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Milagu kuzhambu
மிளகு குழம்பு (milagu kuzhambu): Tamil black pepper and tamarind gravy cooked down in sesame oil
Milagu kuzhambu is the Tamil Brahmin travel curry: a dark, peppery tamarind gravy cooked down in sesame oil until thick, packed in a steel tin for train journeys and pilgrimages because it keeps for days without spoiling. At home it is mixed into hot rice with a spoon of ghee, on rainy days or when someone has a cold, and eaten with a plain poriyal or appalam. A little goes a long way: it is sharp, hot and slightly sweet. The usual mistake is pulling it off the heat too soon; it must reduce until the oil floats on top, or it tastes raw and won't keep. Store it covered in the fridge for up to 5 days and always use a dry spoon. Chef's tip: roast the pepper and lentils on a low heat until you smell them, not until they darken, because burnt pepper turns the whole pot bitter.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the pepper paste
- 2 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp toor dal
- 1 tbsp urad dal
- 1 sprig curry leaves
For the gravy
- 1 ⅜ oz tamarindsoaked in 450 ml hot water for 15 minutes
- 5 tbsp sesame oil (gingelly)
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 8 cloves garlicpeeled, left whole
- ¼ tsp ground turmeric
- 1 tsp jaggerygrated
- 1 tsp salt
- ½ cup water
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Method
0/7 doneStep 1: Heat 1 tsp of the ½ tbsp sesame oil (gingelly) in a heavy pot over a low heat. Roast 2 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tbsp toor dal, 1 tbsp urad dal and 2 dried red chillies for 4–5 minutes, stirring, until the dals turn pale gold and the pepper smells strong. Add 1 sprig curry leaves for the last 30 seconds.
5 minStep 2: Tip everything onto a plate, cool for 5 minutes, then grind to a fine paste with the ½ cup water.
6 minStep 3: Squeeze the 1 ⅜ oz tamarind in its soaking water and strain, pressing the pulp; you should have about 450 ml of thin juice.
3 minStep 4: Heat the rest of the 4 ½ tbsp sesame oil (gingelly) in the same pot over a medium heat. Add 1 tsp mustard seeds and ¼ tsp fenugreek seeds; when the mustard pops, add ¼ tsp asafoetida (gluten-free hing) and 8 cloves garlic and fry for 2 minutes until the garlic is golden.
3 minStep 5: Pour in the tamarind juice with ¼ tsp ground turmeric, 1 tsp salt and 1 tsp jaggery and bring to a boil. Simmer for 10 minutes until the raw tamarind smell fades.
10 minStep 6: Stir in the pepper paste and simmer on a low heat for 10–15 minutes, stirring often, until the gravy is thick enough to coat a spoon and a film of oil floats on top.
15 minStep 7: Serve a few spoonfuls mixed into hot rice with a little sesame oil or ghee. Cool and refrigerate the rest in a clean jar for up to 5 days.
1 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does milagu kuzhambu take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
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