Milagu Kuzhambu | South Indian Pepper-Garlic Gravy | Postpartum Recipes (2024)

Posted on September 7, 2021 · Last Updated on September 7, 2021 · By Srividhya G · 36 Comments

Milagu Kuzhambu, precisely poondu milagu kuzhambu – the south Indian pepper-garlic gravy/curry is a popular postpartum recipe. Check out how to make it with detailed step-wise pictures.

I have shared quite a few postpartum recipes, and this poondu milagu kuzhambu is my favorite. I grew up eating this kuzhambu regularly, and needless to say, more during my postpartum time.

This kuzhambu is one of our staple and favorite rice accompaniment. My MIL used to prepare this (mild version) for me during my postpartum days, and I used to gobble this up with ghee. :-)

Flavorful milagu kuzhambu

Milagu or Milahu means peppercorns in Tamil, and as the name suggests, we prepare this gravy with black peppercorns. Also, we include curry leaves and garlic. Black peppercorns, garlic, and curry leaves add flavor and kick to this kuzhambu.

Don’t think that that we add them only for the flavor. They also have many health benefits, and this kuzhambu is used as a home remedy for common ailments. The addition of garlic helps clear gastric troubles and increases milk production in lactating moms. (You can prepare this kuzhambu without garlic too.) I recommend using gingelly oil for this recipe which adds a unique and distinct flavor.

What’s so special about this milagu kuzhambu

• It’s a flavorful and lip-smacking kuzhambu that will tingle your taste buds.
• It’s vegan and nut-free by nature.
• The other main thing about this recipe is, it has a longer shelf life, and we can store it for up to 1 week when refrigerated.
• It’s a perfect kuzhambu for lactating moms. We don’t use red or green chilies in the postpartum recipes, and we use only peppercorns. I have used 2 tbsps for this kuzhambu but adjust as per your taste.

Dietary specifications and serving suggestions

As I mentioned before, this kuzhambu is naturally vegan and nut-free. Skip the asafoetida for a gluten-free version.

We usually make this kuzhambu in thick consistency, and a tbsp of kuzhambu is more than enough for 1 to 1.5 cups of rice. The kuzhambu is slightly on the spicier side so add extra gingelly oil or ghee with rice. Serve along with mild vegetable stir-fry and appalam/papad. I love it with carrot stir-fry or cabbage stir-fry.

Poondu milagu kuzhambu recipe with step-wise pictures.

Prepare the kuzhambu masala.

• Heat a pan or kadai and when the pan is hot, add the peppercorns, toor dal, cumin seeds, and roast for two minutes or until the aroma comes.

• Then add curry leaves, one or two cloves of garlic(optional), and tamarind. (If using tamarind paste, do not add it now). Roast for 30 to 45 seconds and turn off the heat. The curry leaves will crisp up in the residual heat.

• Allow it to cool and grind it into a smooth paste by adding ⅓ to ½ cup of water. (If using tamarind paste, add it while grinding)

Prepare the milagu kuzhambu.

• Heat a heavy-bottom kadai and add the gingelly oil. When the oil is hot, add the mustard seeds and asafoetida. The mustard seeds will splutter, and the gingelly oil will froth up. Add the garlic cloves and turmeric powder and cook for two to three minutes over medium-low heat.

• Then add the ground paste, salt, and ½ more cup of water.

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• Mix well.

• Cook until it thickens or for about 5 minutes. The oil will ooze out from the sides, and kuzhambu will be more like a pudding. In Tamil, we say halwa padam. Turn off the heat and serve warm with rice. Let the kuzhambu cool before storing it in an air-tight container.

Recipe notes

• If you want thin consistency kuzhambu, add one more cup of water and bring it to a boil.
• Adjust the salt as per your preference.
• If you are not preparing this for lactating moms, increase the peppercorns or add 1 or 2 red chilies, or increase the garlic amount while grinding as per your spice preference.
• As mentioned, we need a minimum of 30 to 40 ( 3 strands) of curry leaves for this recipe. You can add up to 5 strands.
• Gingelly oil is preferable, but you can use regular cooking oil if you can’t source it.

Explore other postpartum recipes from my blog.

I have a handful of postpartum recipes, south-Indian kuzhambu varieties, and a postpartum thali as well. Do check it out, and here are the popular ones from the lot.

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If you try this milagu kuzhambu, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow meon my PinterestorInstagramor join myFacebook Groupfor recipe updates and simple Indian meal ideas.

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Milagu Kuzhambu | South Indian Pepper-Garlic Gravy | Postpartum Recipes

Milagu Kuzhambu recipe, precisely poondu milagu kuzhambu – this south Indian pepper-garlic gravy/curry is a popular postpartum recipe.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

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Course: rice accompaniment

Cuisine: South Indian

Servings: 6

Calories: 69kcal

Author: Srividhya G

Ingredients

Measurement Details : 1 tbsp = 15ml; 1 tsp = 5ml; 1 cup = 240 ml;

• ▢ 2 tbsp black peppercorns
• ▢ ½ tsp toor dal optional but adds nice flavor
• ▢ ½ tsp cumin seeds
• ▢ 30 to 40 curry leaves you can add up to 50 leaves
• ▢ 1.5 tsp tamarind paste or small marble-sized tamarind paste
• ▢ 1 cup water
• ▢ 2 tbsp gingelly oil
• ▢ 1 tsp mustard seeds
• ▢ ½ tsp asafoetida
• ▢ ½ tsp turmeric powder
• ▢ 10 to 12 garlic cloves divided
• ▢ 1.5 tsp salt or to taste

Instructions

Prepare the kuzhambu masala.

• Heat a pan or kadai and when the pan is hot, add the peppercorns, toor dal, cumin seeds, and roast for two minutes or until the aroma comes.

  

• Then add curry leaves, one or two cloves of garlic(optional), and tamarind. (If using tamarind paste, do not add it now). Roast for 30 to 45 seconds and turn off the heat. The curry leaves will crisp up in the residual heat.

  

• Allow it to cool and grind it into a smooth paste by adding ⅓ to ½ cup of water. (If using tamarind paste, add it while grinding)

  

Prepare the milagu kuzhambu.

• Heat a heavy-bottom kadai and add the gingelly oil. When the oil is hot, add the mustard seeds and asafoetida. The mustard seeds will splutter, and the gingelly oil will froth up. Add the garlic cloves and turmeric powder and cook for two to three minutes over medium-low heat.

  

• Then add the ground paste, salt, and ½ more cup of water.

  

• Mix well and cook until it thickens or for about 5 minutes.

  

• The oil will ooze out from the sides, and kuzhambu will be more like a pudding. In Tamil, we say halwa padam. Turn off the heat and serve warm with rice. Let the kuzhambu cool before storing it in an air-tight container.

  

Notes

• If you want thin consistency kuzhambu, add one more cup of water and bring it to a boil.
• Adjust the salt as per your preference.
• If you are not preparing this for lactating moms, increase the peppercorns or add 1 or 2 red chilies, or increase the garlic amount while grinding as per your spice preference.
• As mentioned, we need a minimum of 30 to 40 ( 3 strands) of curry leaves for this recipe. You can add up to 5 strands.
• Gingelly oil is preferable, but you can use regular cooking oil if you can’t source it.

Nutrition

Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 586mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 102mg | Calcium: 52mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is anestimate only. It varies depending upon the product types or brands.

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Update Notes – Earlier posted on 2014. Now updated with new pics, recipe card with nutritional information.