Milagu Kulambu

மிளகு குழம்பு (Milagu Kulambu / Pepper Gravy)

Milagu kulambu is one of the traditional South Indian recipe which is prepared by peppercorns and tamarind. It can be prepared with or without garlic. This is a very healthy kuzhambu which is given to new mom for easy recovery during initial 7 days post delivery. This will also helps cure cold and good for digestion. My mother-in-law gave this after my first delivery as “Marunthu kuzhambu”. This is easy to prepare and we can store this kuzhambu for longtime similar like puzhikaichal.

Ingredients for Milagu Kulambu

Tamarind – 1 tbs
Whole pepper – 2 tsp
Channa dal – 3 tsp
Cumin seeds – 2 tsp
Coriander seeds – 2 tsp
Sundavathal – 1/4 cup
Dry red chilli – 6
Curry leaves – 1 spring (optional)
Salt as needed

Tempering

Sesame oil – 1/4 cup
Mustard seeds – 1/4 tsp
Hing – 1 pinch

Directions

Pre-preparation

Soak the tamarind with water for at least 30 minutes.
Extract tamarind pulp.

Prepare Masala

Dry roast the channa dal until color changes.
Transfer the dal into a mixie jar.
Except red chili, add all the ingredients and dry roast.
Transfer all roasted ingredients into the same jar.
Now roast the red chili and add them to jar.
After the roasted ingredients cools down, grind it into fine powder.

Prepare Gravy

Heat a kadai (or clay pot) in medium high flame and pour oil.
Add the mustard seeds and hing.
Once seed pops, add the ground spice powder and salt then mix well.
Pour the tamarind pulp and keep stirring the kuzhambu.
Add 1/2 cup of water and cover the pot with lid then cook in medium flame for 5 minutes.
Now, oil starts coming out from the gravy, stop the flame.
Milagu kuzhambu ready.
Serve the kuzhambu with hot steamed rice and ghee.

Notes

If you want to add garlic, add them after tempering and sauté for a minute.
You can keep the gravy in refrigerator for more than a week.
Another optional ingredient to this recipe is jaggery, you can add a pinch to give a different flavor.