Easy milagu kuzhambu (Pepper kuzhambu)

pepper kuzhambu 1This is another traditional recipe that I make at home quite often. This is my mom’s recipe and they stay well for a week or so in the refrigerator. She would generally make this when any of us had cold or when she had to travel which meant we were at the mercy of my father’s cooking ( Who is actually a good cook btw. But my mom wouldn’t agree to that 🙂 ) We usually have this with rice and potato fry (especially if my dad is cooking who is somewhat an expert on making crispy potato curry)                                                                    Me and my sister would never eat curry leaves if it was served as it is. So my mom used to grind curry leaves along with the spice mix for the kuzhambu to include it in our diet. The addition of curry leaves in this recipe gives it an extra flavor and makes it healthy too 🙂 We all know black pepper has lots of health benefits too. Eat it with brown rice to make it a healthy and delicious meal.


  • Lemon sized tamarind
  • 2-3 tbsp gingelly oil
  • 1/2 tsp turmeric powder
  • 4-5 curry leaves
  • 1/2 tsp mustard seeds
  • water as needed
  • salt to taste

For the spice powder:

  • 1/2 tbsp black pepper
  • 1 1/2 tsp cumin seeds
  • 3-4 red chillies
  • 1 tbsp corriander seeds
  • 1/2 tbsp urad dhal
  • 1/2 tsp asafoetida (hing)
  • handful of curry leaves


In a pan dry roast all the ingredients for the spice powder. Grind them with a little water to make a paste and set aside.

Soak the tamarind in hot water for 20 minutes or so and extract the tamarind juice from it.

In a pan add the oil. When oil becomes hot add mustard seeds, turmeric pwder and curry leaves.

When the mustard splutters add the tamarind juice, salt, ground paste and 1- 11/2 cups of water and let it boil a medium flame for 3-4 minutes and then let it simmer in a low medium flame until the oil separates from the gravy and the mixture thickens a little. This will take about 20-25 minutes. Adjust salt as needed.

Serve them with rice and a curry/papad of your choice. I served it with brown rice and okra curry:)

pepper kuzhambu

This entry was posted in INDIAN MAIN DISHES, Recipes, SOUTH INDIAN and tagged , , , , , , , , , , . Bookmark the permalink.

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