Pepper Kuzhambu is a traditional South Indian dish that is packed with flavor and spice. It is made with a unique blend of spices including black peppercorns, cumin, and mustard seeds, which give it a tantalizing and aromatic taste. This tangy and spicy gravy pairs well with steamed rice or dosa, making it a perfect comfort meal for any day. Get ready to experience a burst of flavors with this delightful Pepper Kuzhambu recipe!
Pepper Kuzhambu
5
servings10
minutes20
minutesExperience a burst of flavors with this traditional South Indian Pepper Kuzhambu recipe made with black peppercorns, cumin, and mustard seeds. Perfect with rice or dosa!
Ingredients
Black Pepper – 1 tablespoon
Jeera – 1/2 tablespoon
Garlic – 1 whole garlic
Tamarind – Small lemon size
Sambar Powder – 1 teaspoon
Turmeric Powder – a pinch
Sambar Onion – 5 to 6 Nos
Curry Leaves – few
Gingelley Oil – 2 to 3 tablespoons
Mustard – 1/2 teaspoon
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind in water and extract the juice. Alternatively, you can mix tamarind paste with water. Ensure you have one cup of tamarind water. Add sambar and turmeric powders to the tamarind water, stirring thoroughly. Set it aside.
- Peel the skin off 10 to 15 medium-sized garlic flakes.
- Finely chop the onion.
- Heat a teaspoon of oil in a kadai and fry the pepper until it pops, then remove. In the same kadai, fry the jeera until it’s warm to the touch, then remove and set aside with the pepper. Add another teaspoon of oil to the kadai and fry the garlic flakes until they turn light brown. Remove and let them cool. Grind the fried pepper, jeera, and garlic into a fine paste. Rinse the mixer with a little water and add it to the paste.
- In a thick-bottomed vessel, heat the remaining oil. When hot, add mustard seeds. Once they pop, add the chopped onion and curry leaves, frying briefly. Then, add the tamarind water, stir well, season with salt, and bring to a boil. As it begins to boil, stir in the pepper paste. Allow it to boil for just a moment; there’s no need for extended boiling.
- The kuzhambu is now ready. It is known to increase body heat, making it perfect for cold weather.
- Serve with grilled appalam.
all the receipes are wonderful,so many blogs i have seen,but this much nice varities i have never seen,particularly kulambu receipes. wonderful blog.thank u
bharathi,taiwan
Hi Bharathi,
Thank you for visiting my site and your comments.
hi kamala,
I tried this recipe yesterday at home, and my husband absolutely loved it. He kept icking his fingers and taking 2nd helpings of rice..
lovely..truely….thank u so much!
Hi Mindhaven
Nice to hear that your husband liked the kuzhambu. You have prepared the Kuzhambu in a right time. Yes this is winter special kuzhambu and keeps us warm. Thank you for visiting my site and your comments.
Actually, I’m from Malaysia,and it’s summer throughout the year!:)..However, having followed one of your recipes, I frequent your website now because the curries are easy to follow, tasty, and delicious…:)..thanks a lot!
http://www.awesomecuisine.com/recipes/1189/1/Pepper-Kuzhambu/Page1.html
Have you copied from this or have they copied from you?????
Hi subs,
I need not copy any recipe from others. My very purpose of maintaining my cooking site is to put all my tested and tasted recipes in one place.
http://www.awesomecuisine.com is publishing my recipes with due mention to my site. If you notice on the top of the recipe published in http://www.awesomecuisine.com, you will find that they have given my site name.
Anyway thank you for informing me about this.
Dear Mam,
One day I was alone at home and dont know how to cook. So, I was searching for a good recipe in net. I found your Milagu Kuzhambu recipe and prepared by myself. It was very superb and still now it is one of my favourite recipe. Thanks for your post. Keep up the good work.
Arun Kumar
Hi Sarvan,
Welcome to my site. I am happy to note that you tried this recipe and you liked it.
Hi,
I tried this recipe today.I tried with vathal kulambu powder instead of sambar powder.It was very tasty.Thanks for such a great recipe.
Thank,
Anandhi.
Hey Kamala!
Ur blog has stirred the interest in me to cook! Tried ur pepper kozambu and maida halwa today – both turned out nice.. Thanks for ur site.
Regards,
Indira.
Hi kamala madam,
i tried ur pepper kuzhambu today..ya its very delicious i never ever eat like dis before..its was soo good..i like dis dish..i became ur fan..my best wishes to ur new up comin recipes..
Hi Yazhini,
Thank you for your kind feed back.
Dear Madam , I am new to this Blog ….All Mind Blowing Recipes . Especially luv all your Oats Recipes . Tried out Varzhai Thandu kootu and Oats Pongal . Adipoli .Thanx a ton . Wid regards, maya
Welcome to my Blog Maya. Hope you will find my recipes useful to you.
Dear Kamala Ma’am,
Your website is so so close to my heart as all of the recipes are authentic South Indian and are turning out very well when I try them. Everyone at home like what I cook following your recipes. Thank You!
The pepper kuzhambu is a massive hit in my house and it has become my comfort food but I cooked it yesterday adding too much garlic( used 10 large sized pods) and it is tasting very hot. I can feel the heat in my throat, same with my husband.
Is there anyway to correct this?:( I still love the kuzhambu but if there’s a way to reduce the garlic’s kaaram it would be fat. Thanks!
Hi Julia,
Thank you for your feedback. To reduce the garlic flavour, you can add little coconut paste or tamarind paste. However the taste will be different. I use very small size garlic flakes.
I meant to type “great” instead of “fat” in the last line. Sorry for the typo.