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. :-)
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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.
- 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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📖 Recipe
Milagu Kuzhambu | South Indian Pepper-Garlic Gravy | Postpartum Recipes
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
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes – Earlier posted on 2014. Now updated with new pics, recipe card with nutritional information.
Instead of cooking the whole garlic pods I roast the garlic and blend it in the mixer for a slightly different outcome. Alternatively, I use a garlic press to crush and mince the garlic. My wife doesn’t like the texture of whole garlic pods, and these options work great.
That’s a great idea to crush the garlic.
Your recipie is great. Expecting more such recipies. Wish you all the best in your endeavours.
Thanks a lot.
Divine ….!!!
:-) Thanks Alboni.
First time to your blog Srividhya, what a lovely healthy kuzhambu.
Thanks Deny, and welcome to my blog :-)
Hi there,
Love your blog and all the recipes. Keep up the good work dear!
Do visit my blog when you have time.
Thanks,
Swati
http://delighfulcooking.wordpress.com
Thanks Swati. Welcome here. Glad you liked the recipes.You have a great blog with amazing indo-chinese. :-)
Love this dish Srividhya and one of my fav too…
:-)
Nice and interesting recipe.
:-)
An interesting sambhar.
:-)
Interesting one.
:-) :-)
I do similar way:-) one of fav Kuzhambu
:-)
Love milahu kuzhambu , I add a bit of coconut if I am using for a days time!! Never added toor dal, that is quite interesting :-) with dosa just am awesome combo!!!
yeah.. toor dhal is just for aroma.. koncham podum.. with dosa heavenly na..
Such a aromatic sambar..looks great!
Thanks Sarita
wow such an aromatic and mothwatering kuzhambu :)
Yup :-)
I don’t recall seeing this recipe before. A good one.
:-) :-)
Looks super yum dear :)
Thanks :-)
Fingerlicking kuzhambu definitely, am in love with the colour of this gravy.
Thanks :-) I love the color too. Grinding tamarind together gives this color.
Looks yum….
:-)
That longer shelf life is what’s more attractive for us too, plus the taste enhances over days..very nice one..
Yeah very true