My mom makes this spicy,tangy Milagu kuzhambu whenever we come back home from a trip or vacation. The reason behind this is that we used to be tired from travel & from all those restaurant foods, this ‘kuzhambu’ is considered as a cleansing food. There are no vegetables involved, no onion/garlic , no extra spices. A very simple south indian style ‘pachadi’ (similar to yogurt based Raita with a Tadka) & a pappad (preferrably sutta appalam) are served as side dishes. This kuzhambu is a very common recipe in Tamil Brahmin community. Especially for nursing mothers we serve this kuzhambu along with kootu (vegetable+moongdal based gravy) and it is believed to be medicinal food,light for their tummy too.During rainy days or when we have severe cold/cough this simple curry is the best medicine.
The following measurement serves two people. Kindly adjust measurements accordingly. Also I haven’t added jaggery but adding tiny bit of jaggery at the end will definitely elevate the taste. Also ‘Curry Leaf’ is an essential ingredient and unfortunately today i didn’t have any leaves in stock so I didn’t add but please add it while preparing Tadka.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
- 1 tbsps urad dal
- 2 tbsps toor dal
- 2 tbsps Black Peppercorns
- 1 red chilli dried
- 1/2 tsp Coriander Seeds
- 1/2 tsp Mustard Seeds
- 1/2 tsp jeera
- 2 cups tamarind Extract
- 1/4 cup curry leaves
- 1/2 tbsp salt
- 1/2 tbsp jaggery (optional)
Ingredients
To Roast & Grind
For curry
|
|
- Soak lemon sized tamarind in warm water for 20 minutes
- Extract tamarind water and filter the impurities
- Heat some oil in a non-stick frying pan
- Add urad dal,toor dal and saute until they are mildly golden brown
- Add chilli,black peppercorns,coriander seeds and continue sauteing for upto 3-4 minutes
- Leave it to cool down and grind this mixture into a coarse powder
- In the same pan add oil, mustard seeds,jeera seeds and curry leaves
- Let them splutter
- Add tamarind water,salt,hing and turmeric
- Let the mixture boil in low flame for 5minutes
- At this stage add the ground (pepper+dal) powder and stir it well
- Let the whole mixture boil in low flame for 10-12 minutes
- The curry will start to thicken. If you are adding jaggery, add it now and give it a stir
- Remove curry from heat
- Milagu kuzhambu is now ready to be served That's how easy it is 🙂 Do try off and let me know your feedback. If you see the below picture it has Hot Rice, a generous dollop of ghee,this yummax milagu kuzhambu Appalam and cucumber pachadi. That was my lunch today. Comfort food at its best!
6 comments
Love this traditional recipe Rekha! Your pic looks so tempting and this dish is perfect for these dull, cold days 😊👌
Thanks a lot dear ❤️ yes 🙂
Thanks Rekhs. This is awesome. Will 😋make it tomo😋
Thank you swap 🙂
Actually, tmrw I am gonna make it as everyone got cold with them…. But we grind pepper, curry leaves and jeera and then add lots of gingelly oil and bring it to a boil until the oil remains to the top. Also we include garlics peeled off in it.
I will yourself in Twitter too. I like your recipes a lot as well as ur amlu baby ❤️
Thank you so much Nandhini 🙂 Your version sounds yummmy too.. Yes yes i prepare the same kuzhambu with garlic & chinna vengayam at times 😋😋 this is how my mom makes it so added that recipe here..