Poondu Milagu Kuzhambu Recipe - Tamilnadu Style Garlic and Black Pepper Curry
Archana's Kitchen
Archana's Kitchen
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  • 1/2 cup Garlic
  • 11/2 teaspoon Turmeric powder (Haldi)
  • 12 teaspoons Jaggery
  • 11 teaspoon Mustard seeds
  • 130 grams Tamarind
  • 11/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 11 sprig Curry leaves , washed
  • 11 tablespoon Sesame (Gingelly) Oil
  • 11/2 cup Pearl onions (Sambar Onions) , peeled
  • 11 Tomato , roughly chopped
  • 13 teaspoons Whole Black Peppercorns
  • 11 teaspoon Cumin seeds (Jeera)
  • 12 Dry red chilli
  • 12 sprig Curry leaves , washed
  • 11 teaspoon Sesame (Gingelly) OilTo begin making Poondu Milagu Kuzhambu Recipe, soak the tamarind in a warm water, extract the pulp and keep aside. 
  • 1 Heat oil in a heavy bottomed pan and roast the -garlic cloves, sambar onions, tomato, black pepper corns, cumin seeds, dried red chillies, curry leaves, sesame oil. 
  • 1 Roast till the raw smell of the onion and garlic goes away. Take off the flame and keep aside to cool.
  • 1 Now, heat the sesame oil in a wide pan, add the mustard seeds, fenugreek seeds and let it crackle. Add the curry leaves and let it splutter.
  • 1 Add in the garlic cloves and saute until it turns golden brown. Add the tamarind extract, turmeric powder and let it simmer for 5 minutes until the raw smell of the tamarind goes away.
  • 1 Now, add in the prepared ground mixture, season with salt and mix well. Let this curry simmer for 10-15 minutes, till everything comes together and the oil separates out.
  • 1 Now, add in the jaggery powder mix well and simmer for another 5 minutes. Serve hot.
  • 1 Serve Poondu Milagu Kuzhambu Recipe (Tamilnadu Style Tangy Garlic and Black Pepper Curry) along with Steamed Rice, Carrot and Chow Chow Kootu, Cabbage Poriyal and Vadams for a delicious Tamilnadu style weekend lunch.



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