Instant Milagu Kuzhambu (Pepper Gravy) in 3 minutes

Milagu Kuzhambu is a Gravy prepared with Black Pepper, Curry leaves, Dry Chilli, Toor dal, Chana dal, Coriander seeds, Fenugreek, Cumin seeds, Mustard, Urad dal and Turmeric powder.

Everybody prefers to eat this Gravy especially during winter. It is not easy to make Milagu Kuzhambu in the busy morning and that too very often. Generally it will take more than 25 minutes to prepare it. But, with this simple recipe, you can prepare Milagu Kuzhambu (Pepper Gravy) in 3 minutes. The prepared Milagu Kuzhambu (Pepper Gravy) instant mix can also be stored for many days, so that you can enjoy this dish whenever you want. It is also an easy Lunch box recipe.

I love my mother’s Milagu Kuzhambu very much. So, She gave me this quick instant recipe so that I can prepare in very few minutes even in the busy morning or whenever I want. I have been following this recipe since I started Cooking. I love to share this recipe with you so that it may be useful.

Everybody wants to eat a different dish daily. But it is difficult to prepare varieties of food in the busy morning. Here is a different dish that can be prepared in 3 minutes.

Instant Milagu Kuzhambu (Pepper Gravy) in 3 minutes

Servings: 3-4
Time: 3 minutes
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It is a Toothsome Gravy/Side dish

Cooking time: 3 minutes for preparing Milagu kuzhambu (Pepper Gravy)

4-5 minutes for preparing Milagu Kuzhambu (Pepper Gravy) Instant Mix.

Ingredients

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

Tamarind – Small Lemon sized
Salt – required
Dry Chilli- 4 to 5
Turmeric powder – ½ tsp
Mustard – ¼ tsp
Coriander seeds – 1 tsp
Toor dal – 1 ½ tsp
Chana dal – 3/4 tsp
Urad dal – ¾ tsp
Fenugreek – ¼ tsp
Black pepper – slightly more than 1 ¼ tsp
Heeng powder – ½ coffee spoon
Cumin seed – ½ tsp
Curry leaves – slightly less than ¾ cup ( I cup= 300 ml)
Water – slightly more than ½ cup (1 cup= 300 ml, approximately 170-180 ml)
Sesame Oil – ¾ spoon

Method

To prepare Milagu Kuzhambu (Pepper Gravy) Instant Mix:

If you are using dry Curry leaves it is not necessary to roast it.
If the Curry leaves are wet, dry roast it for (4-5) minutes in a Kadai at medium-high flame. Switch off the flame (I have used Hindalium kadai). Roasted Curry leaves are ready.
Dry roast the Tamarind, Dry Chilli and required salt for 1 min 30 seconds in a Kadai at medium-high flame (I have used Hindalium kadai). Switch off the flame. Cool the mixture and grind to a powder. Ground powder 1 is ready.
Roast the Mustard seeds until it crackles, in a Kadai at medium-high flame (I have Hindalium Kadai).
Add the Coriander seeds, Toor dal, Chana dal, Urad dal, Fenugreek, Black pepper, Heeng powder and Cumin seeds to it. Roast the mixture for 2-3 minutes.
Then, add the roasted Curry leaves (dry Curry leaves) and Turmeric powder to it and sauté the mixture for a minute and switch off the flame. Cool the mixture and grind it to a powder. Ground powder 2 is ready.
Mix the Ground powder 1 and Ground powder 2. Instant Milagu Kuzhambu (Pepper Gravy) mix is ready to use. This Instant mix can be stored for many days and used for preparing Milagu Kuzhambu (Pepper Gravy) instantly.

Spread the Cooked rice over a plate and add Sesame Oil (1 ½ spoon) to it and mix it well. Add the Instant Powder to the cooked rice and mix it well. You can consume it. To see how to Cook rice separately, please check my Temple Taste Tamarind Rice recipe (Instant Puliyodharai (Temple Taste Tamarind Rice in 3 minutes) where I have written it clearly.

To prepare Milagu Kuzhambu (Pepper Gravy)

Dissolve the prepared instant mix in the Water (170-180 ml) and add Sesame oil (¾ Spoon) to it. Mix it well.
Stir the mixture at medium-high flame for 3-4 minutes. Switch off the flame. Serve hot with Rice. Hot Milagu Kuzhambu (Pepper Gravy) is ready to serve.
I have garnished with Curry leaves (few) and Whole pepper.

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