Milagu Kuzhambu/Pepper Kuzhambu

Milagu kuzhambu/Pepper Kuzhambu is a traditional South Indian kuzhambu made by blending black pepper corns with other spices and ingredients. I have been making lot of dishes with pepper now, the reason is that though spring started officially in March, it is still cold and flowers are blooming only now(May). UK has faced a very bad winter after 50 years, and it is now raining and hail falling down, the weather is really pathetic. The perfect lunch for us I decided was milagu kuzhambu/Pepper kuzhambu and potato roast, an apt lunch for cold and rainy days.

Milagu kuzhambu has lots of medicinal values, it helps us when we have cold and cough. The pepper helps in getting rid of the phlegm and congestion. It also helps in digestion and gastric problems. Since we add lots of curry leaves this kuzhambu is also rich in iron. This is my mom’s special milagu kuzhambu.

You can use sunflower oil as well, but gingerly oil is excellent for this kind of kuzhambu's gives rich aroma and very good taste. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

Here’s how to make Milagu/Pepper Kuzhambu with step by step photos…

Ingredients

Onion	1 finely chopped
Garlic	10-15
Tamarind/puli	1 lemon sized ball
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Fenugreek seeds	¼ tsp
Curry leaves	6
Gingelly oil	3 tbsp

For Roasting and Grinding

Black pepper corns	2 tbsp
Coriander seeds/Dhania	3 tbsp
Urad dal	1 tbsp
Channa dal	1 tbsp
Raw rice	1 tsp
Curry leaves	10 -12

Method

Heat 1 tsp of oil in a kadai, add all the roasting ingredients. Fry till it is golden brown, cool it and grind it to a smooth paste with some water.

Extract the tamarind juice and keep it aside.

Heat 3 tbsp of oil in the same kadai, add mustard seeds let it splutter, now add cumin seeds, fenugreek seeds, curry leaves and sauté for about 30 sec. Now add the onions and garlic and sauté until golden brown. 

Add the ground paste and give a good stir for about a min. Add the tamarind extract, salt and let it boil for about 15 min or until it reaches right consistency.

Yummy  and healthy milagu kuzhambu is ready to be served.

Milagu kuzhambu is best with white rice and pappad, is perfect for cold days.

You can keep this gravy for 3-5 days in room temperature or for at least 15 days in refrigerator.

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Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]

Paruppu Urundai Kuzhambu
More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brijal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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