Tam Brahm Style Milagu Kuzhambu | Traditional Pepper Kuzhambu Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

January is the coldest month here in Delhi and we have all been down with seasonal cold and cough. One dish that I always make during this time of the year is the 'Milagu Kuzhambu' ( Pepper Curry) , that is so soothing for the aching throat and also improves the appetite. This is a family recipe handed down to me by my Mother In Law, Prema . This is a very popular kuzhambu recipe and is also so easy to make.

The best part of making it is that it keeps good for upto a week . Milagu Kuzhambu is a thick curry made by roasting spices like the peppercorns, cumin seeds and dry red chillies. They are cooked over a low flame for upto an hour in tamarind juice and the thickened kuzhambu is then stored in an air tight container. 

You can serve this as a first course in the Tam Brahm meals along with plain paruppu /dal. Fried or roasted appalam/papad is a perfect accompaniment to this kuzhambu. 

Recipe Courtesy: Mrs. Prema 

You can watch the detailed video below :

Tam Brahm Style Milagu Kuzhambu :

Preparation time : 10 minutes

Cooking time : 50 minutes - 1 hour 

Serves : 10 

1 cup = 250 ml cup 

Ingredients :

Indian Lemon size Tamarind ( soak in 1 cup warm water) 

1/4 teaspoon turmeric powder

1/2 teaspoon jaggery ( optional, I did not add)

rock salt ( to taste)

To roast and grind :

1 teaspoon oil ( I use sesame oil)

1/4 teaspoon fenugreek /methi seeds

1 tablespoon peppercorns 

2 tablespoon coriander seeds 

1 teaspoon cumin seeds/jeera

1 teaspoon bengal gram/channa dal 

5-6 dry red chillies ( I used salem gundu milagai) 

10-15 curry leaves ( washed and pat dried) 

To temper :

1/4 cup sesame oil 

1 teaspoon mustard seeds

1 sprig curry leaves

pinch of asafoetida 

Method:

1. Soak tamarind in warm water and extract juice. 

2. Add 3 more cups of water to the tamarind juice and set it aside. 

3. Roast all the ingredients given under 'to roast and grind' separately and grind to a coarse paste using 1/4 cup of extracted tamarind water .

4. Heat a heavy bottom vessel or a kadai( small wok) with oil and temper with the ingredients given for the same. 

5. Now, add the tamarind water .

6. Add turmeric powder and salt.

7. Now add the ground paste and let the mixture cook in low flame for 40-45 minutes or till the time the entire mixture thickens and reduces to less than half the original quantity . 

Chef tips : Diluting the tamarind paste is an important step. Also, the milagu kuzhambu will taste most authentic only when it simmers for a longer time. The oil will separate on the sides of the pan. If you are using thick tamarind paste, you can use 1 teaspoon of the paste , dilute and follow the above recipe. 

8. Once the kuzhambu thickens and the oil separates , switch off.

9. Once the kuzhambu cools down, you can store it in a clean bottle or an air tight container. 

Traditional Tam Brahm Style  Milagu Kuzhambu is now ready to be served. 

Happy Cooking !

With love,

Masterchefmom