January 30, 2017

Milagu Kuzhambu / Pepper Kuzhambu

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Pepper Kuzhambu / Milagu Kuzhambu is an authentic South Indian Cuisine very popular and often made in the Tamil Brahmin households.

A very comforting food for winter and monsoon days when we feel under the weather. Paired with hot steamed rice with a slight drizzle of ghee and some vegetable stir is the general combination.

Today's recipe is dedicated to my Mom. I have very very vivid memories of seeing her prepare this kuzhambu but never had any authentic recipe.
With those vivid memories in my mind I started this preparation this morning and Viola !! it was just the same taste and texture that was lingering on my taste buds for which I was craving...

Preparation Time : 10 min
Cooking Time : 45 min
Cooking level : medium
Serves : 3-4

copyright of sweetspicytasty


1 tsp pepper corns / milagu/ kalimirch
1 tsp dhaniya / corriander seeds
3-4 dry red chilly
1/2 tsp thoor dhall /thuvaram paruppu
1/2 tsp Channa dhall/kadalai paruppu
10 - 12 curry leaves/karvepillai/kadipatha
2 tsp grated coconut (optional)
pinch of asafoetida/hing/perungayam
2-3 tsp gingelly oil/til oil/ nallennai
Tamarind - a small ball
1 tsp mustard seeds
1/2 tsp jaggery


(c) sweetspicytasty(c)
  • Soak the tamarind in hot water and let it rest until you roast and grind the ingredients.
  • In a kadai heat about 1 tsp oil and add the channa dhall and thoor dhall along with the pepper corns and saute until you feel the aroma of roasted dhalls and pepper.
  • Add in the dhaniya,red chillies,curry leaves and saute till the curry leaves becomes crisp.
  • Finally add the coconut and asafoetida,saute well and turn off the stove.
  • Let it cool and then grind all the ingredients with a little water to a fine paste.
  • By now,the tamarind would have soaked well,squeeze a thick paste of tamarind juice from the soaked tamarind and nicely filter it. Add about 1 cup water to this thick paste of tamarind juice.
copyright of sweetspicytasty
  • Heat a kadai and add one teaspoon of gingelly oil and temper mustard seeds and curry leaves.
  • Add the tamarind juice,haldi,salt and jaggery and bring to a nice rolling boil till the raw smell of tamarind is lost.
  • Add the ground paste and quickly mix it to avoid formation of lumps due to presence of dhall.
  • Now adjust the salt and boil it until you see the oil oozing out from the center.
  • Turn off the stove at this point and transfer into a bowl and serve with steamed rice and roasted papads

  1. Those who like garlic ,can also add one or two pods of garlic while roasting other ingredients.
  2. Not much oil will ooze out in this recipe as I have used very little oil.
  3. The jaggery part is optional,but it will enhance the flavor of tamarind and give a very good taste.

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