Milagu kuzhambu recipe - Black Pepper kuzhambu - No onion, no garlic pepper kuzhambu

Milagu kuzhambu is a traditional and healthy recipe. This is so easy to make and it can be used for 2 to 3 days. Also, it can be refrigerated for a week. 

Beginners can try this recipe as it includes a few ingredients, that are readily available in our kitchen. 

Sutta appalam is the best combination for this along with hot steamed rice. This is a mix for plain rice. 

An ideal recipe for a rainy day.

Ingredients :

Tamarind - the size of 2 lemons

Milagu or Black pepper - 3 tsps

Cumin seeds or jeera - 1/2 tsp

Urad dal - 1  tsp

Red chilis - 2 nos

Turmeric powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Asafoetida - 2 generous pinches

Jaggery - a very small pc
(the size of a small goose berry)

Salt to taste

Curry leaves - 5 to 7 to grind
(a few to garnish)

 Gingely oil - 5 to 6 tsps



Preparation :

In a tadka pan, add 1 tsp of gingely oil, then roast pepper, cumin seeds, urad dal, red chilis, and curry leaves (5 to 7 leaves). Roast them to a golden brown color. Allow it to cool. Then grind this to a paste by adding a little water.

Soak tamarind in a little lukewarm water. Then extract tamarind juice by adding 2½ cups of water.

In a kadai, add 3 tsps of gingely oil, splutter mustard seeds and then add asafoetida, and turmeric powder. 

Now add tamarind extract, salt and allow it to boil until the raw smell of tamarind goes off.

Then add the ground paste. Stir well.

Allow it to boil and you can see the consistency becoming thicker. Add jaggery. Once it reaches a thicker  consistency, remove it from the stove. Add 1 tsp of gingely oil and a few curry leaves.

Hot and yummy milagu kuzhambu is ready to taste with plain rice and sutta appalam.