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Chettinad Milagu Kuzhambu | Pepper Kulambu Recipe | Instant Rasam Paste

Chettinad Milagu Kuzhambu or Pepper Kulambu Recipe is a spicy curry with a blend of black peppercorns along with other spices & cooked in a tamarind based gravy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian (South Indian)
Author: Padma Veeranki


To Roast & Grind:

  • 1 teaspoon Oil
  • 1 Tablespoon Black pepper
  • 3-4 Dry Red chillies
  • 1 Tablespoon Coriander seeds
  • 1 Tablespoon urad Dal
  • 1/2 Tablespoon Tur Dal
  • 1/2 Tablespoon Chana Dal
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Fenugreek Seeds
  • 1/2 teaspoon Fennel Seeds
  • 4-5 Garlic pods
  • Few Curry leaves
  • A generous pinch of Asafoetida
  • 1/4-1/2 Cup Water to grind

For Tempering & Gravy:

  • 2-3 Tablespoons Sesame Oil Gingely Oil
  • 1 teaspoon Mustard seeds
  • 2-3 Dry Red Chillies
  • 1 teaspoon Urad Dal
  • Curry leaves
  • A pinch of Asafoetida
  • Small Lemon Size Tamarind soak in hot water
  • Salt to taste
  • A small piece of Jaggery
  • 1 Cup Water or as desired


Preparing Paste:

  • Heat oil in a pan over medium heat and roast all the ingredients under the section "To Roast & Grind". When the lentils turn golden brown and then turn off the heat.
  • Cool down and grind to a smooth paste adding water little by little.

Tempering & Gravy preparation:

  • Heat another pan with oil over medium heat. Season with mustard seeds, Urad dal and dry red chillies.
  • When mustards seeds begin to splutter, add curry leaves and asafoetida.
  • Now, add the ground paste and sauté for a minute.
  • Add the tamarind extract, salt and jaggery. Add water for desired consistency.
  • Boil for 6-8 minutes over low heat with occasional stirring.
  • When oil leaves around the pan, turn off the heat.
  • Serve with plain rice, little gingelly oil or ghee .