Karuveppilai Kuzhambu Premix | Curry leaves kulambu

Karuveppilai Kuzhambu Premix,  Curry leaves kulambu, Tanjore Milagu kuzhambu, Iyengar Milagu kulambu,  karveppilai podi ,  karuveppilai Milagu Kulambu powder,  Pepper kuzhambu, pepper kulambu, pathiya samayal recipe with step-by-step pictures and video recipe. Check out the Milagu kulambu video recipe and If you like curry leaves kulambu videos pls SUBSCRIBE to my channel Check out other podi varieties’ video

Why instant karuveppila kuzhambu powder

Many times for weekday lunch we need some quick lunch options. if you make and keep milagu kuzhambu powder, you can prepare flavorful kuzhambu in 10 minutes. Premix powder stays good for months at room temperature.

Iyengar milagu kuzhambu

No garlic pepper kuzhambu is traditionally prepared in Iyer and Iyengar households. It is a good postpartum recipe. If you prepare this podi, busy new moms can make this kuzhambu in no time.

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

Tamarind – tips to note

always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won’t cook through. Roast in low flame. Perfectly roasted tamarind helps for a longer shelf life. 

Any other interesting recipes with pepper kuzhambu powder?

Podi comes in handy for many recipes. you can make  Puli Aval, Puli Upma, puli sevai, puli quinoa, etc. Karuveppilai podi rice

SHELF LIFE OF curry leaves kuzhambu podi

Cool the podi completely then store it in an airtight container.  You can store the premix at room temperature or in the fridge. Podi stays good for months at room temperature. Always use a dry and clean spoon for a longer shelf life

WILL THE PODI TASTE SPICY?

 I used Karnataka red chilli.. Adjust the red chillies according to your spice. My version of karuveppilai milagu kulambu podi is not spicy. It is a kids-friendly spice.

PULSE and grind THE PODI

I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.

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Ingredients

2 tbsp chana dal

1 tsp urad dal

2 tbsp toor dal

1/2 tsp fenugreek seeds

1 tsp cumin seeds

3/4 cup curry leaves

red chilli

2 tbsp coriander seeds

1/2 cup tamarind 

1 tsp pepper

required salt

1 tsp mustard seeds

1/2 tsp jaggery 

1 tsp asafoetida

how to make iyer milagu kuzhambu powder powder with step-by-step pictures

• Turn on a wide-bottomed pan on low heat
• When pan turns hot add urad dal, chana dal, coriander seeds, pepper, fenugreek seeds, and red chilli; mix well and roast till sesame seeds start to crackle and dal turns golden brown 

• furthermore, add curry leaves and cumin seeds; saute till the dal turns golden brown

• Add tamarind and saute in low flame

• Roast till tamarind turns dry and moisture evaporates. cool

• Mix the curry leaves and dal

• Furthermore add asafoetida, salt, jaggery, and turmeric powder; cool

• check if the tamarind is well roasted
• Transfer to the mixie; grind

• Dry roast mustard seeds; till they splutter

• Transfer to a wide plate and cool completely

• Store in an airtight container

Tanjore karuveppilai kulambu

Ingredients 

1 tbsp sesame  oil

3 tbsp karveppilai kulambu powder

1+1/2 cups water

How to make iyer karuveppilai kulambu with step-by-step pictures

• Add oil and heat

• furthermore, add kuzhambu podi; a quick mix

• add water; mix well and boil for 10 minutes

karuveppilai kuzhambu premix

milagu kuzhambu

5 from 1 vote

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Ingredients

• karuveppilai podi
• 2 tbsp chana dal
• 1 tsp urad dal
• 2 tbsp toor dal
• 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 3/4 cup curry leaves
• red chilli
• 2 tbsp coriander seeds
• 1/2 cup tamarind
• 1 tsp pepper
• required salt
• 1 tsp mustard seeds
• 1/2 tsp jaggery
• 1 tsp asafoetida

kuzhambu

• 1 tbsp sesame oil
• 3 tbsp karveppilai kulambu powder
• 1 +1/2 cups water

Instructions

iyer milagu kuzhambu powder

• Turn on a wide-bottomed pan on low heat
• When pan turns hot add urad dal, chana dal, coriander seeds, pepper, fenugreek seeds, and red chilli; mix well and roast till sesame seeds start to crackle and dal turns golden brown
• furthermore, add curry leaves and cumin seeds; saute till the dal turns golden brown
• Add tamarind and saute in low flame
• Roast till tamarind turns dry and moisture evaporates. cool
• Mix the curry leaves and dal
• Furthermore add asafoetida, salt, jaggery, and turmeric powder; cool
• check if the tamarind is well roasted
• Transfer to the mixie; grind
• Dry roast mustard seeds ; till they splutter
• Transfer to a wide plate and cool completely
• Store in an airtight container

Tanjore karuveppilai kulambu

• How to make iyer karuveppilai kulambu with step-by-step pictures
• Add oil and heat
• furthermore, add kuzhambu podi; a quick mix
• add water; mix well and boil for 10 minutes

Video

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