Milahu Kuzhambu or Milagu Kuzhambu is one among the popular pathiya samayal recipes. Milagu or Milahu means pepper corns in Tamil and as the name suggests this gravy is prepared with pepper. Loaded with pepper corns and curry leaves, this gravy is very good for health and aids in digestion. Also the addition of garlic pods, helps in clearing gastric troubles and increases milk production in lactating moms. (But this kuzhambu can be prepared without garlic too.) Also gingelly oil is used for this recipe which adds unique and distinct flavor.
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. :-) The other main thing about this recipe is, it has longer shelf life and we can store up to 5 days when refrigerated. Both red chillies and green chillies are not commonly used in pathiya samayal. Pepper corns are used as spicing agents but that too in a minimal amount. For this recipe, I used only 2 tbsps of pepper corns but if you like spicier version you can increase the amount. Please refer to the notes section for other variations.
Ingredients:
- Pepper – 2 tbsps
- Toor dhal – 1/2 tsp (just for the flavor)
- Jeera – 1/2 tsp
- Curry leaves – 3 strands (We need minimum 3 strands for this recipe, but upto 5 strands can be used)
- Tamarind – small gooseberry size or 1 tsp of tamarind paster
- Water – 1 cup
- Gingelly oil – 2 tbsps
- Mustard seeds – 1 tsps
- Hing – 1 tsp
- Turmeric powder – 1/2 tsp
- Garlic cloves – 6 to 7. (2 for grinding and 5 for the gravy)
- Salt – 1.5 tsps
Steps:
Preparing the Pepper Masala:
- Heat the kadai and once the kadai is hot, add peppercorns, toor dhal, jeera , curry leaves , 2 cloves of garlic and tamarind. (If you are using tamarind paste, do not add now)
- Dry roast them for couple of minutes. (No need to add oil)
- Let it cool and grind them together with half cup of water. (If using tamarind paste, add it while grinding)
Preparing the Gravy:
- Heat the kadai or heavy bottom vessel and add oil.
- Once the oil is hot add mustard seeds and hing.
- As they start to splutter, add the remaining garlic cloves. (Adding garlic cloves is optional, if you like you can add up to 10)
- Add turmeric powder and sauté it for a minute.
- Now add the grinded mixture and remaining half cup of water and salt.
- Let it boil for about 6-7 minutes.
- If you want thin consistency add more water (1 more cup) and bring it one boil. And if you want thick consistency, do not add additional water and let it thicken.
That’s it. Yummy Milagu kuzhambu is ready.
Notes:
- Adjust the salt as per your preference.
- If you not preparing this for lactating moms, increase the pepper corns or add 1 or 2 red chillies or increase the garlic amount while grinding as per your spice preference.
- As mentioned, we need minimum 3 strands of curry leaves for this recipe. You can add up to 5 strands.
- If you like garlic in kuzhambu, you can add up to 10 to 12 cloves (not during grinding) for this measurement.
- Gingelly oil is preferable, but if you can’t source it regular cooking oil can be used.
Milahu Kuzhambu | Pepper Sambar | Pepper Garlic Gravy
Ingredients
- Pepper - 2 tbsps
- Toor dhal - 1/2 tsp just for the flavor
- Jeera - 1/2 tsp
- Curry leaves - 3 strands We need minimum 3 strands for this recipe, but upto 5 strands can be used
- Tamarind - small gooseberry size or 1 tsp of tamarind paster
- Water - 1 cup
- Gingelly oil - 2 tbsps
- Mustard seeds - 1 tsps
- Hing - 1 tsp
- Turmeric powder - 1/2 tsp
- Garlic cloves - 6 to 7. 2 for grinding and 5 for the gravy
- Salt - 1.5 tsps
Instructions
Preparing the Pepper Masala
- Heat the kadai and once the kadai is hot, add peppercorns, toor dhal, jeera , curry leaves , 2 cloves of garlic and tamarind. (If you are using tamarind paste, do not add now)
- Dry roast them for couple of minutes. (No need to add oil)
- Let it cool and grind them together with half cup of water. (If using tamarind paste, add it while grinding)
Preparing the Gravy
- Heat the kadai or heavy bottom vessel and add oil.
- Once the oil is hot add mustard seeds and hing.
- As they start to splutter, add the remaining garlic cloves. (Adding garlic cloves is optional, if you like you can add up to 10)
- Add turmeric powder and sauté it for a minute.
- Now add the grinded mixture and remaining half cup of water and salt.
- Let it boil for about 6-7 minutes.
- If you want thin consistency add more water (1 more cup) and bring it one boil. And if you want thick consistency, do not add additional water and let it thicken.
- That’s it. Yummy Milagu kuzhambu is ready.
Notes
If you not preparing this for lactating moms, increase the pepper corns or add 1 or 2 red chillies or increase the garlic amount while grinding as per your spice preference.
As mentioned, we need minimum 3 strands of curry leaves for this recipe. You can add up to 5 strands.
If you like garlic in kuzhambu, you can add up to 10 to 12 cloves (not during grinding) for this measurement.
Gingelly oil is preferable, but if you can’t source it regular cooking oil can be used.
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.
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