Friday, January 21, 2011

Milagu kuzhambu

This is a spicy and tangy sauce made with pepper and tamarind. This is a comfort food during winters and rainy season and kindles our taste buds post-fever.

Black peppers remove the toxins from our body and is called 'Visha kolli' in tamil meaning killer of toxins.


Pepper--- 2 Table spoon

Dry red chilli --- 4 nos

Coriander seeds--- 1 tablespoon

Toor dal---- 1 spoon Optional ( this is added to thicken the kuzhambu)

Curry leaf --- 5-6 sprig

Tamarind juice extracted from 2 lemon sized balls

Mustard --- 1 tea spoon

Asafoetida -- ¼ teaspoon or its equivalent piece

Turmeric – a pinch

Gingelly oil --- 1 table spoon

( a piece of ginger and a tea spoon of cumin can be added if you desire. This is generally not added in milagu kuzhambu)


Roast toor dal, coriander seeds, dry red chilli, curry leaf and pepper in 2 tea spoons of gingelly oil and grind them. Add the ground paste to the tamarind pulp and mix in a pinch of turmeric and asafoetida. Dilute the mixture with a cup of water.

In a wok( preferably iron wok), splutter mustard seeds in 1 table spoon of gingelly oil. After it splutters, add the above tamarind and ground pepper mixture and bring it to a boil . (milagu kuzhambu in kal chatti)

Has a shelf life of two days outside refridgerator.

Mix it with hot rice and ghee/gingelly oil.

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