Saturday, October 24, 2015

Posted by Mala at 2:00:00 AM 3 comments
Black pepper often referred to as the "King of Spice", contains so many health promoting and disease preventing properties. In the good old days, my grandmother used to say, pepper can even prevent the snake's poison, from getting into the blood stream..It contains a good amount of potassium, manganese, zinc, iron and calcium and also an excellent source of vitamins. Pepper protects one from respiratory infections, prevents cold and cough and is an excellent antioxidant.
Curry leaves...without realising its health benefits, many of us pick and throw them from various dishes, but if it is used this way,all its goodness is ground to merge with the goodness of pepper, and forcefully it gets into us, to do us good.
Always, after a series of grand wedding lunches and dinners, we crave for this Pepper Kuzhambu, and it helps digestion and if the stomach is sluggish, makes it active again.


Tamarind paste - 1 tbsp
Turmeric powder - 1/2 tsp
Water - 5 cups
Salt to taste

To season
Gingely oil - 6tbsps
Mustard seeds - 1tsp
Solid hing - 2 pieces

To roast and powder
Gingely oil - 2 tsps
Tur dhal - 1 1/2 tsps
Urad dhal - 1 1/2 tsps
Channa dhal - 1 tsp
Pepper - 1 tsp
Jeera - 1tsp
Coriander seeds - 3tsps
Red chillies - 6
Curry leaves, washed - 1/2 cup

Recipe cuisine: South Indian; Category: Lunch
Prep time: 10mts; Cooking time:20mts; 

Cannot exactly tell the servings. Because, we need just a teaspoon to mix up with a small bowl of rice. Each one's requirement varies. Roughly, you can say, this quantity serves 6 people

                                                            Ingredients getting roasted

In a cooking pan, add water, tamarind paste, turmeric powder and salt to taste

Roasted ingredients powdered

Then added to the tamarind water

Seasoning the above mentioned ingredients done in gingely oil and

poured on top of the tamarind paste + roasted powder mix

Kuzhambu boiling nicely spreading its aroma all over the home

Hot Milagu Kuzhambu ready!

*Do not hesitate to add the mentioned amount of gingely oil while seasoning, that amount is definitely needed to match up with the spicy nature of the black pepper.
*Tastes great if a dash of ghee is drizzled over when we mix it up with the rice.
*Can be refrigerated and used for a fortnight too. Stays good.


  1. Lovely recipe . Just what one wants after a series of festive days . You have an awesome collection of recipes

  2. Very nice recipe. I also like to make this after a few days of heavy meals. Like always beautiful pictures and step by step instructions. Awesome. Kalpana Anand

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