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Milagu Kuzhambu – Easy Pepper Kulambu Recipe

Easy Milagu Kuzhambu recipe with video & stepwise photos to serve with rice.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine South Indian
Servings 4


  • Tamarind – 1 small lemon size
  • Black whole pepper corns or Milagu – 2 tsp
  • Whole dry red chilies – 4
  • Urad dal – 1 tsp
  • Coriander seeds – 3 tsp
  • Cumin seeds – 1 tsp
  • Channa dal – 1 tsp
  • Asafetida - 2 pinch
  • Mustard seeds – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Jaggery - 1/2 tsp powdered
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Sesame Oil - 2 tbsp


  • Heat 1/2 cup water and soak tamarind in it.
  • Heat a pan with 1 tsp oil. Add black pepper corn, dry red chilies, urad dal, chana dal, coriander seeds, cumin seeds and roast over low flame to golden brown color.
  • Turn off the stove and add curry leaves and mix well. The leaves will get cooked in the heat of the pan itself. Let it cool completely.
  • Transfer the contents to a mixie jar. Add the soaked tamarind along with the water and grind to a smooth paste.
  • Heat the same pan with the remaining oil. Add mustard seeds and when they splutter add asafetida.
  • Transfer the ground paste, turmeric powder, salt, add more water if needed to the consistency you would prefer. Mix well and simmer the flame completely.
  • Let it come to a boil. When you see bubbles all over, switch off the stove. This should take anywhere between 7-10 mins. By this time the oil will start to float on top.
  • Add the jaggery and mix well. Close the pan tightly with a lid and let the kulambu rest for 10 mins for all the flavors to merge together.
  • Serve this milagu kuzhambu with hot steaming rice or as an accompaniment with either idli or dosa.