PEPPER GARLIC KUZHAMBU – Milagu Poondu Kuzhambu


Pepper garlic kuzhambu is very aromatic and tasty recipe. It has lot of health benefits, since we are adding whole spices, fresh curry leaves and garlic. When somebody in our house got cold or cough, we prepare this recipe.



  • Serve with hot steamed rice with appalam / kootu as a side.

AUTHOR : Dimple                  CUISINE : South Indian
COURSE :  Side Dish              YIELD :4-5 serving


  • Shallots – 10 (or) Onion(medium) – 1
  • Garlic -15-20 cloves
  • Tomato(small) – 1
  • Turmeric powder – 1/2 Tsp
  • Red chilli powder – 3/4 Tsp
  • Coriander powder – 1.5 Tsp
  • Salt – as required
  • Water – as required
  • Tamarind – gooseberry size ball

For Roasting and Grinding :

  • Mustard seeds – 1/2 Tsp
  • Black Pepper – 1 Tbsp
  • Cumin seeds – 1.5 Tsp
  • Fenugreek – 1/4 Tsp

For Tempering :

  • Sesame Oil – 3 Tbsp
  • Mustard seeds – 1/2 Tsp
  • Curry leaves – 2 string


  1. Dry roast ingredients given for roasting and grind into a fine masala powder.
  2. Peel, wash and roughly chop onions.
  3. Grind onions as a paste.
  4. Roughly chop tomato and prepare puree.
  5. Soak tamarind in warm water for 15 min and extract juice.


  1. Place a kadai/pan on medium heat. Add oil.
  2. Temper with mustard seeds, curry leaves and garlic.
  3. Saute for a minute. Add onion paste. Saute until there is no raw smell.
  4. Add tomato puree and mix well.
  5. Add turmeric powder, red chilli powder,salt and coriander powder.
  6. Mix well. Close with a lid. Saute often. Cook till the oil oozes out.
  7. Add tamarind juice and enough water.
  8. When it starts boiling add the masala powder(we prepared before) and mix well without any lumps.
  9. Boil till you get thick gravy consistency.
  10. Add a Tsp of Oil(optional) on the top and turn off the stove.


  • You can prepare excess powder and store it up to 2 months.
  • You can even grind garlic with onions.

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Step by Step procedure with pictures :


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