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.
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.
Looks so perfect …just the way I like
My all time fav,mouthwatering…pics are too gud.
I have to try this version,sounds spicy and would love with hot rice,ghee and vadavam!! Aah,makes me mouthwater now!!
thts so quick,my dear SG bloggers.
Wow nice one…..
Spicy 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
Satya
https://www.superyummyrecipes.com
that looks sooooooooo tempting.. lovely recipe n gorgeous pics.
My most favourite kuzhambu, just love with papads and hot steaming rice..yumm!
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
Looks nice & delicious…
This kuzhambu sounds very flavorful and spicy. Book marking it dear:)
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.
Looks healthy and yummy, love it…
https://treatntrick.blogspot.com
So mouthwatering… Kuzhambhu looks so good. YUM!
Hey Jeyashri, there is an award waiting 4 u in my blog dear , plz come n collect it 🙂
Loved this recipe . Bookmarking this one.
wow.that is looking so good. i am drooling. will soon try it with garlic. becoz i love the flavour.
hey Jeyashri,
Pepper kuzhambu looks so perfect and tatsy!!
looks perfect and very tempting
dear 🙂
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!!….;)
Explanations and snaps are very nice! This pepper kuzhambu with hot rice always tastes delicious!
loved the clicks, tastes great with hot rice..
Beautiful pic..looks so spicy and yummy!!!
jayashri thats a very delicious kuzhambu recentluy i prepare the pepper mutton this one very best with rice..
@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.
@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.
it looks lovely..and I loved the bowl!
https://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!!
I too make it in a similar manner sans jaggery .Love it with hot rice
tanks for the clarification.
@ 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
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..
My mom makes in this way, i have never tried adding coriander seed and urad dal
thanks for this wonderful recipe…im a beginner and it was pretty simple for me to make!!
This was good ! Thanks
Hi,
Thanks 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..
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