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.
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.
Milagu Kuzhambu | Pepper Kuzhambu | No Onion No Garlic Milagu Kuzhambu
Course: Kuzhambu
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Mixer Grinder
Heavy Bottomed Pan
Prep Time: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
Servings: 4people
Calories: 91kcal
Author: Sowmya Venkatachalam
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.
2tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
2tspUrad Dal
2tspCoriander seeds
1pinchAsafoetida (Asafetida / Hing)
1sprigCurry leaves
For Tempering
1tspGingelly Oilor other cooking oil
1tspMustard seeds
fewCurry leaves
1pinchAsafoetida (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 1/2 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 1/4 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 91Calories 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 1/2 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 1/2 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.
Thanks for the recipe! Since i didn't have the coarse tamarind, i substituted it with 2 tsp of tamarind paste but followed the rest of the recipe the way you have shared. It's come out really great and we can't wait to have it for lunch today. It's a big SNOW day here and there can't be a more perfect meal. Lemme go make some appalams to go with that! Thanks again.
I tried this kuzhambu today. It was EXCELLENT. As some of them mentioned, it was thick but I added more water. I also added fenugreek seeds during tempering. Thanks for the detailed instructions.
Totally YUMMY
Aarthi
http://yummytummy-aarthi.blogspot.com/
parthale nalla irrukku. yummy! it is so cold today and i am going to try this kuzhambu. thanks for the recipe.
Thanks for the recipe! Since i didn't have the coarse tamarind, i substituted it with 2 tsp of tamarind paste but followed the rest of the recipe the way you have shared. It's come out really great and we can't wait to have it for lunch today. It's a big SNOW day here and there can't be a more perfect meal. Lemme go make some appalams to go with that! Thanks again.
It is a very good site and I like the pictures of all the stuff, looks very authentic. I can see you are a very good cook and a wellwisher!
I grind all the ingredients along with the tamarind and that way it cooks faster and tastes the same???
Eat it with sutta appalam (microwave for 30sec).
Very yummmm. I had cold and it's very good taste when we have tasteless tongue
Hello mami i followed ur recipe and my milagu kuzhambu came out very well and everybody had praises for me. Thanks n credit goes to you.
Totally awesome recipe. My husband loved it very much. Thanks for sharing.
Thanks for this and other recipes. Your recipes are the closest to my amma's recipe.
When are you going to add Jaggery? It is in the list above but not in the procedure anywhere.
Hi, we need to add jaggery after the kuzhambu is boiled nicely and becomes thick. I forgot to add it in steps.
Wonderful recipes and very well maintained blog. I love your recipes! Thank you so much for sharing them.
Thanks for the compliments.
Fantastic recipe
Thank You
Tried this recipe and came out well. My lo tasted and finished his food soon. Thanks for the recipe mam
Thanks for the feedback
Hi. I tried this recipe and the consistency is a little too thick. How do I thin this down? Or should I not? 🙂
Usually lilac kuzhambu will be little thicker. But we can add water and adjust the consistency.
This is not the right kind . Actually don’t use chana dal, udid dal, red chillies. Only maximum pepper corns, and lots of curry leaves to grind .
Excellent!!
Thank you Sir
I tried this kuzhambu today. It was EXCELLENT. As some of them mentioned, it was thick but I added more water. I also added fenugreek seeds during tempering. Thanks for the detailed instructions.
So glad to know Divya. Thank you so much
Thanks for 5he recipe. Waiting for this , will try today.
Glad! Please try and share your comments!