After having all the Diwali stuffs, all we needed is a simple vatha kuzhambu & sutta appalam for our lunch today. As I have shared enough variants of vatha kuzhambu in my blog, I wanted to try & post this Iyengar style milagu kuzhambu/Pepper gravy recipe as it was requested by a reader long time back in my facebook page. I usually make milagu kuzhambu in this way adding onions & garlic. But when the reader asked me to share this no onion no garlic version, I immediately asked my school friend Sumi for her recipe.
Based on the ingredients she told, I browsed few websites and prepared this gravy. As Sendhil is very much fond of pepper recipes, he loved this gravy a lot. Though it is a no onion no garlic recipe, it was very flavourful and yummy. Its very easy to make in busy morning hours as there is no chopping works at all. Even bachelors can give this a try. I found sutta appalam & Daangar pachadi are the best combinations for this gravy.
When I read this, I got tempted to try Daangar pachadi. I must try & taste that combo soon. Ok, lets see how to make this yummy Iyengar, brahmin style milagu kuzhambu.
Do check out my Brahmin style easy manathakkali vatral kuzhambu recipe here.
Iyengar milagu kuzhambu
Ingredients
Main Ingredients
- Tamarind big gooseberry size
- Salt & Water as needed
- ⅛ tsp Turmeric powder
To roast & grind
- 1 tsp Cooking oil
- 1.5 tsp Pepper corns
- 1 tsp Urad dal
- 1 Red chillies ( use 2 for more spicy)
- ½ tsp Cumin seeds/Jeera
- 5 – 7 Curry leaves
To temper
- 1 tbsp Gingely oil
- ½ tsp Mustards seeds
- ½ tsp Urad dal
- pinch Hing/Asafetida
Instructions
- Soak tamarind in warm water for 10 minutes and take the extract. Set aside. In the mean time, lets do the roasting part.
- In a small kadai, roast all the ingredients given under " to roast & grind" till pepper corns start to splutter and urad dal turns golden brown. After its cooled down, grind it to a smooth paste adding required water.
- In a kadai, heat gingely oil and temper all the ingredients given under"to temper". Add the tamarind extract, salt, turmeric powder and few pinched curry leaves. Let it boil till its raw smell goes off. Add a small piece of jaggery while the gravy boils. Then add the ground pepper paste and boil well till the gravy thickens a bit.
- Remove the gravy. Serve hot with plain rice adding few drops of ghee. Enjoy with sutta appalam & kootu.
Notes
- Some people also add 1 tsp of toor dal while roasting. If you want to use toor dal, reduce urad dal to 1tsp.
- Add more red chillies or pepper corns while roasting to make a spicy gravy.
- If you want to add onions & garlic, chop it finely & saute it after you temper.
Enjoy this milagu kuzhambu mixing with plain rice topped with few drops of ghee & sutta appalam as side dish. It tastes yum!
looks yum! so perfect combo
looks lovely
yummy recipe dear
oh spicy !! I add milagu to curry leaves kulambhu ,Never tried milagu alone .
the combination is awesome :D esp with kootu and sutta applam .
milagu kuzhambu looks very nice, will try this version next time..
delicious tempting kuzhambu
Super kulambu
aaaha this used to be my comfort meal. milagu kuzhambu + sutta appalam taste is just too good to explain in words..chance illa.. pics suprera irukku! :)
Lips smacking
One more suggestion….if you name each and every spices in tamil also…..it would reach even more people with ease
Sure.I will.Thanks for the suggestion :)
Sure.I will.Thanks for the suggestion :)
Hi Chitra, milagu kulambuku nallayennai vittusaaptu paarungu taste allum
Kandippa try panren :) Thanks Aruna Saran :)
Thanks Chitra. This recipe turned out great. The measurements were perfect. You've done commendable work putting together such wonderful recipes
Thank u so much for the feedback :) U made my day !
Mam
The way u explained is too good and easy to prepare
very nice and make it easily
very nice and make it easy
Thank you :)
Made it yesterday… it was soooo tasty.. thank you for the nice recipe
Made it yesterday, it was very tasty..
Thank you so much :)
what is the difference between milagu koxhumbu and milagu rasam??????
Hello sir, both are different in cooking procedures, texture and taste. Rasam should be watery and kuzhambu is thick. Roasting ingredients, tamarind and their quantities differ for both. Apart from this both tastes completely different.
Hi I tried this recipe and it came out excellent. Thanks a ton..
Thanks a lot for your feedback :)
I tried ur milagu curry came out excellent. Thank you for uploading such an easy and cookable recipe for cooking freshers like me :)
Thank you so much for your feedback :)