I already have three milagu kuzhambu versions, one with brinjal what we call it as ennai kathirikai kuzhambu, sukku milagu kuzhambu and other one a easy simple recipe. 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 recipe

Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4

Ingredients

Small onion / Shallots – 1/4 cup

Tamarind – Gooseberry size / 1 tbsp

Turmeric – 1/4 tsp

Jaggery (Optional) – 1/2 tsp

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 – 1 tsp

Curry leaves (Optional) – 1 sprig

Method

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.

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.