GravyPepper kuzhambu | milagu kuzhambu recipe

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

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:

  • 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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38 COMMENTS

  1. 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

  2. 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.

  3. 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!!….;)

  4. @sayantani,
    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.

  5. @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.

  6. 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!!

  7. @ 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

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