Milagu Kuzhambu

 

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When ever we catch cold, Milagu Kuzhambu and Milagu rasam are instant home remedies my mom makes. Not only during cold, Milagu Kuzhambu also helps in digestion. After having heavy outside food, I generally prefer Milagu Kuzhambu the next day. Milagu Kuzhambu, paruppu thogayal and sutta appalam – what a combination!!! (Since I have an electric stove, I microwave the appalam for 20 sec). Milagu Kuzhambu can be stored in the fridge for a week.

Milagu Kuzhambu 

Preparation time: 10 mins  |  Cook time: 15 mins

Recipe Category: Rice Accompaniment

Ingredients:

Tamarind – 1 (small lemon size)

Jaggery – 1/2 tsp

Salt – to taste

Asafoetida  (hing) – a generous pinch

For Kuzhambu paste:

Pepper corns (Milagu) – 2 tsp (Adjust according to your spice level)

Sesame seeds – 1/4 tsp

Coriander seeds – 1 tbsp

Channa dal – 1/2 tbsp

Fenugreek seeds- 1/4 tsp

Garlic – 4 pods

Curry leaves – 1 spring

Sesame Oil – 1/4 tsp

To temper:

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Fenugreek seeds- 1/4 tsp

Method:

  • Soak tamrind in warm water
  • Add 1/4 tsp oil to a pan. Add the ingredients under ‘For Kuzhambu Paste’ and sauté over low flame to a golden brown color. Turn off the stove and add curry leaves, and allow them to cool

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  • Blend them along with the tamarind into a paste, adding little water
  • Add 2 tbsp of oil to the pan, add the ingredients under ‘To temper’ and let them splutter
  • Transfer the ground paste, salt, and add water (I prefer my Milagu Kuzhambu in thick consistency, so added around 1/2 cup of water). Cook on medium flame till it starts boiling. Once it boils, add the jaggery just before switching off

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.My Notes:

  • If you are not using garlic, then you can dry roast the ingredients for Kuzhambu
  • Insead of grinding, you can add curry leaves directly but i prefer this way so that it cannot be omitted while eating 🙂
  • If you are keeping them for more days, add extra sesame oil
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49 thoughts on “Milagu Kuzhambu

  1. […] Usually if I cook heavy lunch/ eat out for lunch, that night I mostly opt for this rasam. Like milagu kuzhambu, during sick days, a cup of rasam is a great healer from sick feel and tasteless tongue Poondu […]

  2. Poondu Kuzhambu | Traditionally Modern Food January 28, 2015 at 10:18 PM Reply

    […] food prepared with garlic  This tangy Kuzhambu is  perfect for rice / idlies or even dosa. Like Milagu Kuzhambu this Kuzhambu  can be kept for 3-4 […]

  3. Vengaya Thogayal | Traditionally Modern Food December 15, 2014 at 11:44 PM Reply

    […] Thogayal is one of the quick Rice Accompaniments. Rice, thogayal and sesame oil taste heavenly. Even if you don’t find time to cook side dish, sutta Appalam goes well with Thogayal. There are a variety of thogayal options available, but mild sweetness in Onion thogayal is some thing I love. It goes well this Milagu Kuzhambu […]

  4. […] dish prepared with lentils.  Whenever we get bored of sambar, vatha kuzhambu, moor kuzhambu, milagu kuzhambu etc., my mom prepares this. Takes little extra time when compared to other Kuzhambu, but after […]

  5. Violets&Vanilla July 26, 2014 at 10:46 PM Reply

    That looks so good vidya..have never had it…would it go well with some curd rice?

  6. mommycookforme July 24, 2014 at 10:45 PM Reply

    Yummy!:)

  7. Jeanne Melanson July 24, 2014 at 9:45 PM Reply

    This sounds so exotic! I’ve never heard of most of the ingredients, but I trust that it’s delicious! I’m sharing for you on my “Indian Food” Pinterest board. Thanks!

  8. Sony's kitchen July 24, 2014 at 8:26 PM Reply

    Sounds delicious……. Looks yummm!!

  9. Liz July 24, 2014 at 12:49 PM Reply

    wow–intriguing! Fun to see ingredients I only sort of recognize. Looks like a refreshing soup 🙂

  10. acasadisimi July 24, 2014 at 9:49 AM Reply

    great recipe! thanks for sharing!

  11. apuginthekitchen July 24, 2014 at 8:19 AM Reply

    It sounds wonderful, I’ve never had this before. Very nutritious and sounds really delicious.

  12. derekthezenchef July 24, 2014 at 8:09 AM Reply

    Looks like a nice rich product; is this more of a soup or more of a gravy or dip? You mentioned it is to accompany rice, so maybe it is like curry with rice?

  13. Monica July 24, 2014 at 8:06 AM Reply

    This is so interesting, and I can see how this is total comfort food.

  14. Dr.Suryaku,màrî July 24, 2014 at 7:26 AM Reply

    A mouth watering recipe ,will try it soon.

  15. wuwutina July 24, 2014 at 6:31 AM Reply

    I like stuff like that. Good to know:) The texture looks so thick, so u just drink the whole thing?

  16. sindhoooo July 24, 2014 at 6:15 AM Reply

    Quite easy and I’m sure it is tasty too! Must give a try! Thank you 🙂

  17. radhikasethi July 24, 2014 at 4:26 AM Reply

    I never knew the name of this and I called it imli chutney…hehe this looks and sounds too delicious. Definitely going to try your recipe soon enough! 🙂

  18. food passion and love July 24, 2014 at 3:52 AM Reply

    Spicy and Tanginess Combined..my fav combo!

  19. Chitra Jagadish July 24, 2014 at 3:28 AM Reply

    As Malar says perfect for feeding mumz just awesome rasam could get the aroma of cumin and pepper from your kitchen to mine vidya. ….slurp. …

  20. kurinji July 24, 2014 at 2:05 AM Reply

    mouthwatering kuzhambu…

  21. smithakal July 24, 2014 at 1:36 AM Reply

    authentic dish good one….

  22. srividhya July 24, 2014 at 12:33 AM Reply

    It also falls under pathiya saapadu 🙂

  23. ashreyamom July 23, 2014 at 11:55 PM Reply

    its my all time favorite.. love it with curd rice..

  24. Malar July 23, 2014 at 11:48 PM Reply

    Just perfect after a heavy food in outing 🙂 and perfect for feeding mom’s

    • Traditionally Modern Food July 23, 2014 at 11:49 PM Reply

      Ya true Malar:-) My Amma prepares this frequently after my delivery, I don’t know how I forgot. Thanks for the mention:-) will add it in my description

      • Malar July 23, 2014 at 11:51 PM

        🙂

  25. Charanya July 23, 2014 at 11:47 PM Reply

    When my amma makes it, it is brown, But very close recipe to hers 🙂

  26. ddeeppaa July 23, 2014 at 11:33 PM Reply

    Our traditional recipe 🙂

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