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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.