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    Home » South Indian Kuzhambu Varieties » Milagu Kuzhambu | South Indian Pepper-Garlic Gravy | Postpartum Recipes

    Milagu Kuzhambu | South Indian Pepper-Garlic Gravy | Postpartum Recipes

    Posted on September 7, 2021 · Last Updated on September 7, 2021 · By Srividhya G · 36 Comments

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    milagu kuzhambu recipe with text overlay for pinterest

    Milagu Kuzhambu, precisely poondu milagu kuzhambu – the south Indian pepper-garlic gravy/curry is a popular postpartum recipe. Check out how to make it with detailed step-wise pictures.

    overhead shot of milagu kuzhambu topped with garlic

    I have shared quite a few postpartum recipes, and this poondu milagu kuzhambu is my favorite. I grew up eating this kuzhambu regularly, and needless to say, more during my postpartum time. 

    This kuzhambu is one of our staple and favorite rice accompaniment. My MIL used to prepare this (mild version) for me during my postpartum days, and I used to gobble this up with ghee. :-) 

    Jump to:
    • Flavorful milagu kuzhambu
    • What’s so special about this milagu kuzhambu
    • Dietary specifications and serving suggestions
    • Poondu milagu kuzhambu recipe with step-wise pictures.
    • Recipe notes
    • Explore other postpartum recipes from my blog.
    • 📖 Recipe

    Flavorful milagu kuzhambu

    Milagu or Milahu means peppercorns in Tamil, and as the name suggests, we prepare this gravy with black peppercorns. Also, we include curry leaves and garlic. Black peppercorns, garlic, and curry leaves add flavor and kick to this kuzhambu.

    Don’t think that that we add them only for the flavor. They also have many health benefits, and this kuzhambu is used as a home remedy for common ailments. The addition of garlic helps clear gastric troubles and increases milk production in lactating moms. (You can prepare this kuzhambu without garlic too.) I recommend using gingelly oil for this recipe which adds a unique and distinct flavor. 

    What’s so special about this milagu kuzhambu

    • It’s a flavorful and lip-smacking kuzhambu that will tingle your taste buds.
    • It’s vegan and nut-free by nature.
    • The other main thing about this recipe is, it has a longer shelf life, and we can store it for up to 1 week when refrigerated.
    • It’s a perfect kuzhambu for lactating moms. We don’t use red or green chilies in the postpartum recipes, and we use only peppercorns. I have used 2 tbsps for this kuzhambu but adjust as per your taste.
    close up shot of milagu kuzhambu served in white bowl placed on a coaster

    Dietary specifications and serving suggestions

    As I mentioned before, this kuzhambu is naturally vegan and nut-free. Skip the asafoetida for a gluten-free version.

    We usually make this kuzhambu in thick consistency, and a tbsp of kuzhambu is more than enough for 1 to 1.5 cups of rice. The kuzhambu is slightly on the spicier side so add extra gingelly oil or ghee with rice. Serve along with mild vegetable stir-fry and appalam/papad. I love it with carrot stir-fry or cabbage stir-fry. 

    Poondu milagu kuzhambu recipe with step-wise pictures.

    Prepare the kuzhambu masala.

    • Heat a pan or kadai and when the pan is hot, add the peppercorns, toor dal, cumin seeds, and roast for two minutes or until the aroma comes. 
    roasting the spices
    • Then add curry leaves, one or two cloves of garlic(optional), and tamarind. (If using tamarind paste, do not add it now). Roast for 30 to 45 seconds and turn off the heat. The curry leaves will crisp up in the residual heat. 
    adding the curry leaves and garlic and tamarind
    • Allow it to cool and grind it into a smooth paste by adding ⅓ to ½ cup of water. (If using tamarind paste, add it while grinding)
    ground milagu kuzhambu paste

    Prepare the milagu kuzhambu.

    • Heat a heavy-bottom kadai and add the gingelly oil. When the oil is hot, add the mustard seeds and asafoetida. The mustard seeds will splutter, and the gingelly oil will froth up. Add the garlic cloves and turmeric powder and cook for two to three minutes over medium-low heat.
    tempering and cooking the garlic
    • Then add the ground paste, salt, and ½ more cup of water. 
    adding the ground paste and water
    • Mix well.
    milagu kuzhambu ready to be simmered
    • Cook until it thickens or for about 5 minutes. The oil will ooze out from the sides, and kuzhambu will be more like a pudding. In Tamil, we say halwa padam. Turn off the heat and serve warm with rice. Let the kuzhambu cool before storing it in an air-tight container. 
    oil oozing out from milagu kuzhambu

    Recipe notes

    • If you want thin consistency kuzhambu, add one more cup of water and bring it to a boil. 
    • Adjust the salt as per your preference.
    • If you are not preparing this for lactating moms, increase the peppercorns or add 1 or 2 red chilies, or increase the garlic amount while grinding as per your spice preference.
    • As mentioned, we need a minimum of 30 to 40 ( 3 strands) of curry leaves for this recipe. You can add up to 5 strands.
    • Gingelly oil is preferable, but you can use regular cooking oil if you can’t source it.
    milagu kuzhambu lifted in a spoon

    Explore other postpartum recipes from my blog.

