Milagu Kuzhambu | Spicy Pepper Kuzhambu
Milagu kuzhambu or pepper kuzhambu is a tasty kuzhambu recipe from Tamilnadu which can be served as a side dish for rice. Milagu kuzhambu is a popular dish in Tamilnadu cuisine. It can be served as a side dish for rice along with poriyal.
This kuzhambu can be stored for a few days in the refrigerator. This is a little spicy curry. Nowadays, it is raining in Bangalore, and this milagu kuzhambu is a perfect dish during rains. Serve pepper kuzhambu along with ghee or gingelly oil, and it tastes great.
Milagu kuzhambu is also often made in south Indian homes to cure common cold and the best part is you can try different variations in this sambar like by adding garlic, carom seeds, cumin seeds. I have shared the easiest way to prepare this milagu kuzhambu recipe. I hope you like it.
Step By Step Procedure To Make Milagu kuzhambu
Soak tamarind in 1 cup of warm water for about 15 minutes. Extract the juice and discard the pulp
In a pan, add 1 tsp of sesame oil. After the oil has heated add 2 tsp whole black pepper, 1 tsp tur, 2 tsp coriander seed, 2 red chilies, 2 cloves garlic, 1/2 tsp raw rice. Make sure you don’t the burn the ingredients.
After frying the ingredients add some curry leaves in the same pan and saute it.
After the ingredients have cooled down, grind them into a thick paste by adding some water.
In a pan, heat 3 tablespoons of sesame oil or gingelly oil in a pan or a kadai. Splutter mustard seeds. Add chopped onions, tomatoes, dry red chili, fenugreek seeds, hing, finely chopped garlic, curry leaves and saute it for some time.
Add the soaked tamarind extract, the grinded paste, salt and turmeric powder and let the kuzhambu boil in low flame for at least 10 minutes.
When the kuzhambu is thick enough switch off the gas.
Milagu Kuzhambu | Pepper Kuzhambu Recipe
Ingredients
- 1 lemon size tamarind
- 1 pod garlic
- 1 tsp jaggery
- 1 pinch turmeric powder
- some curry leaves
- 10 shallots onions
- 1 cup tomatoes
For Grinding Paste
- 2 tsp whole black pepper
- 1 tsp tur Dal
- 2 tsp coriander seeds
- 2 red chilies
- 2 cloves garlic
- 1/2 tsp raw rice
For Seasoning
- 3 tbsp Gingelly oil (nallennai)
- 1 red chili
- some curry leaves
- 1 tsp mustard seeds
- 1 tsp Fenugreek seeds
- 1 pinch hing
Instructions
- Soak tamarind in 1 cup of warm water for 10 – 15 minutes. Extract the juice and discard the pulp. Keep aside.
- Heat one teaspoon of sesame oil in a pan. Add all the ingredients mentioned under "grinding" after frying turn off the heat. In the same saute some curry leaves.
- Once the ingredients have cooled down transfer the roasted ingredients to a mixer jar and grind it to a smooth paste by adding water as required.
- Heat 3 tablespoons of sesame oil or gingelly oil in a pan or a kadai. Splutter mustard seeds. Add chopped onions, tomatoes, dry red chili, fenugreek seeds, hing, finely chopped garlic, curry leaves and saute for some time.
- Add the soaked tamarind extract, the grinded paste, salt and turmeric powder
- When the kuzhambu starts boiling, reduce the flame to medium and cook till the mixture thickens and oil starts separating on the sides of the pan. Make sure to stir in between so that it does not stick to the bottom of the pan.
- Add a pinch of jaggery and mix well. Turn off the flame.
- Serve milagu kuzhambu with hot rice and poriyal.
Notes
- The best oil to prepare this milagu kuzhambu is sesame oil but you can even use your regular cooking oil
- If you want to have thick gravy you can add 2 tsp of rice flour to the ingredients. Make sure you don’t exceed the quantity or else gravy will become too thick
- The use of jaggery enhances the flavor of this recipe
Conclusion
I personally enjoy eating the Milagu Kuzhambu as it taste different from the regular sambar; however you can try eating this dish with other recipes. This kuzhambu is super thick and spicy. It is also made when someone is suffering from cold as it help soothe the cold. Please use the comment section below to review the recipe and inform me about the changes you made to the recipe, if any.
