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Milagu Kuzhambu spicy South Indian tamarind gravy with black pepper.

Tanjore milagu kuzhambu

iyer milagu kulambu
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Ingredients

milagu kulambu podi

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

Tanjore milagu kulambu

  • 1 tbsp + 1 tsp sesame oil
  • 1/2 tsp mustard seeds
  • asafoetida
  • 3 tbsp milagu kulambu powder
  • 1/2 tsp 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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