Peppercorns And Cumin Gravy (Milagu Jeera Kuzhambu)

3 from 1 vote

A healthy kuzhambu that is very delicious and good for digestion. It is a tarditional kuzhambu made after festive season or when back to home after long travel. Gives heavenly taste when had mixing in  hot steaming rice with Paruppu Thogaiyal as side dish...._x000D_ _x000D_ _x000D_ _x000D_
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsLunch
Servings 6


  • Tamarind extract 3 cups from a lemon size tamarind
  • Gingelly Oil Sesame oil 4 tb spoons
  • Mustard seeds fenugreeks and cumin seeds for seasoning 1 tea spoon each


  • For Gravy Paste:_x000D_ Coriander seeds 2 tea spoons_x000D_ Thur dal 3 tea spoons_x000D_ Raw rice 2 tea spoons_x000D_ Red chillies 4 or 5_x000D_ Pepper corns 3 tea spoons_x000D_ Cumin seeds 1 tea spoon_x000D_ Hing 1/2 tea spoon_x000D_ Fresh curry leaves handful_x000D_ Fry the above ingredients in 2 tea spoons of gingelly oil except curry leaves till the stuff becomes golden brown. Add the curry leaves and hing  and stir for a minute. Grind them to paste with water and keep aside.
  • Heat the wok with remaining oil. Add the seasoning items. After the fenugreek becomes brown add the turmeric powder and pour the tamarind juice into it._x000D_ Add required salt. Allow it to boil till the raw smell goes. Now add the paste to it . Add a gooseberry size jaggery into it._x000D_ Let it to boil till the gravy thickens._x000D_ _x000D_ _x000D_ _x000D_
  • This can be refrigerated and used for a week. If your using it for only two days you can add any vegetable like drumstick, shallots or garlic to the boiling tamarind water and rest the same procedure._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_

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3 from 1 vote

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Subhashni Venkatesh
Subhashni Venkatesh

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