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Tuesday, 25 June 2013

Milagu/Pepper Kuzhambu Recipe

Milagu/Pepper Kuzhambu recipe Milagu/Pepper Kuzhambu
Milagu/Pepper Kuzhambu recipe. Pepper or black pepper corns is used usually dried and is used for spice and seasoning. Dried ground pepper can be used as a source of medicine & for its flavor in South Indian regions. If someone had got cold or if its winter this dish is sure to be cooked in most south Indian homes for its spicy-tangy taste. It can be added to hot rice with a drop of ghee & can be had with aplams/papads.

This Kuzhambu can be prepared & can be stored in up to a week or more if prepared in thick & good consistency.

  • Black pepper corns - 2 tbsp
  • Chilly - 5 to 6
  • Tamrind - Lemon size
  • Jaggery - 1 spoon
  • Hing -a pinch

  • Mustard -1 tbsp
  • Urad dal - 1 tbsp
  • Curry leaves- few
  • Oil- 2 tbsp

  • Turmeric- 1 tbsp
  • Salt- to taste

Preparartion Time
20 minutes


Soak tamarind extract thick juice. Throw the pulp.

Heat a pan with oil add chilly,black pepper,curry leaves,urad dal & splutter it. Grind the mixture once it gets cooled.

Add a tbsp of oil in pan splutter mustard & add the tamarind juice,jaggery,turmeric,the grounded mixture & salt. Add few curry leaves for garnish if required. Reduce the heat once tamarind smell leaves.. Let it cook for some time till we get the desired consistency.

Serve with hot rice & few drops of ghee. The best side dish would be papads/aplams.

You can refrigerate once mixture cools down & use it up to 2 weeks.

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