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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
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2


  • Tamarind - 25 g small lemon size
  • Jaggery - 1 tablespoon
  • Salt - to taste
  • Turmeric powder - pinch
  • Asafoetida hing - a generous pinch
  • For Kuzhambu paste:
  • Pepper corns Milagu - 1 teaspoon + 1/4 teaspoon (Adjust according to your spice level)
  • Sesame seeds - 1/2 teaspoon
  • Coriander seeds - 1 tablespoon
  • Toor dal /Channa dal- 1/2 tablespoon I have used toor dal
  • Fenugreek seeds- 1/4 teaspoon
  • Garlic - 7
  • Curry leaves - few
  • Sesame Oil - 1/2 teaspoon
  • To temper:
  • Sesame oil - 2 tablespoon + 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Fenugreek seed - 1/8 teaspoon


  • Soak tamrind in warm water
  • Dry roast coriander seeds, pepper,toor dal, sesame seed, fenugreek seed till the dal turns golden brown. Switch off and cool down
  • In the same pan add 1/2 teaspoon 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 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 medium flame for 10 minutes
  • Add 1 tablespoon of oil and cook for 10 more minutes
  • Finally add required jaggery and 1/2 teaspoon of sesame oil; mix well
  • Cook for 2 minutes and switch off


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  1.  If you are not using garlic, then you can dry roast the ingredients for Kuzhambu
  2. Insead 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 postpsrtum recipe I have used toor Dal instead Channa dal can also be used
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