Milagu Kuzhambu

Published under: Sambar

Black Peppercorns (Milagu)
Black Peppercorns (Milagu) – 1 tsp
Bengal Gram Dal – 1 tblsp
Urad Dal – 1 tblsp
Coriander Seeds – 1 tblsp
Dry Red Chillies – 6
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1 tsp
Oil – 1 tblsp
Tamarind Extract – 1 cup
Salt as per taste
For tempering:
Ghee – 1 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp

1. Heat 1 tblsp oil in a frying pan over medium flame.
2. Fry the first seven ingredients separately till golden.
3. Combine and grind to a fine paste.
4. Heat ghee in a pan.
5. Fry the mustard seeds and cumin seeds till the mustard starts to splutter.
6. Pour the tamarind extract and add salt.
7. Add the ground paste and mix well.
8. Bring to a boil.
9. When it starts to thicken, remove and serve hot with rice.


1. If you find it too thick, add a little water.
2. This can be stored in a clear, sterilized jar for upto 2 weeks if made into a very thick paste.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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