Poondu Milagu Kozhambu (Garlic pepper Gravy)

Poondu Milagu Kozhambu (Garlic Pepper Gravy) – A Monsoon Comfort Classic

When the skies turn grey and the sniffles creep in, there’s nothing more soothing than a bowl of warm, spicy Poondu Milagu Kozhambu. 

This traditional South Indian gravy is a powerhouse of flavor and healing ingredients—garlic, black pepper, and curry leaves come together in a fragrant blend that’s perfect for rainy days or when you're feeling cold under the weather.

Ingredients

For Dry Roasting & Grinding:

2 tsp chana dal

1 tsp white urad dal

2 tsp coriander seeds

1 tsp black pepper

1 tsp cumin seeds

1 tsp fenugreek seeds

1 tsp asafoetida

3 dried red chillies

1 handful curry leaves

For Kozhambu:

¼ tsp sesame oil

20–25 peeled garlic cloves

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric powder

5–6 curry leaves

1 tsp jaggery powder

Salt to taste

1 cup water

Method:

1. Dry Roast the Spices Heat a pan and dry roast chana dal and urad dal for about 1 minute on medium flame. Add coriander seeds, black pepper, cumin seeds, fenugreek seeds, asafoetida, red chillies, and curry leaves. Roast for 2 minutes until aromatic. Transfer to a mixer jar and let it cool.

2. Prepare the Garlic Base In the same pan, heat sesame oil. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, peeled garlic, and turmeric powder. Sauté for 2 minutes.

3. Boil the Base Add 1 cup of water and salt. Bring it to a boil.

4. Grind the Spice Mix Grind the cooled roasted ingredients into a smooth, thick paste using water as needed.

5. Combine & Simmer Add the ground paste to the boiling garlic mixture. Stir well, add jaggery powder, and simmer until the gravy thickens and oil begins to separate.

Serving Suggestion

Serve hot with steamed rice and crispy papad for a soul-satisfying meal. This dish also pairs beautifully with a simple vegetable stir-fry.