• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Revi's Foodography logo
  • Home
  • Recipe Index
  • Author
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • Author
  • Privacy Policy
    • Email
    • Facebook
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Author
    • Privacy Policy
    • Email
    • Facebook
    • YouTube
  • ×

    Milagu Kuzhambu | South Indian Pepper Gravy

    Mar 30, 2015 · 1 Comment

    My 116th recipe, "Milagu Kuzhambu (Pepper Gravy)", a healthy, no onion, no garlic South Indian gravy. Coming back to my yesterday's post, I had mentioned that RK and myself are suffering from severe Cold and I had prepared the Mixed Vegetable Soup to combat our Cold and show to him that food is indeed medicine when used appropriately. A big thumbs up. It did work out well. I am now free from the nasty cold.

    However for RK, he felt better but not completely out of it. Looks like he needs a second dose. A much powerful one from my arsenal. So for today, I made him this wonderful Milagu Kuzhambu for lunch. Black Pepper, which is native to South India, has been a prized spice since ancient times. It was found so valuable that, apart from being used as a seasoning, it was also used as a currency and for sacred offerings. Among its in-numerous benefits, Pepper is know to boost up your immunity, fight against cold, improve digestion and promote intestinal health.

    This Milagu kuzhambu is simple to make and showcases beautifully the flavor and health benefits of the lovely peppercorn. Unlike chilli which hits your tongue, this pepper kuzhambu leaves a nice spicy aftertaste on your throat, just what RK badly needed 😉

    milagu kuzhambu

    Milagu Kuzhambu

    Milagu Kuzhambu

    Revathi Palani
    Learn how to make an easy milagu kuzhambu (Indian style Black pepper gravy) to reap both the delicious taste and medicinal properties.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Gravy
    Cuisine Indian
    Servings 4

    Ingredients
      

    • Tamarind - 1 big goose berry size
    • Salt - 2 tsp (Adjust as needed)
    • Turmeric - ¼ tsp
    • Jaggery - ½ tsp (Optional)

    To roast and grind

    • Oil - ¼ tsp
    • Dry red chilli - 1 large
    • Black peppercorns - 2 tsp
    • Chana dal - 1 tsp
    • Urad dal - 1 tsp
    • Coriander seeds - 1 tsp
    • Fenugreek seeds - ¼ tsp
    • Asafoetida - ¼ tsp

    To Temper

    • Sesame oil - 2 Tbsp
    • Mustard - ½ tsp
    • Curry leaves - 1 Sprig

    Instructions
     

    • First soak the tamarind along with the salt in 1 cup of warm water for about 10 minutes. Then prepare 2 ½ cups of thick tamarind extract from the same by adding required water. Keep aside.

      kuzhambu   kuzhambu
    • Then, heat the pan with ¼ tsp oil and add the ingredients listed under "To roast and grind" one by one (except asafoetida) in the given order and saute until the dals turn golden brown. Now add the asafoetida give a stir and turn off the flame. Bring them to room temperature and then grind into a powder (Neither too fine nor too coarse) and keep it aside.

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu
    • Now, heat a pan with 2 Tbsp oil, add the mustard and once it splutters, add the curry leaves, prepared tamarind extract, turmeric and give a nice stir. Wait until the kuzhambu starts to boil.

      kuzhambu   kuzhambu
    • Once the kuzhambu starts to boil, add the ground powder and stir well making sure there are no lumps formed. Turn the flame to low-medium and let the kuzhambu keep cooking until the oil gets separated and floats over the top of the kuzhambu.

      kuzhambu   kuzhambu
    • Finally, add the jaggery to the kuzhambu, stir well to get it dissolved and simmer for a few more minutes. By now the raw smell of the tamarind and ground powder would be gone and the kuzhambu would have thickened. Turn off the flame and transfer to serving bowl.

      kuzhambu   kuzhambu

      kuzhambu   kuzhambu
    • Serve hot with rice.
      milagu kuzhambu

    Notes | FAQ

    - You can use any cooking oil for this kuzhambu, but sesame oil gives a nice flavor to this kuzhambu.
    - Use of freshly prepared powder is highly recommended. However you can even grind the powder and store it for a week for instant use.
    - Using jaggery is optional but it will help balance out all other flavors by adding a sweet tinge.
    - You can use shallots/small onions/red pearl onions/normal red onions and garlic which will give extra flavor to the kuzhambu. In case of using, do add after tempering and saute until they turn dark golden brown (caramelizing of onion and garlic will give you best taste). Then add the tamarind extract and follow the remaining steps.
    - Do adjust the quantity of black peppercorns and dry red chilli according to your taste.
    « Почему гемблеры играют в слоты на Вавада?
    Kung Pao Cauliflower »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sri Rama Jayam !!!

    Newsletter

    Receive new recipe updates on email :

    Footer

    ↑ back to top