Pepper kuzhambhu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 2.5 cups - tamarind extract
  • 1 tbsp - toor dal
  • 1/2 tsp - pepper
  • Curry leaves a few
  • 1/2 tsp - mustard seeds
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - jaggery
  • 1 tbsp - sesame oil
  • 1/4 tsp - asafoetida
  • 1 hand full - garlic
  • Salt as needed

How to Make Pepper kuzhambhu

  • Soak lemon sized tamarind in hot water and extract the pulp using 2 and half cups of water.
  • In a kadai, add a few drops of oil and add the toor dal and pepper.
  • Saute till the dal turns golden brown.
  • Allow it to cool.
  • Grind it after adding curry leaves.
  • Grind it into a smooth paste with little water.
  • In the kadai, add the sesame oil and add the mustard seeds.
  • When it splutters, add the garlic and saute for few minutes.
  • Now add the tamarind extract and the ground paste to it.
  • Add jaggery, turmeric powder, asafoetida and salt to it.
  • Allow it to boil till the right kuzhambhu consistency.
  • Finally add some curry leaves and add a few drops of sesame oil on the top.
  • Recipe and image courtesy: Jeyashris Kitchen