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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
Milagu Kuzhambu
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 tsp + 1/4 tsp (Adjust according to your spice level)
- Sesame seeds - 1/2 tsp
- Coriander seeds - 1 tbsp
- Toor dal /Channa dal- 1/2 tbsp I have used toor dal
- Fenugreek seeds- 1/4 tsp
- Garlic - 7
- Curry leaves - few
- Sesame Oil - 1/2 tsp
- To temper:
- Sesame oil - 2 tbsp + 1/2 tsp
- Mustard seeds - 1/2 tsp
- Fenugreek seed - 1/8 tsp
Instructions
- Soak tamrind in warm water
- Dry roast coriander seeds, toor dal, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
- In the same pan add 1/2 tsp of sesame oil and roast garlic
- Add curry leaves and mix well; let everything cool down
- Blend them along with the tamarind into a paste, adding little water
- Add 1 tbsp 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 medium flame for 10 minutes
- Add 1 tbsp of oil and cook for 10 more minutes
- Finally add required jaggery and 1/2 tsp of sesame oil; mix well
- Cook for 2 minutes and switch off
Video
Notes
- If you are not using garlic, then you can dry roast the ingredients for Kuzhambu
- Insead of grinding, you can add curry leaves directly but i prefer this way so that it cannot be omitted while eating
- If you are keeping them for more days, add extra sesame oil
- Adjust the pepper according to your spice level
- For postpsrtum recipe I have used toor Dal instead Channa dal can also be used
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 tsp + 1/4 tsp (Adjust according to your spice level)
Sesame seeds – 1/2 tsp
Coriander seeds – 1 tbsp
Toor dal /Channa dal- 1/2 tbsp
Fenugreek seeds- 1/4 tsp
Garlic – 7
Curry leaves – few
Sesame Oil – 1/2 tsp
To temper:
Sesame oil – 2 tbsp + 1/2 tsp
Mustard seeds – 1/2 tsp
Fenugreek seed – 1/8 tsp
Method:
- Soak tamarind in hot water
- Dry roast coriander seeds, toor dal, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
- In the same pan add 1/2 tsp of sesame oil and roast garlic
- Add curry leaves and mix well; let everything cool down
- Blend them along with the tamarind into a paste, adding little water
- Add 1 tbsp 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 tbsp of oil and cook for 10 more minutes
- Finally, add required jaggery and 1/2 tsp of sesame oil; mix well
- Cook for 2 minutes and switch off
Our traditional recipe 🙂
Yes Deepa:-)
When my amma makes it, it is brown, But very close recipe to hers 🙂
Charan, I added curry leaves and grinded so its not much brown:-) thanks dear:-)
Just perfect after a heavy food in outing 🙂 and perfect for feeding mom’s
Ya true Malar:-) My Amma prepares this frequently after my delivery, I don’t know how I forgot. Thanks for the mention:-) will add it in my description
🙂
its my all time favorite.. love it with curd rice..
Thanks Ashreya:-) tastes amazing with curd rice
It also falls under pathiya saapadu 🙂
Yes srividhya totally agree:-)
authentic dish good one….
Thanks Smitha:-)
mouthwatering kuzhambu…
Thanks Kurinji:-)
As Malar says perfect for feeding mumz just awesome rasam could get the aroma of cumin and pepper from your kitchen to mine vidya. ….slurp. …
Yes Chitra, its good for new moms:-) glad you liked it
Spicy and Tanginess Combined..my fav combo!
Thanks Shannu:-)
I never knew the name of this and I called it imli chutney…hehe this looks and sounds too delicious. Definitely going to try your recipe soon enough! 🙂
Thanks Radhika:-)
Quite easy and I’m sure it is tasty too! Must give a try! Thank you 🙂
Thanks Sindhu:-)
I like stuff like that. Good to know:) The texture looks so thick, so u just drink the whole thing?
Thanks:-) we mix it with rice and have
A mouth watering recipe ,will try it soon.
Thanks Dr.Surya:-) Do tryNd let me know
This is so interesting, and I can see how this is total comfort food.
Thanks Monica:-)
Looks like a nice rich product; is this more of a soup or more of a gravy or dip? You mentioned it is to accompany rice, so maybe it is like curry with rice?
Thanks Zen:-) its a thick gravy
It sounds wonderful, I’ve never had this before. Very nutritious and sounds really delicious.
Thanks Suzanne:-) yes its very good for health
great recipe! thanks for sharing!
I am glad you liked it:-) thanks Simi
wow–intriguing! Fun to see ingredients I only sort of recognize. Looks like a refreshing soup 🙂
Thanks Liz:-) its bit spicy so we have it with rice
Sounds delicious……. Looks yummm!!
Thanks Sony:-)
This sounds so exotic! I’ve never heard of most of the ingredients, but I trust that it’s delicious! I’m sharing for you on my “Indian Food” Pinterest board. Thanks!
Thanks Jeanne:-)
Yummy!:)
Thanku:-)
That looks so good vidya..have never had it…would it go well with some curd rice?
Yes Anupama:-) It goes well with curd rice