Milagu Kuzhambu | Pepper Kuzhambu | How to make Milagu Kuzhambu | Pepper Kuzhambu

By Sundari Pnp  |  21st May 2016  |  
5.0 from 2 reviews Rate It!
  • Milagu Kuzhambu | Pepper Kuzhambu, How to make Milagu Kuzhambu | Pepper Kuzhambu
Milagu Kuzhambu | Pepper Kuzhambuby Sundari Pnp
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About Milagu Kuzhambu | Pepper Kuzhambu Recipe

I learned this recipe from my beloved mom. In our family, Milagu Kuzhambu is the only accompaniment for rice that is given for newly delivered moms. It is given at least for 16 days post delivery. We add more gingelly oil to make it edible as we add a lot of peppers to it. It is believed that it helps to reduce the weight post delivery. Also, the new moms do not get shiverings or cold. It gives a warmness. We are also given betel leaves for easy digestion. It is good to add Milagu Kuzhambu in our diet at least once a week.

Milagu Kuzhambu | Pepper Kuzhambu

Ingredients to make Milagu Kuzhambu | Pepper Kuzhambu

  • Black pepper - 1.5 tsp
  • Dry Red chillies - 4
  • tamarind - 1 small size
  • coriander seeds(Dhaniya)- 2 tsp
  • chana dal(Kadalai paruppu) - 1 tbsp
  • cumin seeds/Jeera- 1 tsp
  • Gingelly/Sesame oil - 1 tbsp
  • mustard seeds - 3/4 tsp
  • urad dal - 1/2 tsp
  • curry leaves - few
  • hing - A small pinch
  • jaggery powder - 1 tbsp
  • turmeric powder - 1/8 tsp
  • salt - As required
  • water - as required

How to make Milagu Kuzhambu | Pepper Kuzhambu

  1. Soak tamarind in a cup of water and extract the juice. Use warm water for quick and easy extraction.
  2. Heat a pan. Dry roast black pepper corns, coriander seeds, chana dal and cumin seeds in low flame till they turn golden brown color. Turn off the stove and allow them to cool. Grind them in a mixie and make a fine powder.
  3. Heat 1 tbsp of oil in a pan. Use sesame oil/gingelly oil for best taste. Add mustard seeds and saute till it splutters. Add urad dal, a pinch of hing and curry leaves. Saute till the urad dal turns golden brown color.
  4. Add tamarind juice, ground powder, turmeric powder, required salt and water. Allow it to boil in medium flame.
  5. Once it reaches the kulambu consistency, switch off the stove. The quantity must have been reduced almost to half by that time.

My Tip:

You can add a lot of curry leaves along with pepper corns to make it more healthy. You can store the ground powder for future use if you grind in large quantity. Giving enough time to boil the kuzhambu is the secret to get an aromatic pepper kuzhambu.

Reviews for Milagu Kuzhambu | Pepper Kuzhambu (2)

Nithya Muruganantham2 years ago

you have not mentioned where to use dry chillies and jaggery

Reema Thukral2 years ago

Delicious, thanks for sharing!