Milagu Kuzhambu is a traditional kuzhambu. It's a tamarind based kuzhambu spiced with pepper corns usually made without any onion or garlic. It's considered as a remedy to cold / when under the weather. I can't think of any other kuzhambu other than Milagu kuzhmbu during the raining day!. Its a spicy-tangy one. White rice with a tea spoon of ghee / Gingelly oil, Paruppu thugayal, jeera rasam and a sutra appalam is a perfect meal on the winter days. I usually make it in thick consistency which we can further store it in fridge and use upto 2 weeks.
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Recipe card to make Milagu Kuzhambu
Milagu Kuzhambu | Pepper Kuzhambu | No Onion No Garlic Milagu Kuzhambu
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 4 people
Calories: 91kcal
Milagu Kuzhambu is one of the traditional kuzhambu made using Black Pepper and other few ingredients. It has a dominant flavor of pepper and often considered very good for rainy season and to combat cold. Very easy to make and usually has longer shelf life compared to other kuzhambu varieties.
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Ingredients
Ingredients
- 1 big lemon size Tamarind (or) 3 tablespoon Tamarind Concentrate
- 1 teaspoon Jaggery
- 1.5 teaspoon Salt adjust to your taste
- 1 tablespoon Gingelly Oil (or other cooking oil)
For making Pepper masala paste
- 4 nos Red Chili
- 1½ teaspoon Peppercorns
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 teaspoon Urad Dal
- 2 teaspoon Coriander seeds
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves
For Tempering
- 1 teaspoon Gingelly Oil or other cooking oil
- 1 teaspoon Mustard seeds
- few Curry leaves
- 1 pinch Asafoetida (Asafetida / Hing)
Instructions
Preparation
- Soak Tamarind in one cup of warm water and extract the juice and set aside.
Making of Pepper Masala Paste
- Heat the pan and add ½ teaspoon of oil and fry the red chillis first. When the colour of the red chilli changed to light brown, add peppercorns, urud dal, channa dal, coriander seeds and hing and fry on medium heat.
- Add the curry leaves at the final stage and fry once and take them into a mixer.
- Add little water (may be ¼ cup first) and grind it to a fine paste. If required add more water while grinding. But make sure that you don’t add too much water and make the ground paste too watery. The paste should be absolutely fine.
Start making the Kuzhambu
- Heat the pan and add 1 table spoon of Oil. Once the oil get heat, add the mustard seeds. On sputtering add the curry leaves & a pinch of hing.
- Add the Tamarind extract juice along with salt and allow it to boil for 5 minutes so that the raw smell of the tamarind goes off.
- Add the ground paste and stir well to make sure that the paste mixes well in the kuzhambu mixture and there are no lumps formed from the paste. Also add the jaggery. Keep the flame low and allow the kuzhambu to boil in low flame for atleast 10 minutes.
- When the kuzhambu comes to a thick consistency, remove from flame. We can store it in the fridge and use it for upto 2 weeks.
- Serve this with white rice and a spoon of Gingelly oil with Appalam.
Video
Notes
- Sesame oil is well suited for making this kuzhambu. If you don't get Sesame oil, then you can use any other cooking oil
- I made this as 'No Onion No Garlic' Kuzhambu. If you wish you can also add shallots and Garlic as well. Before adding the tamarind past, add the onion / garlic and fry them till its cooked.
- This will be a spicy kuzhambu. Adjust the pepper / red chili based on your liking.
- To make milagu kuzhambu travel friendly as a paste, add the tamarind to the grinding ingredients and grind it to a thick paste by adding 1 cup of water. Then cook the tamarind-spice paste in low flame and allow the quantity to further reduce to half of its quantity. This simple way, makes the kuzhambu a thick paste and hence it has a long shelf life.
Nutritional Info
Nutrition Facts
Milagu Kuzhambu | Pepper Kuzhambu | No Onion No Garlic Milagu Kuzhambu
Amount Per Serving (1 cup)
Calories 91
Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 44mg2%
Potassium 325mg9%
Carbohydrates 16g5%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures
- Soak Tamarind in one cup of water and extract the juice and set aside.
- Heat the pan and add ½ teaspoon of oil and fry the red chillis first. When the colour of the red chilli changed to light brown, add peppercorns, urud dal, channa dal, coriander seeds and hing and fry on medium heat. Add the curry leaves at the final stage and fry once and take them into a mixer.
- Add little water (may be ½ cup first) and grind it to a fine paste. If required add more water while grinding. But make sure that you don't add too much water and make the ground paste too watery. Heat the pan and add 1 table spoon of Oil. Once the oil get heat, add the mustard seeds. On sputtering add the curry leaves & a pinch of hing.
- Add the Tamarind extract juice along with salt and allow it to boil for 5 minutes to so that the raw smell of the tamarind goes off. Then ground paste and stir well and keep the flame low and allow the kuzhambu to boil in low flame for atleast 10 minutes.
- When the kuzhambu comes to a thick consistency, remove from flame. I would prefer to have it as thick, as i can store it in fridge and consume upto 2 weeks.
- Serve this with white rice and a spoon of Gingelly oil with Appalam.
| Milagu Kuzhambu |
