Tamilnadu Special Pepper Kulambu | Miriyala Pulusu


Tamilnadu Special Pepper Kulambu | Miriyala Pulusu - A strong, sour and spicy concoction, the Pepper Sambar tastes great with Rice. This is a special recipe from the Tamils and it is called Milagu Kozhambu in Tamil.

The Pepper Sambar is a recipe that I specially request for and enjoy when I go to Tamil Nadu. This is a regular for them and it tastes great in winters when the strong Pepper taste goes down your throat.

Milagu Kozhambu can be eaten not only with Rice but also with Idlis and Dosas as an accompaniment. Do check the tips.

Try this: Pepper Rasam

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Tamilnadu Special Pepper Kulambu | Miriyala Pulusu


To make a tasty Sambar:

  1. Sambars need some Oil. And then it should be boiled for a long time on a low flame. Only then will it become tasty.

  2. It is important to add Tamarind and Salt and Spice in the right proportion.

Some more tips:

  1. Usually, Milagu Kozhambu is a little dark. I have added Red Chillies along with Pepper. And added Raw Coconut to balance the sour and the spice.

  2. Usually, it is all Pepper and just a couple of Red Chillies. That is why it is so dark. You can make it as you like.

Tamilnadu Special Pepper Kulambu | Miriyala Pulusu - Recipe Video

Tamilnadu Special Pepper Kulambu | Miriyala Pulusu

Curries | vegetarian
  • Prep Time 2 mins
  • Cook Time 25 mins
  • Total Time 27 mins
  • Servings 5


  • Pepper Sambar
  • 2 - 2.5 tsp Pepper
  • 5 Red Chillies
  • 2 tsp Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Rice
  • 1 tsp Green Gram/Bengal Gram
  • 1 tsp Cumin Seeds
  • 1/4 cup Raw Coconut
  • 1 Sprig Curry leaves
  • For Sambar
  • 4 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 Sprig Curry leaves
  • 125 gm Sambar Onions
  • Asafoetida – a pinch
  • 7 - 8 Garlic
  • Salt
  • 1/4 tsp Turmeric
  • 2 Tomatoes pieces
  • 300 ml Tamarind Juice (Extracted from 50 gm Tamarind)
  • 400 ml Water


  1. Add all the spices for Sambar and roast on a low flame until they give out a good aroma.
  2. Then add Raw Coconut, Curry leaves and make a smooth paste, adding some water.
  3. Heat Oil, let Mustard seeds splutter and add Curry Leaves and Asafoetida and fry.
  4. Add Onions, Salt and Turmeric and fry until light golden.
  5. Add Tomato pieces to the Onions and cook until soft.
  6. Add the Tamarind juice and let it boil.
  7. In the boiling Sambar, add Pepper paste and mix some water. And let it boil on a medium flame for 15-20 minutes.
  8. Sambar needs to be boiled until it thickens and gives out a great aroma. Then remove from the fire.

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  • S
    Sushil Kumar Rachuri
    Recipe Rating:
    Amoghmaina Ruchi TEJA garu. Many many thanks
  • V
    Vasavi puvvada
    Recipe Rating:
    Super ga undi andi..thanks for the recipie
Tamilnadu Special Pepper Kulambu | Miriyala Pulusu