Milagu Kuzhambu | Pepper Curry | Milagu Kulambu for Cold and Cough

Milagu Kuzhambu is one of the famous curries in South India. Milagu is Pepper in English. Pepper helps to treat cold and cough. There are 2 different types of pepper, white and black pepper. Black pepper is commonly used in many dishes.  This curry is prepared using peppercorns, tamarind water, curry leaves, etc.

Milagu Kuzhambu can also be made with garlic but it tastes great even without adding garlic. Make this curry using sesame oil which adds extra flavour and taste. It can be served with rice, idly or dosa.

Tips to make perfect Milagu Kuzhambu:

1. Sesame oil gives very good taste and flavour.
2. I have added extra oil at the end, but it is optional.
3. Adding jaggery helps to balance the taste.
4. Adjust peppercorns according to your taste preference.

Step by Step process:

Take a pan, add 1 tbsp oil, 2 tsp channa dal,

Then 2 tsp urad dal, 3 tsp coriander seeds,

Then add 1 tbsp peppercorns and fry for few seconds.

Then add 4 red chillies, 1 sprig curry leaves and saute everything for 2 minutes.

Now allow them to cool down completely and make a fine powder. Keep the handmade powder aside.

Now take the same pan, add 5 tbsp oil, add 1 tsp mustard seeds,

Add 1 tbsp peppercorns, a small piece hing,

Then a few curry leaves and allow them to crackle. Then add 2 cups of tamarind water,

Add salt to taste, 1 tsp turmeric and mix well. Cover and cook for 4 to 5 minutes.

Then add handmade powder and mix well without lumps. Now add 1 tbsp jaggery and mix well. Cover the pan and cook for 25 to 30 minutes.

Serve with idly, dosa or rice.

Milagu Kuzhambu | Pepper Curry | Milagu Kulambu for Cold and Cough

Milagu Kuzhambu is prepared using Pepper corns as a main ingredient along with tamarind water, channa dal, urad dal and curry leaves. This curry is served with dosa, idly or rice.

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Prep Time:
5 minutes

Cooking Time:
30 minutes

Total Time:
35 minutes

Category: Curry, Side Dish

Cuisine: South Indian

Author: Poornima Suren

Ingredients

• Peppercorns - 2 tsp + 1 tbsp
• Coriander Seeds - 3 tsp
• Channa Dal - 2 tsp
• Urad Dal - 2 tsp
• Curry Leaves - 3 sprigs
• Mustard Seeds - 1 tsp
• Asafoetida - a small piece
• Red Chillies - 4 to 5 numbers
• Tamarind Water - 2 cups
• Turmeric - 1 tsp
• Jaggery - 1 tbsp
• Salt to taste
• Sesame Oil - 5 to 6 tbsp

Method

1. Take a pan, add 1 tbsp oil, 2 tsp channa dal, 2 tsp urad dal, 3 tsp coriander seeds, 1 tbsp peppercorns and fry for few seconds.
2. Then add 4 red chillies, 1 sprig curry leaves and saute everything for 2 minutes.
3. Now allow them to cool down completely and make a fine powder.
4. Keep the handmade powder aside.
5. Now take the same pan, add 5 tbsp oil, add 1 tsp mustard seeds, 1 tbsp peppercorns, a small piece hing, few curry leaves and allow them to crackle.
6. Then add 2 cups of tamarind water, salt to taste, 1 tsp turmeric and mix well.
7. Cover and cook for 4 to 5 minutes.
8. Then add handmade powder and mix well without lumps.
9. Now add 1 tbsp jaggery and mix well.
10. Cover the pan and cook for 25 to 30 minutes.
11. Serve with idly, dosa or rice.

Notes

1. Sesame oil gives very good taste and flavour.

2. I have added extra oil at the end, but it is optional.

3. Adding jaggery helps to balance the taste.

4. Adjust peppercorns according to your taste preference.

4.20

http://www.shadesofkitchen.com/milagu-kuzhambu-pepper-curry-milagu-kulambu-for-cold-and-cough/

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