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Iyengar Milagu Kuzhambu Recipe-Pepper kuzhambu-No onion No Garlic Recipes

Chitra

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Milagu-kuzhambu

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

Iyengar milagu kuzhambu

Iyengar milagu kuzhambu Iyengar style, flavourful pepper gravy/Milagu kuzhambu for rice!

Cuisine: Indian
Category: Gravies
Serves: 2-3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

INGREDIENTS

  • Tamarind – a big gooseberry size
  • Salt & Water – as needed
  • Turmeric powder – 1/8 tsp

To roast & grind

  • Cooking oil – 1 tsp
  • Pepper corns – 1.5 tsp
  • Urad dal – 1 tsp
  • Red chillies – 1 no ( use 2 for more spicy)
  • Cumin seeds/Jeera – 1/2 tsp
  • Curry leaves – 5-7 nos

To temper

  • Gingely oil – 1 tbsp
  • Mustards seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Hing/Asafetida – a big pinch
HOW TO MAKE MILAGU KUZHAMBU – METHOD

  • 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.

Milagu kuzhambu step2

  • 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.

Milagu kuzhambu step1

  • Remove the gravy. Serve hot with plain rice adding few drops of ghee. Enjoy with sutta appalam & kootu.

Milagu kuzhambu step3

Enjoy !

Note
  • 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!
Milagu-kuzhambu-recipe
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Chitra

30 responses to “Iyengar Milagu Kuzhambu Recipe-Pepper kuzhambu-No onion No Garlic Recipes”
  1. great-secret-of-life Avatar
    great-secret-of-life

    looks yum! so perfect combo

    Reply
  2. Unknown Avatar
    Unknown

    looks lovely

    Reply
  3. Anonymous Avatar
    Anonymous

    yummy recipe dear

    Reply
  4. Priya Avatar
    Priya

    oh spicy !! I add milagu to curry leaves kulambhu ,Never tried milagu alone .

    Reply
  5. AparnaRajeshkumar Avatar
    AparnaRajeshkumar

    the combination is awesome 😀 esp with kootu and sutta applam .

    Reply
  6. Sona Avatar
    Sona

    milagu kuzhambu looks very nice, will try this version next time..

    Reply
  7. Shama Nagarajan Avatar
    Shama Nagarajan

    delicious tempting kuzhambu

    Reply
  8. Unknown Avatar
    Unknown

    Super kulambu

    Reply
  9. Divs Avatar
    Divs

    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! 🙂

    Reply
  10. Anonymous Avatar
    Anonymous

    Lips smacking

    Reply
  11. Anonymous Avatar
    Anonymous

    One more suggestion….if you name each and every spices in tamil also…..it would reach even more people with ease

    Reply
    1. Chitra Avatar
      Chitra

      Sure.I will.Thanks for the suggestion 🙂

      Reply
    2. Chitra Avatar
      Chitra

      Sure.I will.Thanks for the suggestion 🙂

      Reply
  12. Unknown Avatar
    Unknown

    Hi Chitra, milagu kulambuku nallayennai vittusaaptu paarungu taste allum

    Reply
    1. Chitra Avatar
      Chitra

      Kandippa try panren 🙂 Thanks Aruna Saran 🙂

      Reply
  13. vidya Avatar
    vidya

    Thanks Chitra. This recipe turned out great. The measurements were perfect. You've done commendable work putting together such wonderful recipes

    Reply
    1. Chitra Avatar
      Chitra

      Thank u so much for the feedback 🙂 U made my day !

      Reply
  14. Sumithra Avatar
    Sumithra

    Mam
    The way u explained is too good and easy to prepare

    Reply
  15. Unknown Avatar
    Unknown

    very nice and make it easily

    Reply
  16. Unknown Avatar
    Unknown

    very nice and make it easy

    Reply
    1. Chitra Avatar
      Chitra

      Thank you 🙂

      Reply
  17. Crystalqueen Avatar
    Crystalqueen

    Made it yesterday… it was soooo tasty.. thank you for the nice recipe

    Reply
  18. Crystalqueen Avatar
    Crystalqueen

    Made it yesterday, it was very tasty..

    Reply
    1. Chitra Avatar
      Chitra

      Thank you so much 🙂

      Reply
  19. R.VENKATARAMAN Avatar
    R.VENKATARAMAN

    what is the difference between milagu koxhumbu and milagu rasam??????

    Reply
    1. Chitra Avatar
      Chitra

      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.

      Reply
  20. Autumnspring Avatar
    Autumnspring

    Hi I tried this recipe and it came out excellent. Thanks a ton..

    Reply
    1. Chitra Avatar
      Chitra

      Thanks a lot for your feedback 🙂

      Reply
  21. Unknown Avatar
    Unknown

    I tried ur milagu curry came out excellent. Thank you for uploading such an easy and cookable recipe for cooking freshers like me 🙂

    Reply
    1. Chitra Avatar
      Chitra

      Thank you so much for your feedback 🙂

      Reply

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