    I have a handful of postpartum recipes, south-Indian kuzhambu varieties, and a postpartum thali as well. Do check it out, and here are the popular ones from the lot. 

    • Peerkangai Kootu Recipe | Ridge Gourd Curry
    • Garlic Rice | Poondu Sadam
    • Pathiya Mor Kuzhambu | Spinach Mor Kuzhambu with White Pepper
    • Pathiya Rasam | Easy Postpartum Rasam | Pathiya Poondu Rasam

    Loved this recipe?

    If you try this milagu kuzhambu, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

    📖 Recipe

    square image of milagu kuzhambu served in a white bowl
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    5 from 1 vote

    Milagu Kuzhambu | South Indian Pepper-Garlic Gravy | Postpartum Recipes

    Milagu Kuzhambu recipe, precisely poondu milagu kuzhambu – this south Indian pepper-garlic gravy/curry is a popular postpartum recipe.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: rice accompaniment
    Cuisine: South Indian
    Servings: 6
    Calories: 69kcal
    Author: Srividhya G

    Ingredients

    Measurement Details : 1 tbsp = 15ml; 1 tsp = 5ml; 1 cup = 240 ml;

    • 2 tbsp black peppercorns
    • ½ tsp toor dal optional but adds nice flavor
    • ½ tsp cumin seeds
    • 30 to 40 curry leaves you can add up to 50 leaves
    • 1.5 tsp tamarind paste or small marble-sized tamarind paste
    • 1 cup water
    • 2 tbsp gingelly oil
    • 1 tsp mustard seeds
    • ½ tsp asafoetida
    • ½ tsp turmeric powder
    • 10 to 12 garlic cloves divided
    • 1.5 tsp salt or to taste

    Instructions

    Prepare the kuzhambu masala.

    • Heat a pan or kadai and when the pan is hot, add the peppercorns, toor dal, cumin seeds, and roast for two minutes or until the aroma comes.
      roasting the spices
    • Then add curry leaves, one or two cloves of garlic(optional), and tamarind. (If using tamarind paste, do not add it now). Roast for 30 to 45 seconds and turn off the heat. The curry leaves will crisp up in the residual heat.
      adding the curry leaves and garlic and tamarind
    • Allow it to cool and grind it into a smooth paste by adding ⅓ to ½ cup of water. (If using tamarind paste, add it while grinding)
      ground milagu kuzhambu paste

    Prepare the milagu kuzhambu.

    • Heat a heavy-bottom kadai and add the gingelly oil. When the oil is hot, add the mustard seeds and asafoetida. The mustard seeds will splutter, and the gingelly oil will froth up. Add the garlic cloves and turmeric powder and cook for two to three minutes over medium-low heat.
      tempering and cooking the garlic
    • Then add the ground paste, salt, and ½ more cup of water.
      adding the ground paste and water
    • Mix well and cook until it thickens or for about 5 minutes.
      milagu kuzhambu ready to be simmered
    • The oil will ooze out from the sides, and kuzhambu will be more like a pudding. In Tamil, we say halwa padam. Turn off the heat and serve warm with rice. Let the kuzhambu cool before storing it in an air-tight container.
      oil oozing out from milagu kuzhambu

    Notes

    • If you want thin consistency kuzhambu, add one more cup of water and bring it to a boil. 
    • Adjust the salt as per your preference.
    • If you are not preparing this for lactating moms, increase the peppercorns or add 1 or 2 red chilies, or increase the garlic amount while grinding as per your spice preference.
    • As mentioned, we need a minimum of 30 to 40 ( 3 strands) of curry leaves for this recipe. You can add up to 5 strands.
    • Gingelly oil is preferable, but you can use regular cooking oil if you can’t source it.
     

    Nutrition

    Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 586mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 102mg | Calcium: 52mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes – Earlier posted on 2014. Now updated with new pics, recipe card with nutritional information.

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    Filed Under: Postpartum Recipes, South Indian Kuzhambu Varieties Tagged With: Blogging Marathon, garlic, kuzhambu after delivery, milagu kuzhambu, milagu poondu kuzhambu, milahu poondu kuzhambu, pathiya kuzhambu, pathiya samayal, pepper, pepper garlic gravy, postpartum, sambhar varieties

    Reader Interactions

    Comments

    1. Shankar Ram says

      May 04, 2022 at 9:49 pm

      Instead of cooking the whole garlic pods I roast the garlic and blend it in the mixer for a slightly different outcome. Alternatively, I use a garlic press to crush and mince the garlic. My wife doesn’t like the texture of whole garlic pods, and these options work great.

