Milagu Kuzhambu | South Indian Curry Recipe | Garlic Pepper Curry Recipes | Curry Recipe

Milagu Kuzhambu | South Indian Curry Recipe | Garlic Pepper Curry Recipes | Curry Recipe |
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Our Other Curry recipes
Kovakkai Curry – https://youtu.be/XwRln2O7N0s
Green gram curry – https://youtu.be/y9Xwu9q2S60
Potato curry – https://youtu.be/bYHC_SHprnU

Prep Time: 10 mins
Cook Time: 30 mins
Servings: 4-5

To Make Ground Masala

Oil – 1 Tsp
Coriander Seeds – 2 Tbsp
Chana Dal – 1 Tbsp
Raw Rice – 1 Tbsp
Peppercorns – 3 Tbsp
Garlic – 2 Cloves
Curry Leaves
Red Chillies – 5 Nos
Water

To Make Pepper Curry

Gingelly Oil – 4 Tbsp
Urad Dal – 1 Tsp
Fenugreek Seeds – 1/2 Tsp
Cumin Seeds – 1 Tsp
Hing – 1/4 Tsp
Shallots – 1 Cup ( 25 Nos )
Garlic Cloves – 1/4 Cup
Curry Leaves
Tamarind Puree
Turmeric Powder – 1/2 Tsp
Rock Salt – 3 Tsp
Jaggery – 2 Tsp
Water

Method:

1. For the masala paste, take oil in a pan.
2. Add coriander seeds,chana dal, raw rice, peppercorns and roast for 2-3 mins.
3. Then add in garlic cloves, curry leaves, mix well and roast for 5 mins on a low flame.
4. Once they are done, turn off the stove and cool down the ingredients.
5. Transfer them to a mixer jar to grind them into a fine powder. Then add in a little water and make it into a fine paste. Keep it aside.
6. Squeeze the pulp from soaked tamarind, strain it and keep it aside.
7. Take a wide kadai and add gingelly oil to it. Add urad dal, cumin seeds, mustard seeds and fenugreek seeds to it.
8. Once the mustard seeds start splattering, add hing, shallots,garlic cloves, curry leaves and saute for 3 mins.
9. Then add the tamarind pulp, turmeric powder and rock salt.
10. Mix it all well and bring it to a boil. After a minute, add in the ground masala paste. Mix it all well.
11. Cook for a few minutes and add jaggery. Check for seasoning and add salt if required.
12. Mix it well and cook for about 10 mins.
13. After the oil is separated from the gravy, you can turn off the stove and serve this Milagu Kuzhambu hot with hot rice and enjoy.

Milagu is Pepper in Tamil and Kuzhambu is a tangy, watery, tamarind based curry which is usually made in South Indian states. This Milagu Kuzhambu is a Tamil Nadu style curry based on peppercorns and tamarind mainly. As it is very obvious, this curry is both spicy and tangy in taste. It can be enjoyed with hot plain rice or even flaky parottas. The beauty of this curry is that you can store it for upto 15 days after making it. So refrigerate it after you consume it every time. If you are looking for an authentic Tamil style side dish to try, this is the one because it makes the meal more interesting. Watch this video till the end to know the step-by-step process to make this recipe. Do give it a try and let me know how it turned out for you guys, in the comment section below.

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