Milagu Kuzhambu | Milagu Kulambu

Milagu Kuzhambu | Milagu Kulambu | Pepper kuzhambu | pepper kulambu | pathiya samayal with step by step pictures and video recipe. Check out the Milagu kuzhambu and If you like the video pls SUBSCRIBE to my channel

Milagu Kuzhambu | Pepper Kulambu is a rice accompaniment prepared with pepper, curry leaves and garlic. Milagu kuzhambu occupies a special place in pathiya samayal. Pepper Tamarind Gravy is a home remedy for cold. It also helps for digestion.

The specialty of our cooking is, "Food as a medicine".  There are certain ingredients which have a lot of health benefits.  Milagu(pepper) occupies one of the key roles. Every since childhood days Milagu kuzhambu is one of my favorite dishes. Whenever my Amma travels out of the station she prepares a box of milahu Kuzhambu and refrigerates. It stays good for weeks.

When I was in school, Amma was out of town, my sister felt sick. I called my mother to ask what medicine to give her, she said ask her to have milagu kuzhambu for lunch. I was wondering how a kara kuzhambu can be a cure for the throat. I kept rice and warmed milagu kuzhambu; gave it to my sister. After having it she felt a lot better in the throat. I wouldn't say it's a cure for cold but pepper spicy is good and helps for fast recovery.

Milagu kuzhambu also occupies a special place in postpartum recipes. After delivery, it is good to include pepper spicy. This kuzhambu has lots of garlic which is also good to be included after having a baby. After vishvak's delivery, my Amma use to make this frequently.

Pepper kara kuzhambu is good for digestion. Whenever we have a buffet in a restaurant or heavy food at home, I cook milagu kuzhambu the next day. Either Milagu rasam or milagu kuzhambu will be on my menu during such a day. A lot of poondu (garlic) in this dish not only gives a nice taste to the dish but also adds some healthy elements. It is pathiya sapadu ( cooked during sick days and postpartum recipes)

Milagu Kuzhambu, paruppu thogayal, and sutta appalam - what a combination!!! (Since I have an electric stove, I microwave the appalam for 20 sec). Milagu Kuzhambu can be stored in the fridge for a week. Also try milagu rasam

Kuzhambu recipe collection with tamarind

Kuzhambu recipe collection without tamarind

Indian Postpartum recipe

Milagu Kuzhambu

Milagu Kuzhambu/Pepper Kulambu is a rice accompaniment prepared with pepper, curry leaves and garlic. Milagu kuzhambu occupies a special place in pathiya samayal. Pepper Tamarind Gravy is a home remedy for cold. It also helps for digestion.

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Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Ingredients

• Tamarind - 25 g small lemon size
• Jaggery - 1 tbsp
• Salt - to taste
• Turmeric powder - pinch
• Asafoetida hing - a generous pinch

For Kuzhambu paste:

• Pepper corns Milagu - 1 teaspoon + ¼ teaspoon (Adjust according to your spice level)
• Sesame seeds - ½ tsp
• Coriander seeds - 1 tbsp
• Toor dal /Channa dal- ½ tbsp
• Fenugreek seeds- ¼ tsp
• Garlic - 7
• Curry leaves - few
• Sesame Oil - ½ tsp

To temper:

• Sesame oil - 2 tablespoon + ½ tsp
• Mustard seeds - ½ tsp
• Fenugreek seed - ⅛ tsp

Instructions

• Soak tamarind in hot water
• Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
• In the same pan add ½ teaspoon of sesame oil and roast garlic
• Add curry leaves and mix well; let everything cools down
• Blend them along with the tamarind into a paste, adding little water
• Add 1 tablespoon of oil to the pan, add the ingredients under 'To temper' and let them splutter
• Transfer the ground paste and give a quick saute
• Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes
• Add 1 tablespoon of oil and cook for 10 more minutes
• Finally, add required jaggery and ½ teaspoon of sesame oil; mix well
• Cook for 2 minutes and switch off

Video

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Notes

1.  If you are not using garlic, then you can dry roast the ingredients for Kuzhambu
2. Instead of grinding, you can add curry leaves directly but I prefer this way so that it cannot be omitted while eating
3. If you are keeping them for more days, add extra sesame oil
4. Adjust the pepper according to your spice level
5. For the postpartum recipe I have used toor Dal instead Channa dal can also be used

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Ingredients:

Tamarind - 25 g (small lemon size)

Jaggery - 1 tbsp

Salt - to taste

Turmeric powder - pinch

Asafoetida (hing) - a generous pinch

For Kuzhambu paste:

Pepper corns (Milagu) - 1 teaspoon + ¼ teaspoon (Adjust according to your spice level)

Sesame seeds - ½ tsp

Coriander seeds - 1 tbsp

Toor dal /Channa dal- ½ tbsp

Fenugreek seeds- ¼ tsp

Garlic - 7

Curry leaves - few

Sesame Oil - ½ tsp

To temper:

Sesame oil - 2 tablespoon + ½ tsp

Mustard seeds - ½ tsp

Fenugreek seed - ⅛ tsp

Method:

• Soak tamarind in hot water

• Dry roast coriander seeds, toor dal, pepper, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down

• In the same pan add ½ teaspoon of sesame oil and roast garlic
• Add curry leaves and mix well; let everything cools down

• Blend them along with the tamarind into a paste, adding little water

• Add 1 tablespoon of oil to the pan, add the ingredients under 'To temper' and let them splutter

• Transfer the ground paste and give a quick saute

• Add 2 cups of water, required salt, and turmeric powder. Cook on a medium flame for 10 minutes

• Add 1 tablespoon of oil and cook for 10 more minutes

• Finally, add required jaggery and ½ teaspoon of sesame oil; mix well

• Cook for 2 minutes and switch off