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Home » KUZHAMBU/ GRAVY FOR RICE » Milagu poondu kuzhambu recipe, pepper garlic gravy

Milagu poondu kuzhambu recipe, pepper garlic gravy

May 21, 2015 by Raks Anand 14 Comments / Jump to Recipe

milagu poondu kuzhambu

Milagu poondu kuzhambu or pepper garlic gravy is a south Indian gravy served with rice. Step by step pictures post.

This milagu poondu kuzhambu (Pepper garlic gravy) recipe was sent to me by a reader Ramya Shankaran. Thank you for taking time to send it Ramya. I tried today and loved it. Any tangy spicy kuzhambu is my kind of lunch, I can have it for a week. As Vj and Aj are not fan of tangy kuzhambu I rarely make. Today I made this along with cabbage kootu and thought of posting too. This has pepper in it, so good very flavorful along with garlic.

Milagu-Poondu-kuzhambu
milagu poondu kuzhambu
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3.75 from 4 votes

Milagu poondu kuzhambu or pepper garlic gravy

Milagu poondu kuzhambu or pepper garlic gravy is a south Indian gravy served with rice. Step by step pictures post.
Course Side Dish
Cuisine Indian, South Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Cup measurements

Ingredients

  • Small onion / Shallots – 1/4 cup
  • Tamarind – Gooseberry size / 1 tbsp
  • Turmeric – 1/4 tsp
  • Jaggery – 1/2 tsp Optional
  • Salt – As needed

To sautee and grind

  • Black pepper – 2 tsp
  • Red chilli – 4
  • Garlic – 1/4 cup
  • Jeera/ cumin seeds – 1 tsp
  • Onion – 1
  • Tomato – 1
  • Curry leaves – 3 sprigs

To temper

  • Sesame oil – 1 tbsp
  • Fenugreek seeds / vendhayam – 1/2 tsp
  • Mustard – ½ tsp
  • Curry leaves – 1 sprig Optional

Instructions

  • In a kadai, heat a tsp of oil and add pepper, red chilli first, give it a stir and then jeera and garlic. Fry for a minute
  • Add onion, tomato, curry leaves and fry for 2 minutes in medium flame.
  • Option: If you like whole garlic in your kuzhambu, you can reserve 3/4th garlic and sautee just 1/4th of the garlic.
  • Cool down and grind to a paste. Add little water if needed.
  • Extract tamarind pulp by soaking it in hot water for 30 mins, with a cup of water.
  • Heat oil, temper with the items given under ‘To temper’ table in order.
  • Add peeled onion and fry till golden. Add whole garlic if you have reserved in first step.
  • Add tamarind pulp, salt, turmeric, jaggery and boil for 2 minutes.
  • Add ground paste and add more water (1 & 1/2 cups) and mix well.
  • Boil until thick (Roughly 5 minutes) and transfer to the serving bowl.

Notes

1/4 cup garlic holds around 15- 18 garlic flakes. Don’t think its too much and will over power the gravy, it will be subtle only.

Milagu poondu kuzhambu method:

  1. In a kadai, heat a tsp of oil and add pepper, red chilli first, give it a stir and then jeera and garlic. fry for a minute and add onion, tomato, curry leaves and fry for 2 minutes in medium flame. Option : If you like whole garlic in your kuzhambu, you can reserve 3/4th garlic and sautee just 1/4th of the garlic. 1-sautee
  2. Cool down and grind to a paste. Add little water if needed. Extract tamarind pulp by soaking it in hot water for 30 mins, with a cup of water. 2-grind
  3. Heat oil, temper with the items given under ‘To temper’ table in order. Add peeled onion and fry till golden. Add whole garlic if you have reserved in first step.  3-temper
  4. Add tamarind pulp, salt, turmeric, jaggery and boil for 2 minutes. Add ground paste and add more water (1 & 1/2 cups) and mix well. 4-boil
  5. Boil until thick (Roughly 5 minutes) and transfer to the serving bowl. 5-thick

Serve with rice and any mild kootu, poriyal. Delicious, tangy and flavorful kuzhambu for rice.

Milagu-Poondu-kuzhambu-reci

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Filed Under: KUZHAMBU/ GRAVY FOR RICE

Previous Post: « Vegetable makhani recipe | Indian gravy side dish
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Reader Interactions

Comments

  1. vishvaajit

    May 21, 2015 at 11:09 am

    This comment has been removed by the author.

    Reply
  2. nano1515

    May 21, 2015 at 11:40 am

    Can u suggest milagu kozhambu without onion garlic.

    Reply
  3. Sayantani

    May 21, 2015 at 7:29 pm

    am a big fan of kuzhambu and will try this recipe asap.

    Reply
  4. Sayantani

    May 21, 2015 at 7:29 pm

    am a big fan of kuzhambu and will try this recipe asap.

    Reply
  5. Raks anand

    May 22, 2015 at 12:28 am

    http://www.rakskitchen.net/2013/06/easy-pepper-kuzhambu-recipe-milagu.html

    Reply
  6. sujatha thamby

    May 25, 2015 at 2:17 am

    Raks,
    Tried this kulambu today….YUMMY!!!!
    Thanks

    Reply
  7. Lakshmi Palaniappan

    July 3, 2015 at 10:23 am

    Hi
    I tried this kuzhambu it tasted awesome! Thanks for the recipe

    Reply
  8. Shubha Satish

    November 17, 2015 at 2:09 am

    Looks lovely, will try it. Any tip on peeling small onions. I find it very time consuming.

    Reply
  9. Raks anand

    November 17, 2015 at 2:12 am

    You can add in water to peel it easily (After cutting the top and tail)

    Reply
  10. Hema

    October 15, 2016 at 4:25 pm

    This kuzhambu is getting ready at my home as I type this… Looks inviting and delicious! Thanks for the recipe 🙂

    Reply
  11. Rahulan Rajan

    November 8, 2016 at 10:55 pm

    I tried this once and my flatmates and I loved it. We make this in our apartment atleast once every two weeks.

    Reply
  12. Mumtaz Begum

    November 27, 2016 at 2:35 pm

    Thank you for this. Awesome with hot rice.

    Reply
  13. Vijeyalakshmi

    February 6, 2020 at 1:20 am

    Most simple and easiest recipe ever. Thanks.

    Reply
    • Raks Anand

      February 6, 2020 at 8:43 pm

      Thanks a lot

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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