Milagu Kuzhambu or Pepper Kuzhambu is a tangy spicy Gravy with Black Pepper shining through. Served with Curd rice, steamed rice or Breakfast in Tamilnadu Cuisine
I am partial to Karnataka Cuisine. Having said that, post marriage saw me dishing out quite
some Tamilnadu Treats – and Kuzhambu (or kozhambu) – a tangy gravy made mostly without lentils veggies in a tamarind sauce is a staple in our weekly menu.
And although am partial to Sambhar (lentil and veggie stew), I like these kozhambu for its light tanginess (the original version is quite tangy) and it tastes fabulous the next day. Other Kuzhambu we make with spices are Sundakkai (dried turkey berry) Kuzhambu , Dhaniya (Coriander seeds) Kuzhambu, Vendhaya Kuzhambu (Methi seeds), Paruppu Urundal Kuzhambu (Steamed lentil dumplings in a spicy tangy sauce), Sakkaravalli Puli Kozhambu (tangy gravy with Sweet potato)
What is usually served with these Kuzhambu varieties?
Apart from Steamed rice + Ghee (or sesame oil topped), This is part of a traditional sit down (everyday) meal as shown below. But we like the kuzhambus especially with chilled curd rice (see video at the end of this post on how to make this kuzhambu) and / or with Ven Pongal , Millet Pongal, or Rava Pongal (especially as kuzhambu ‘oorifies‘ -taste intensifies) after a few days.
FAQs / Tips and Tricks to make the best Milagu Kuzhambu
- Keep the heat from the black pepper higher than the red chillies – this is the real deal.
- Roast the spices for the milagu Kuzhambu on low / medium heat. Cool and then powder.
- Don’t skip / sub the sesame oil or its quantity here. That gives the authentic mouthfeel and taste
- Prepare the kuzhambu ahead of serving. The more it sits, the better the flavour.
- You can store this in the refrigerator for upto 15 days (as long as it lasts that much). I prefer to make a larger quantity especially before a trip / travel so it sits nicely till we come back and we can rightaway enjoy it with basic curd rice.
- The quantity / quality of the black pepper also might vary as does the tamarind. Use fresh spices as possible.
- Some folks add garlic to this kuzhambu. We prefer to make this without onion or garlic. Feel free to add these if you wish, at the time of sauteeing.
Other Kuzhambu / Spicy tangy gravies you may like on the blog:
Arichuvitta Sundakkai Vathakuzhambu | Tambrahm special
Arichuvitta Vathakuzhambu is a Tamilnadu special dish made with tamarind base, sun dried condiments and a specially ground spice powder. Served with rice and Usli.
Check out this recipe
Sakkaravalli Kizhangu Puli Kozhambu | Sweet potato in tangy Gravy | Satvik Side Dishes | No onion no garlic recipe
Sakkarvalli Puli Kuzhambu is a traditional Vegan tangy-spicy curry made with Sweet Potatoes in a Tamarind sauce-served with hot rice
Check out this recipe
Prep time : 10 mins | Cook time : 20 mins | Serves : 4
Spice level : Medium to spicy, Cuisine : South Indian, Course: Accompaniment
Serving Suggestions : Hot Steamed rice / Curd Rice /Arisi Upma with Paruppu Usli / Avial
Ingredients to make Milagu Kuzhambu | Pepper Kuzhambu:
- 50 grams Tamarind (Puli or 1 large gooseberry sized tamarind)
- 2 cups Warm water
- 1.5 tsp Black Pepper
- 1/4 tsp Methi seeds
- 1 tsp split pigeon pea (Thuvaram paruppu / Toor dal)
- 1 tsp Bengal dal (Kadalai paruppu / Channa dal)
- 4 red chillies (adjust spice)
- 1 TBSP Jaggery (Vellam, optional but recommended)
- 1.5 tsp Salt (or to taste)
- 1.5 tsp Rice Powder (Arisi Maavu)
- 1/2 tsp turmeric
- 5 TBSP Gingelly Oil (Sesame Oil/ Nallennai – divided use)
- 1/2 tsp asafoetida( Hing,skip for Gluten free version)
- 1 sprig curry leaves
- 1 tsp mustard seeds
How to make Milagu Kuzhambu | Pepper Kuzhambu:
- Wash and soak tamarind in warm water for 10 mins. Squeeze the tamarind well, and extract pulp (approx 1500 ml).
- In a pan, roast Channa dal, chillies, black pepper, red chillies and curry leaves in 2 tsp of oil one by one. Let the curry leaves shrivel a bit. Cool, powder it slightly smooth. Keep aside.
- In a deep bottomed pan (or kadai), add 3 TBSP of oil.
- Splutter mustard seeds, toor dal, asafoetida, turmeric , and methi seeds. Let the methi seeds not burn else will give a bitter taste.
- Now add the tamarind pulp, salt, jaggery, 2 cups of water and bring it to rolling boil.
