Milagu Kuzhambu (மிளகு குழம்பு) or pepper gravy is a traditional south Indian gravy that is prepared using major ingredients such as pepper, curry leaves, spices. It is also common to add dry sundakkai (காய்ந்த சுண்டைக்காய்) that contains antioxidant properties and regulates stomach and bowel movements.Pepper has medicinal properties and generally gives relief from common cold. Curry leaves are rich in iron. Milagu kuzhambu is taken mixed with rice and paruppu thogaiyal (பருப்பு தொகையல்). It gives a great taste when rice is mixed with milagu kuzhambu and paruppu thogayal. Normally curd pachidi and roasted papad/appalam are supporting side dishes. It has great effect when taken on week ends after an oil bath. The course meal also includes rice with pepper rasam and curd rice as the ending course.
Red chili 2 nos.
Black pepper 1 tbsp
Urad dhal 1 1/2 tbsp
Hing small piece
Curry leaves 1/2 cup
Tamarind 1 big lemon size
Turmeric powder 1/4 tsp
Dry sundakkai 20-25 pieces
Gingelly oil 4 tsp
Preparation time 05 min
Cooking time 15 min
Makes 1 1/2 cups
Road red chili, black pepper, urad dhal and hing. Keep aside for 5 minutes Step 2
Transfer roasted ingredients to a mixie jar.Add 1/2 cup curry leaves and water. Grind to smooth paste.
Extract 1 1/2 cup tamarind water from a lemon sized tamarind after soaking in water.
Add turmeric powder to tamarind water and boil for 4-5 minutes. Then add ground curry leaves paste and salt. Boil again for 3-4 minutes and then turn off stove. The gravy is ready.
Tempering: Heat 3 tsp of gingelly oil and roast sundakkai till it turns to black color. Add mustard and allow it to crackle. Then turn off stove.
Add the tempered ingredients to the gravy. Medicinal Milagu kuzhambu is now ready.