Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu:Milagu kuzhambu is not often prepared in every household. Pepper is called Milagu in Tamil. It is often ignored as it is hot. Milagu kuzhambu is used to prepare specially for the mothers post delivery at least for 15 days. We add more pepper in the milagu kulambu during that time. My mom gave me only milagu kulambu for 16 days after the delivery. It was a must to add lot of peppers during that time and my mom added gingelly oil in large quantity to make it edible.
Milagu kulambu tastes best with plain rice and curd rice. I like to have it with chapathi too. The best part is it stays good for so many days. So you can prepare it and keep it in the fridge for later usage. It is travel-friendly kulambu. You can keep it outside even for one day without refrigeration and use it on the next day.
Okay. Now let us see how to make milagu kuzhambu/Pepper kulambu at home. Please follow the same measurements to prepare it so that you do not over or under add pepper in the kulambu. It will be tasty and at the same time healthy. My hubby does not allow me to add pepper in Rava dosa itself as it is hot. He was hesitating to try this kulambu. After my compulsion he had it. He liked it and had for both lunch and dinner:)
Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper Kulambu:
Milagu Kuzhambu Recipe - How to make Milagu Kulambu - Pepper KulambuCooking Time: 30 mins | Serves: 2-3
Recipe Category : Kulambu Recipes
- Jaggery powder - 1 tbsp
- Turmeric powder - 1/8 tsp
- Salt - As required
- Water - As required
To Roast and Grind
- Coriander seeds(Dhaniya)- 2 tsp
- Chana dal(Kadalai paruppu) - 1 tbsp
- Cumin seeds/Jeera- 1 tsp
- Black Pepper - 1.5 tsp
- Dry Red chillies - 4
- Tamarind - 1 small size
- Gingelly/Sesame Oil - 1 tbsp(Any edible oil can also be used)
- Mustard seeds - 3/4 tsp
- Urad dal - 1/2 tsp
- Curry Leaves - few
- Hing - A small pinch
1. Soak tamarind in a cup of water and extract the juice. Use warm water for quick and easy extraction.
2. Heat a pan. Dry roast black pepper corns, coriander seeds, chana dal and cumin seeds in low flame till they turn golden brown color. Turn off the stove and allow them to cool.
3. Grind it in a mixie and make a fine powder.
4. Heat 1 tbsp of oil in a pan. Use sesame oil/gingelly oil for best taste. Add mustard seeds and saute till it splutters. Add urad dal, a pinch of hing and curry leaves. Saute till the urad dal turns golden brown color.
5. Add tamarind juice, ground powder, turmeric powder, required salt and water. Allow it to boil in medium flame.
6. Once it reaches the kulambu consistency as shown in the picture, switch off the stove. The quantity must have been reduced almost to half by that time.
Milagu kulambu is ready to serve.