Sukku Milagu kuzhambu  / Dry ginger and Black Pepper gravy


Sukku Milagu kuzhambu is a south Indian gravy, made with freshly roasted pepper, dry ginger and few other Indian spices.  I always love different kind of tangy, spicy kuzhambu recipes like garlic kulambu, garlic cumin kulambu, with dried vegetables or fresh vegetables This would be perfect for the rainy weather. Black pepper and dry ginger have loads of medicinal properties. Sukku/dry ginger is very good for breast feeding moms to speedup digestion and in addition to that they take garlic will increase milk secretion. But, do lessen the spice and tamarind level in this recipe, when giving it to delivered moms. Winter weeks cannot pass without this comforting food!! Sukku milagu kuzhambu is an antioxidant-rich gravy to deal with cold and cough. Dry ginger is a very healthy ingredient. For stomach upset or even for acidic issues, dry ginger is the best home remedy.  It is used to treat cold, cough, headaches, fever and very good for digestion. Along with Dry ginger, Pepper adds even more nutritious value to this kuzhambu. Mix this healthy, tasty and spicy kuzhambu with hot steaming rice even with fluffy idli and dosa. One more thing, if you have some long pepper (thippili or kanda thippili) you can add this too with this same recipe, to add on its value. Yes, a big question whether kids will eat or not???? You adjust spice level then don’t skip to add jaggery powder in to it. While eating add some more gingelly oil, or ghee to reach kid’s expectations.

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Sukku Milagu kuzhambu  / Dry ginger and Black Pepper gravy

Prep Time 15 min Cook Time 20 min Total Time 35 mins
Servings: 5
Best Season: Suitable throughout the year



  1. Heat the pan with whole urad dal, chana dal, coriander seeds, black pepper, dry red chillies and few curry leaves.

  2. Sauté them in medium flame until become golden and aromatic.

  3. Then add fenugreek seeds toss until turn golden colour.

  4. Add cumin seeds, and switch off the flame sauté in the heat of the pan itself.

  5. Remove all from heat, add 2 small pieces of peeled dried ginger.

  6. Heat the clay pot with gingelly oil.

  7. Add mustard seeds, fenugreek seeds and rock asafoetida, allow mustard seeds and rock asafoetida to splutter and fenugreek seeds turn to golden colour.

  8. Add chopped small onion and slitted garlic in to it. Sauté till turn to golden brown.

  9. Firstly, roughly crush the dried ginger and add in to roasted masala.

  10. Grind them all in to fine powder. Use required quantity and rest of them can stored in refrigerator for long time.

  11. Add chopped tomatoes toss well until it become mushy.

  12. Add rock salt and mix well. Cover and cook in medium flame.

  13. Take tamarind extract from small lemon sized tamarind pulp.

  14. Add turmeric powder, tamarind extract (2.5 cup water) mixes well.

  15. Add 2 tbsp. of  roasted masala powder, 2.5 cups of water.

  16. Add sambar powder, cover and cook in medium flame until it become thick and oil start to separate from gravy.

  17. Add jaggery powder, gingelly oil and switch off the flame.

  18. Garnish with few curry leaves.

  19. Yummy and healthy Sukku milagu kulambu/ dried ginger and pepper gravy is read for serving.

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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