I already have three milagu kuzhambu versions, one withbrinjal what we call it as ennai kathirikai kuzhambu,sukku milagu kuzhambu and other one a easy simple recipe. This milagu poondu kuzhambu (Pepper garlic gravy) recipe was sent to me by a reader Ramya Shankaran. Thank you for taking time to send it Ramya. I tried today and loved it. Any tangy spicy kuzhambu is my kind of lunch, I can have it for a week
. As Vj and Aj are not fan of tangy kuzhambu I rarely make. Today I made this along with cabbage kootu and thought of posting too. This has pepper in it, so good very flavorful along with garlic. 
Milagu poondu kuzhambu recipe
Recipe Cuisine:Indian | Recipe Category:Lunch
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Prep Time: 15 mins | Cook time: 20 mins | Serves: 4
Ingredients
Small onion / Shallots – 1/4 cup
Tamarind – Gooseberry size / 1 tbsp
Turmeric – 1/4 tsp
Jaggery (Optional) – 1/2 tsp
Salt – As needed
Tamarind – Gooseberry size / 1 tbsp
Turmeric – 1/4 tsp
Jaggery (Optional) – 1/2 tsp
Salt – As needed
To sautee and grind
Black pepper – 2 tsp
Red chilli – 4
Garlic – 1/4 cup
Jeera/ cumin seeds – 1 tsp
Onion – 1
Tomato – 1
Curry leaves – 3 sprigs
Red chilli – 4
Garlic – 1/4 cup
Jeera/ cumin seeds – 1 tsp
Onion – 1
Tomato – 1
Curry leaves – 3 sprigs
To temper
Sesame oil – 1 tbsp
Fenugreek seeds / vendhayam – 1/2 tsp
Mustard – 1 tsp
Curry leaves (Optional) – 1 sprig
Fenugreek seeds / vendhayam – 1/2 tsp
Mustard – 1 tsp
Curry leaves (Optional) – 1 sprig
Method
- In a kadai, heat a tsp of oil and add pepper, red chilli first, give it a stir and then jeera and garlic. fry for a minute and add onion, tomato, curry leaves and fry for 2 minutes in medium flame.
- Cool down and grind to a paste. Add little water if needed. Extract tamarind pulp by soaking it in hot water for 30 mins, with a cup of water.
- Heat oil, temper with the items given under ‘To temper’ table in order. Add peeled onion and fry till golden.
- Add tamarind pulp, salt, turmeric, jaggery and boil for 2 minutes. Add ground paste and add more water (1 & 1/2 cups) and mix well.
- Boil until thick (Roughly 5 minutes) and transfer to the serving bowl.
Notes
- 1/4 cup garlic holds around 15- 18 garlic flakes. Don’t think its too much and will over power the gravy, it will be subtle only.
Serve with rice and any mild kootu, poriyal. Delicious, tangy and flavorful kuzhambu for rice.