      Reply
      • Srividhya G says

        May 10, 2022 at 1:59 pm

        That’s a great idea to crush the garlic.

        Reply
    2. NAGANATHAN says

      September 09, 2021 at 12:19 am

      5 stars
      Your recipie is great. Expecting more such recipies. Wish you all the best in your endeavours.

      Reply
      • Srividhya G says

        September 09, 2021 at 7:33 am

        Thanks a lot.

        Reply
    3. ALBONI says

      November 02, 2016 at 9:49 am

      Divine ….!!!

      Reply
      • Srividhya G says

        November 02, 2016 at 5:27 pm

        :-) Thanks Alboni.

        Reply
    4. Denny says

      September 02, 2014 at 9:40 pm

      First time to your blog Srividhya, what a lovely healthy kuzhambu.

      Reply
      • srividhya says

        September 02, 2014 at 9:46 pm

        Thanks Deny, and welcome to my blog :-)

        Reply
    5. Swati says

      August 29, 2014 at 12:26 pm

      Hi there,
      Love your blog and all the recipes. Keep up the good work dear!
      Do visit my blog when you have time.
      Thanks,
      Swati

      http://delighfulcooking.wordpress.com

      Reply
      • srividhya says

        August 29, 2014 at 1:05 pm

        Thanks Swati. Welcome here. Glad you liked the recipes.You have a great blog with amazing indo-chinese. :-)

        Reply
    6. PJ says

      August 28, 2014 at 5:17 am

      Love this dish Srividhya and one of my fav too…

      Reply
      • srividhya says

        August 28, 2014 at 5:28 am

        :-)

        Reply
    7. cookingwithsapana says

      August 27, 2014 at 9:32 am

      Nice and interesting recipe.

      Reply
      • srividhya says

        August 27, 2014 at 2:43 pm

        :-)

        Reply
    8. snehadatar says

      August 27, 2014 at 1:13 am

      An interesting sambhar.

      Reply
      • srividhya says

        August 27, 2014 at 5:08 am

        :-)

        Reply
    9. Harini says

      August 26, 2014 at 3:36 pm

      Interesting one.

      Reply
      • srividhya says

        August 26, 2014 at 4:31 pm

        :-) :-)

        Reply
    10. Traditionally Modern Food says

      August 26, 2014 at 1:23 pm

      I do similar way:-) one of fav Kuzhambu

      Reply
      • srividhya says

        August 26, 2014 at 3:35 pm

        :-)

        Reply
    11. Malar says

      August 26, 2014 at 8:44 am

      Love milahu kuzhambu , I add a bit of coconut if I am using for a days time!! Never added toor dal, that is quite interesting :-) with dosa just am awesome combo!!!

      Reply
      • srividhya says

        August 26, 2014 at 9:23 am

        yeah.. toor dhal is just for aroma.. koncham podum.. with dosa heavenly na..

        Reply
    12. Sarita says

      August 26, 2014 at 8:17 am

      Such a aromatic sambar..looks great!

      Reply
      • srividhya says

        August 26, 2014 at 9:22 am

        Thanks Sarita

        Reply
    13. Manjula Bharath says

      August 26, 2014 at 6:53 am

      wow such an aromatic and mothwatering kuzhambu :)

      Reply
      • srividhya says

        August 26, 2014 at 9:22 am

        Yup :-)

        Reply
    14. Suma Gandlur says

      August 26, 2014 at 6:10 am

      I don’t recall seeing this recipe before. A good one.

      Reply
      • srividhya says

        August 26, 2014 at 9:22 am

        :-) :-)

        Reply
    15. radhikasethi says

      August 26, 2014 at 5:59 am

      Looks super yum dear :)

      Reply
      • srividhya says

        August 26, 2014 at 9:21 am

        Thanks :-)

        Reply
    16. Priya says

      August 26, 2014 at 3:21 am

      Fingerlicking kuzhambu definitely, am in love with the colour of this gravy.

      Reply
      • srividhya says

        August 26, 2014 at 9:21 am

        Thanks :-) I love the color too. Grinding tamarind together gives this color.

        Reply
    17. Chitra Jagadish says

      August 26, 2014 at 1:15 am

      Looks yum….

      Reply
      • srividhya says

        August 26, 2014 at 9:21 am

        :-)

        Reply
    18. Srivalli says

      August 26, 2014 at 1:08 am

      That longer shelf life is what’s more attractive for us too, plus the taste enhances over days..very nice one..

      Reply
      • srividhya says

        August 26, 2014 at 9:20 am

        Yeah very true

        Reply

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