facebook twitter pinterest youtube googleplus email rss instagram


Thursday, May 21, 2015

I already have three milagu kuzhambu versions, one with brinjal what we call it as ennai kathirikai kuzhambu, sukku milagu kuzhambu and other one a easy simple recipe. This milagu poondu kuzhambu (Pepper garlic gravy) recipe was sent to me by a reader Ramya Shankaran. Thank you for taking time to send it Ramya. I tried today and loved it. Any tangy spicy kuzhambu is my kind of lunch, I can have it for a week Tongue. As Vj and Aj are not fan of tangy kuzhambu I rarely make. Today I made this along with cabbage kootu and thought of posting too. This has pepper in it, so good very flavorful along with garlic.

Milagu poondu kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time15 mins     |  Cook time: 20 mins     Serves: 4


Small onion / Shallots – 1/4 cup

Tamarind – Gooseberry size / 1 tbsp

Turmeric – 1/4 tsp

Jaggery (Optional) – 1/2 tsp

Salt – As needed

To sautee and grind

Black pepper – 2 tsp

Red chilli – 4

Garlic – 1/4 cup

Jeera/ cumin seeds – 1 tsp

Onion – 1

Tomato – 1

Curry leaves – 3 sprigs

To temper

Sesame oil – 1 tbsp

Fenugreek seeds / vendhayam – 1/2 tsp

Mustard – 1 tsp

Curry leaves (Optional) – 1 sprig


  1. In a kadai, heat a tsp of oil and add pepper, red chilli first, give it a stir and then jeera and garlic. fry for a minute and add onion, tomato, curry leaves and fry for 2 minutes in medium flame. Option : If you like whole garlic in your kuzhambu, you can reserve 3/4th garlic and sautee just 1/4th of the garlic.
  2. 1-sautee
  3. Cool down and grind to a paste. Add little water if needed. Extract tamarind pulp by soaking it in hot water for 30 mins, with a cup of water.
  4. 2-grind
  5. Heat oil, temper with the items given under ‘To temper’ table in order. Add peeled onion and fry till golden. Add whole garlic if you have reserved in first step. 
  6. 3-temper 
  7. Add tamarind pulp, salt, turmeric, jaggery and boil for 2 minutes. Add ground paste and add more water (1 & 1/2 cups) and mix well.
  8. 4-boil
  9. Boil until thick (Roughly 5 minutes) and transfer to the serving bowl.
  10. 5-thick


    • 1/4 cup garlic holds around 15- 18 garlic flakes. Don’t think its too much and will over power the gravy, it will be subtle only.

Serve with rice and any mild kootu, poriyal. Delicious, tangy and flavorful kuzhambu for rice.



  1. This comment has been removed by the author.

  2. Can u suggest milagu kozhambu without onion garlic.

  3. am a big fan of kuzhambu and will try this recipe asap.

  4. am a big fan of kuzhambu and will try this recipe asap.

  5. Raks,
    Tried this kulambu today....YUMMY!!!!

  6. Hi
    I tried this kuzhambu it tasted awesome! Thanks for the recipe

  7. Looks lovely, will try it. Any tip on peeling small onions. I find it very time consuming.

    1. You can add in water to peel it easily (After cutting the top and tail)

  8. This kuzhambu is getting ready at my home as I type this... Looks inviting and delicious! Thanks for the recipe :)

  9. I tried this once and my flatmates and I loved it. We make this in our apartment atleast once every two weeks.

  10. Thank you for this. Awesome with hot rice.


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.