Tanjore Milagu kuzhambu | Iyengar Milagu kulambu

Tanjore Milagu kuzhambu | Iyengar Milagu kulambu | Milagu  podi | Milagu Kulambu powder | Pepper kuzhambu | pepper kulambu | pathiya samayal recipe with step-by-step pictures and video recipe. Check out the Iyengar Milagu kulambu video recipe and If you like milagu kulambu video pls SUBSCRIBE to my channel Check out other podi varieties' video

Why instant milagu 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.

SHELF LIFE OF pepper 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 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.

Why curry leaves powder

Here I buy curry leaves once a week so I buy 2/3 packets sometimes there might be more left so I dry them in the microwave and powder them. I used that not the karuveppilai podi. Instant of curry leaves powder you can saute curry leaves with other ingredients.

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Ingredients

1 tablespoon + 1/2 tablespoon urad dal

2 tablespoon toor dal

1 teaspoon fenugreek seeds

2 red chilli

1 tablespoon + 1 teaspoon coriander seeds

50 g tamarind 

1 tablespoon pepper

1/2 tablespoon curry leaves powder or a few curry leaves

1 teaspoon black sesame seeds 1 tbsp

required salt

jaggery 

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, toot dal, coriander seeds, pepper, black sesame seeds, fenugreek seeds, red chilli; mix well and roast till sesame seeds start to crackle and dal turns golden brown 

• furthermore add curry leaves powder; sauté for a minute and cool

• Add tamarind and saute in low flame

• Roast till tamarind turns dry and moisture evaporates. cool

• check if the tamarind is well roasted

• grind the dal mixture first

• add tamarind and rock salt; mix in between and grind

• Transfer to a wide plate and cool completely

• Store in an airtight container

Tanjore milagu kulambu

Ingredients 

1 tablespoon + 1 teaspoon sesame  oil

1/2 teaspoon mustard seeds

 asafoetida

3 tablespoon milagu kulambu powder

1/2 teaspoon pepper powder

jaggery

2 cups water

salt

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

• Add oil and heat

• furthermore, add mustard seeds and splutter

• add asafoetida; mix well

• furthermore, add kuzhambu podi; quick mix

• add water, jaggery, and salt; mix well and boil for 10 minutes.

Tanjore milagu kuzhambu

iyer milagu kulambu

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Ingredients

milagu kulambu podi

• 1 tablespoon + 1/2 tablespoon urad dal
• 2 tablespoon toor dal
• 1 teaspoon fenugreek seeds
• 2 red chilli
• 1 tablespoon + 1 teaspoon coriander seeds
• 50 g tamarind
• 1 tablespoon pepper
• 1/2 tablespoon curry leaves powder or a few curry leaves
• 1 teaspoon black sesame seeds 1 tbsp
• required salt
• jaggery

Tanjore milagu kulambu

• 1 tablespoon + 1 teaspoon sesame oil
• 1/2 teaspoon mustard seeds
• asafoetida
• 3 tablespoon milagu kulambu powder
• 1/2 teaspoon pepper powder
• jaggery
• 2 cups water
• salt

Instructions

milagu kuzhambu powder

• Turn on a wide-bottomed pan on low heat
• When pan turns hot add urad dal, toot dal, coriander seeds, pepper, black sesame seeds, fenugreek seeds, red chilli; mix well and roast till sesame seeds start to crackle and dal turns golden brown
• furthermore add curry leaves powder; sauté for a minute and cool
• Add tamarind and saute in low flame
• Roast till tamarind turns dry and moisture evaporates. cool
• check if the tamarind is well roasted
• grind the dal mixture first
• add tamarind and rock salt; mix in between and grind
• Transfer to a wide plate and cool completely
• Store in an airtight container

pepper kulambu

• Add oil and heat
• furthermore, add mustard seeds and splutter
• add asafoetida; mix well
• furthermore, add kuzhambu podi; quick mix
• add water, jaggery, and salt; mix well and boil for 10 minutes.

Video

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