Milagu Kuzhambu
- 50 min
- hot
- Serves 4
Milagu kuzhambu, a Tamil Nadu pepper gravy of roasted pepper paste, tamarind and garlic in gingelly oil. Spicy, vegetarian, serves 4, 50 minutes plus soaking.
Good for: Rainy Day
Ingredients
Tamarind, For Soaking30 grams
Water, For Soaking150 ml
Gingelly Oil3 tsp
Black Peppercorns10 grams
Coriander Seeds4 grams
Cumin1 tsp
Urad Dal (split)2 tsp
Chana Dal1 tbsp
Dry Red Chilli, De-stemmed4 grams
Coconut (Grated), Grated12 grams
Mustard Seeds1 tsp
Curry leaves4 grams
Asafoetida0.5 grams
Garlic, Peeled30 grams
Turmeric Powder1 grams
Jaggery, Powdered5 grams
Salt1½ tsp
Contains: wheat, sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 225kcal | 900kcal |
| Protein | 2.9g | 12g |
| Carbohydrate | 16g | 62g |
| Fat | 18g | 71g |
| Fibre | 3.3g | 13g |
| Sugar | 5.8g | 23g |
Method
Get ready: peel the garlic, grate the coconut, remove the chilli stems and wash the curry leaves. Soak the tamarind in 150 ml warm water for 10 minutes until soft. Squeeze it well and strain the thick tamarind water.
Heat 2 teaspoons gingelly oil in a kadai on low flame for 1 minute until hot. Add the peppercorns, coriander seeds, cumin, urad dal, chana dal and dry red chillies. Roast for 3 to 4 minutes until the dals are golden and the pepper smells roasted, then add the coconut and roast for 1 minute until lightly coloured.
Cool the roasted mixture for 5 minutes until warm. Grind it in a mixie with 80 ml water to a smooth, thick paste.
Heat 3 tablespoons gingelly oil in the same kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 30 seconds until they splutter. Add the urad dal, curry leaves and asafoetida, then fry for 1 minute until the dal is golden and the curry leaves are crisp.
Add the peeled garlic and turmeric powder. Fry on medium flame for 3 to 4 minutes until the garlic softens and its raw smell goes.
Pour in the strained tamarind water and 200 ml water, then add the jaggery and salt. Boil on medium flame for 5 minutes until the raw tamarind smell reduces.
Add the ground pepper paste and mix without lumps. Simmer on low flame for 7 to 8 minutes until the kuzhambu thickens and oil shows on top.
Switch off the flame and mix in 1 teaspoon gingelly oil. Rest for 5 minutes before serving with hot rice.
Before you start
- How long does Milagu Kuzhambu take?
- 50 minutes from start to finish. That is 10 minutes of preparation and 40 minutes of cooking.
- How many people does Milagu Kuzhambu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Milagu Kuzhambu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Milagu Kuzhambu spicy?
- It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Milagu Kuzhambu?
- 30 grams Tamarind, 10 grams Black Peppercorns, 4 grams Coriander Seeds, 4 grams Dry Red Chilli, 12 grams Coconut (Grated), 4 grams Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Milagu Kuzhambu?
- No, it is cooked in an open pot.
- How many calories are in Milagu Kuzhambu?
- About 225 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.