Mar 6, 2011

Iyengar Milagu Kuzhambu

Pepper is perhaps the most common cooking spice in the world. Both ground pepper and peppercorns are also powerful herbal medicines, with a wide range of benefits. Black pepper’s health benefits are: aids digestion, helps relieve cough and colds, improves overall health, a powerful antioxidant, reduces inflammation.

Pepper (Milagu)                         - 2 Tsp.
Red Chillies                              - 2
Hing (Asafetida)                       – ¼ tsp
Tamarind                                   - a small lemon size
Urdh dal                                    - 1 tsp
Coconut                                     – 1 tsp
Toovar dal                                  - 1 tablespoon
Mustard                                      - 1 teaspoon
Jaggery                                       - 1 inch piece
Gingili Oil                                    - 2 tablespoon
Curry leaves                                 - 5 to 6 sprigs
Salt                                                to taste

  • Soak, strain and collect thick tamarind juice and keep it aside.
  • Heat the frying pan with 1 tsp of oil. Fry pepper, red chillies, Toovar dal, Urdh gram dal, coconut and curry leaves. Grind this into a fine paste by adding small amount of water.
  • Heat the frying pan with 2 tablespoonful of oil and add mustard and when it stops crackling add few curry leaves, Hing and extracted tamarind juice.
  • Add turmeric powder and the grounded paste and mix well. Add Jaggery in it.
  • Cook till the raw smell goes off and add salt to taste. Boil till oil separates and floats on top.
  • Serve with steamed rice and pappad and it tastes best when served  with Inji (Ginger) Thuvaiyal and Paruppu Thuvaiyal.



  1. wow this is one of my favourites..but adding coconut gave a spl flavour which i have not tried before..:)

  2. I think pepper should be 2 teaspoons and not tablespoons. Kindly confirm

  3. Thanks shubha. sorry for the Typo mistake. I corrected it.



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