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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