare the pepper mutton this one very best with rice..

admin July 30, 2010 - 6:19 am

Rasam 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.

admin July 30, 2010 - 6:21 am

@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.

s July 30, 2010 - 11:09 am

it looks lovely..and I loved the bowl!

kothiyavunu July 30, 2010 - 2:10 pm

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!!

Padhu July 31, 2010 - 1:29 am

I too make it in a similar manner sans jaggery .Love it with hot rice

Sayantani July 31, 2010 - 3:32 pm

tanks for the clarification.

தக்குடுபாண்டி July 31, 2010 - 4:22 pm

@ 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.

imp 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

A.K.SATHISH KUMAR August 7, 2013 - 11:42 am

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..

admin August 9, 2013 - 3:22 pm

My mom makes in this way, i have never tried adding coriander seed and urad dal

nisha October 23, 2013 - 8:42 am

thanks for this wonderful recipe...im a beginner and it was pretty simple for me to make!!

radha November 14, 2013 - 7:45 am

This was good ! Thanks

Mohan Babu K June 25, 2014 - 8:04 pm

Thanks for the nice recipe. I tried and it came out well.

sathya December 3, 2016 - 3:49 am

Hi is half spoon pepper enough❓ i tried it today.. Came out well .. But was more in the tangi side..

jeyashri suresh December 4, 2016 - 9:48 am

Hi, 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


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