- Now add the powdered spice mix and saute for 2 mins on low flame)
- If its thick on its own, then no need to worry. If its too watery and you need to thicken it, make a slurry of rice flour in 2 tsp of water and add to the boiling mixture. It will thicken in 3-4 mins.
- Now transfer to serving bowl, add 3 tsp more of sesame oil. cover and use after 2 hours (it tastes better after 3-4 hours).
- Serve with Arisi Upma (broken rice savoury Upma / Pudding) or steamed rice and any dry curry.
Milagu Kozhambu | Pepper Kuzhambu ~How to make Milagu Kuzhambu
Milagu Kuzhambu or Pepper Kuzhambu is a tangy spicy Gravy with Black Pepper shining through. Served with Curd rice, steamed rice or Breakfast in Tamilnadu Cuisine
Equipment
- Thick Bottomed Pan Preferably Cast iron / Stone ware / clayware
- Spice Grinder
Ingredients
- 50 grams Tamarind Puli or 1 large gooseberry sized tamarind
- 2 cups Warm water
- 1.5 tsp Black Pepper
- 1/4 tsp Methi seeds
- 1 tsp split pigeon pea Thuvaram paruppu / Toor dal
- 1 tsp Bengal dal Kadalai paruppu / Channa dal
- 4 red chillies adjust spice
- 1 TBSP Jaggery Vellam, optional but recommended
- 1.5 tsp Salt or to taste
- 1.5 tsp Rice Powder Arisi Maavu
- 1/2 tsp turmeric
- 5 TBSP Gingelly Oil Sesame Oil/ Nallennai – divided use
- 1/2 tsp asafoetida Hing,skip for Gluten free version
- 1 sprig curry leaves
- 1 tsp mustard seeds
Instructions
- Wash and soak tamarind in warm water for 10 mins. Squeeze the tamarind well, and extract pulp (approx 1500 ml).
- In a pan, roast Channa dal, chillies, black pepper, red chillies and curry leaves in 2 tsp of oil one by one. Let the curry leaves shrivel a bit. Cool, powder it slightly smooth. Keep aside.
- In a deep bottomed pan (or kadai), add 3 TBSP of oil.
- Splutter mustard seeds, toor dal, asafoetida, turmeric , and methi seeds. Let the methi seeds not burn else will give a bitter taste.
- Now add the tamarind pulp, salt, jaggery, 2 cups of water and bring it to rolling boil.
- Now add the powdered spice mix and saute for 2 mins on low flame)
- If its thick on its own, then no need to worry. If its too watery and you need to thicken it, make a slurry of rice flour in 2 tsp of water and add to the boiling mixture. It will thicken in 3-4 mins.
- Now transfer to serving bowl, add 3 tsp more of sesame oil. cover and use after 2 hours (it tastes better after 3-4 hours).
- Serve with Arisi Upma (broken rice savoury Upma / Pudding) or steamed rice and any dry curry.
Notes
FAQs / Tips and Tricks to make the best Milagu Kuzhambu
- Keep the heat from the black pepper higher than the red chillies – this is the real deal.
- Roast the spices for the milagu Kuzhambu on low / medium heat. Cool and then powder.
- Don’t skip / sub the sesame oil or its quantity here. That gives the authentic mouthfeel and taste
- Prepare the kuzhambu ahead of serving. The more it sits, the better the flavour.
- You can store this in the refrigerator for upto 15 days (as long as it lasts that much). I prefer to make a larger quantity especially before a trip / travel so it sits nicely till we come back and we can right away enjoy it with basic curd rice.
- The quantity / quality of the black pepper also might vary as does the tamarind. Use fresh spices as possible.
- Some folks add garlic to this kuzhambu. We prefer to make this without onion or garlic. Feel free to add these if you wish, at the time of sauteeing.
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Kuzhambu looks delicious , i like the tangy taste of this . Nice thali .
Kozhambu looks delicious and a mouthwatering thali
Kozhambu looks so tangy and delicious.Very tempting thaali.
You are right I like to have these type of kozhambu next day with curd rice or even with dosai
This kuzhambu has lot of medicinal values.. very yummy
Super kuzhambu, how prefectly you have prepared this kuzhambu, can smell the flavors from here.
Lipsmacking kuzhambu, can smell the flavours from here..comforting food for me.
Tangy and delicious!
even i like the tangy gravies a a day later…this looks nice and easy…rice powder…is that regular rice atta or something special
Must have made a great feast!..Milagu kozhambu is my fav too!
My favorite curry..I never made this curry in recent times..you remind me to try again.
Wow, that is one tangy & delicious kuzhambu.
Wow a delicious kuzhzmbu.
One of my fav kulambu. Looks super inviting with rice and avial..
Sounds like a kuzhambu with a flavorful punch. With curry eaves selling here for the rate of gold, I must remember to prepare this when am in India.
Looks great..does asoefetida have gluten?