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 recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
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
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
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
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.
- 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.
Serve with rice and any mild kootu, poriyal. Delicious, tangy and flavorful kuzhambu for rice.
vishvaajit
May 21, 2015 at 11:09 amThis comment has been removed by the author.
nano1515
May 21, 2015 at 11:40 amCan u suggest milagu kozhambu without onion garlic.
Sayantani
May 21, 2015 at 7:29 pmam a big fan of kuzhambu and will try this recipe asap.
Sayantani
May 21, 2015 at 7:29 pmam a big fan of kuzhambu and will try this recipe asap.
Raks anand
May 22, 2015 at 12:28 amhttp://www.rakskitchen.net/2013/06/easy-pepper-kuzhambu-recipe-milagu.html
sujatha thamby
May 25, 2015 at 2:17 amRaks,
Tried this kulambu today….YUMMY!!!!
Thanks
Lakshmi Palaniappan
July 3, 2015 at 10:23 amHi
I tried this kuzhambu it tasted awesome! Thanks for the recipe
Shubha Satish
November 17, 2015 at 2:09 amLooks lovely, will try it. Any tip on peeling small onions. I find it very time consuming.
Raks anand
November 17, 2015 at 2:12 amYou can add in water to peel it easily (After cutting the top and tail)
Hema
October 15, 2016 at 4:25 pmThis kuzhambu is getting ready at my home as I type this… Looks inviting and delicious! Thanks for the recipe 🙂
Rahulan Rajan
November 8, 2016 at 10:55 pmI tried this once and my flatmates and I loved it. We make this in our apartment atleast once every two weeks.
Mumtaz Begum
November 27, 2016 at 2:35 pmThank you for this. Awesome with hot rice.