Pepper Pulikuzhambu | How to make Pepper Pulikuzhambu

By Muthulakshmi Madhavakrishnan  |  20th Dec 2016  |  
4.5 from 2 reviews Rate It!
  • Pepper Pulikuzhambu, How to make Pepper Pulikuzhambu
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About Pepper Pulikuzhambu Recipe

Try this kuzhambu on a cold wintery day and you will definitely enjoy this tangy and spicy dish. I learnt this recipe from a TV cookery show and prepared this dish many times. The taste was too good and it is also easy to prepare. It is ready within 20 minutes.

Pepper Pulikuzhambu, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pepper Pulikuzhambu is just mouth-watering. This amazing recipe is provided by Muthulakshmi Madhavakrishnan. Be it kids or adults, no one can resist this delicious dish. How to make Pepper Pulikuzhambu is a question which arises in people's mind quite often. So, this simple step by step Pepper Pulikuzhambu recipe by Muthulakshmi Madhavakrishnan. Pepper Pulikuzhambu can even be tried by beginners. A few secret ingredients in Pepper Pulikuzhambu just makes it the way it is served in restaurants. Pepper Pulikuzhambu can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pepper Pulikuzhambu.

Pepper Pulikuzhambu

Ingredients to make Pepper Pulikuzhambu

  • 15 small onions
  • 15 garlic cloves
  • 1 tbsp tamarind
  • 1/2 tsp mustard seeds
  • 1/2 tsp Urid dal
  • 1/4 tsp fenugreek
  • 1 tsp black pepper
  • 1/4 tsp turmeric powder
  • 1.5 tsp sambar powder
  • 1 tsp black pepper powder
  • 2 tsp powdered jaggery
  • 1/2 tsp asafoetida powder
  • few curry leaves
  • 5 tbsp gingelly oil
  • salt

How to make Pepper Pulikuzhambu

  1. Soak the tamarind in hot water and extract the juice.
  2. Heat oil in a mud pot and add fenugreek, mustard seeds and urid dal. Allow them to crackle.
  3. Then add the peeled onions and garlic. Saute them in a medium flame. When it turns golden brown add curry leaves and whole black pepper. Stir it for a second and add the tamarind juice.
  4. Then add turmeric powder, salt, pepper powder and sambar powder.
  5. Bring this tamarind mixture to a boil and continue to cook. Cook till the mixture has thickened and then add the asafoetdia powder and powdered jaggery. Now keep the flame in low and cook till the kuzhambu becomes thick or till you see oil floating on the top of the kuzhambu. Once you see this consistency switch off the flame and and keep as it is in the pot for few more minutes minutes. minutes.
  6. Serve this kuzhambu with fried papads and potato fry.

My Tip:

Instead of sambar powder you can also use vathakuzhambu powder or 3/4 tsp chilly powder, 1/2 tsp coriander powder and 1/4 tsp cumin powder. If you use compounded asafoetodia the kuzhambu will have a unique taste.

Reviews for Pepper Pulikuzhambu (2)

Shanmuga Priya2 years ago

Suitable for cold weather

aliza singh2 years ago


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