Recipe For Milagu Kuzhambu
Chettinad Milagu Kuzhambu - An Aunthentic Recipe From South India :
Milagu kuzhambu recipe is an authentic dish from the Chettinad cuisine, a tamarind based gravy mixed with other spices.
Milagu kuzhambu recipe is a spicy aromatic `kuzhambu` prepared with rich and appetizing pepper corn and distinctive flavoured cumin seeds, that accompanies well with hot steamed or raw rice smeared with a lavish spread of ghee.
Recipe For Milagu Kuzhambu's Origin And Benefits:
The blend of coriander seeds, fenugreek seeds, cumin seeds and tuvar dhal along with the pepper corn gives an extraordinary taste to the recipe for milagu kuzhambu. Recipe for milagu kuzhambu is popular in the South Indian households known for its medicinal properties and has been passed on to generations since many decades. As it reduces inflammation, milagu kuzhambu is given for coughs and colds and even for delivered mothers as `pathiya kuzhambu`( balanced diet for lactating moms) as it helps the body to recover from wounds and pain and aids in digestion. Therefore, it is one of the treasured postpartum recipes of South India.
Milagu kuzhambu is given for children to increase the appetite and for grown up people who recover from flu or fever. Chettinad milagu kuzhambu recipe is famous all over the world for its tickling taste and traditional style. The garlic added in chettinadu milagu kuzhambu adds a unique flavour to the dish. It is usually prepared at homes in Tamil Nadu during winter season as it aids in relieving common colds and cough.
Let us see the traditional way of cooking Chettinad milagu kuzhambu` in `iluppa chatty` {cast iron kadai} which is popular in Tamil Nadu households.
Ingredients Required To Make The Recipe For Milagu Kuzhambu
How To Make The Recipe For Milagu Kuzhambu
Soak two table spoons of tamarind in hot water and let it rest for 10 minutes. After some time, squeeze and drain it in a bowl and keep aside.
Meanwhile, place an `iluppa chatty` in the stove and keep it in medium flame.
Dry roast the measured quantity of pepper, jeera, urad dhal, chana dhal, red chillies, tuvar dhal and fenugreek seeds one by one till they turn golden brown and transfer it to a plate and let it cool for some time
After it cools down add in the curry leaves make a smooth paste out of it.
Let the iluppa chatty remain in the stove and once it is heated pour three tablespoons of sesame oil in it and after a minute, add a spoon of mustard seeds, urad dhal and red chill to it.
When it splutters, add the curry leaves to it and sprinkle e a pinch of hing.
Now add the ground paste to it and pour in a little water. Let it cook for a few minutes in medium flame.
Subsequently, add the tamarind water along with a spoon of jaggery.
Add the required salt and a pinch of turmeric powder.
Similarly, tip in a tea spoon of chilli powder and coriander powder to it.
Splash in the required amount of water to mix up everything and simmer the flame. Close it with a lid.
Let it cook for about 10 minutes approximately.
After some time, when you open the lid you will notice the oil oozing out from the sides with a nice aroma. You can switch off the stove now.
Now the chettinad milagu kuzhambu is ready to eat.
Serve it hot with steamed or raw rice with a lavish spread of ghee over it.
It goes well with chow chow kootu and urulai varuval and `sutta appalam`.
Ingredients
Directions
Soak two table spoons of tamarind in hot water and let it rest for 10 minutes. After some time, squeeze and drain it in a bowl and keep aside.
Meanwhile, place an `iluppa chatty` in the stove and keep it in medium flame.
Dry roast the measured quantity of pepper, jeera, urad dhal, chana dhal, red chillies, tuvar dhal and fenugreek seeds one by one till they turn golden brown and transfer it to a plate and let it cool for some time
After it cools down add in the curry leaves make a smooth paste out of it.
Let the iluppa chatty remain in the stove and once it is heated pour three tablespoons of sesame oil in it and after a minute, add a spoon of mustard seeds, urad dhal and red chill to it.
When it splutters, add the curry leaves to it and sprinkle e a pinch of hing.
Now add the ground paste to it and pour in a little water. Let it cook for a few minutes in medium flame.
Subsequently, add the tamarind water along with a spoon of jaggery.
Add the required salt and a pinch of turmeric powder.
Similarly, tip in a tea spoon of chilli powder and coriander powder to it.
Splash in the required amount of water to mix up everything and simmer the flame. Close it with a lid.
Let it cook for about 10 minutes approximately.
After some time, when you open the lid you will notice the oil oozing out from the sides with a nice aroma. You can switch off the stove now.
Now the chettinad milagu kuzhambu is ready to eat.
Serve it hot with steamed or raw rice with a lavish spread of ghee over it.
It goes well with chow chow kootu and urulai varuval and `sutta appalam`.
