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Recipe For Milagu Kuzhambu

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

Milagu kuzhambu recipe is an authentic dish from the Chettinad cuisine, a tamarind based gravy mixed with other spices.

milagu kuzhambu recipe

For The Gravy
 2 tsp Pepper Corn
 1 tsp Cumin Seeds
 1 tsp Tuvar Dhal
 ½ tsp Chana Dal
 1 tsp Coriander Seeds
 4 Dried Red Chilli
 ½ tsp Urad Dal
 ½ tsp Fenugreek Seeds
 ½ cup Curry Leaves
For Tempering
 1 tsp Mustard Seeds
 ½ tsp Urad Dhal (broken)
 1 Red Chilli
 5 Nos Garlic Pods
 1 Sprig Curry Leaves
 1 pinch Hing / Asafoetida
 4 tsp Sesame Oil
For Kuzhambu
 2 tsp Tamarind
 1 pinch Turmeric Powder
 1 tsp Jaggery
 1 tsp Chilli Powder
 1 tsp Coriander Powder
 Salt as Required
 Water as Required
Soak And Grind
1

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.

2

Meanwhile, place an `iluppa chatty` in the stove and keep it in medium flame.

3

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

4

After it cools down add in the curry leaves make a smooth paste out of it.

Cook The Masala
5

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.

6

When it splutters, add the curry leaves to it and sprinkle e a pinch of hing.

7

Now add the ground paste to it and pour in a little water. Let it cook for a few minutes in medium flame.

8

Subsequently, add the tamarind water along with a spoon of jaggery.

9

Add the required salt and a pinch of turmeric powder.

10

Similarly, tip in a tea spoon of chilli powder and coriander powder to it.

11

Splash in the required amount of water to mix up everything and simmer the flame. Close it with a lid.

12

Let it cook for about 10 minutes approximately.

13

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.

14

Now the chettinad milagu kuzhambu is ready to eat.

15

Serve it hot with steamed or raw rice with a lavish spread of ghee over it.

16

It goes well with chow chow kootu and urulai varuval and `sutta appalam`.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 90
% Daily Value *
Total Fat 3g5%
Total Carbohydrate 16g6%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.