Karuveppilai Kuzhambu Premix Curry Leaves Kulambu

Why instant karuveppila kuzhambu powder

Many times for weekday lunch we need some quick lunch options. if you make and keep milagu kuzhambu powder, you can prepare flavorful kuzhambu in 10 minutes. Premix powder stays good for months at room temperature.

Iyengar milagu kuzhambu

No garlic pepper kuzhambu is traditionally prepared in Iyer and Iyengar households. It is a good postpartum recipe. If you prepare this podi, busy new moms can make this kuzhambu in no time.

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

Tamarind - tips to note

always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won’t cook through. Roast in low flame. Perfectly roasted tamarind helps for a longer shelf life.

Any other interesting recipes with pepper kuzhambu powder?

Podi comes in handy for many recipes. you can make Puli Aval, Puli Upma, puli sevai, puli quinoa, etc. Karuveppilai podi rice

SHELF LIFE OF curry leaves kuzhambu podi

Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for months at room temperature. Always use a dry and clean spoon for a longer shelf life

WILL THE PODI TASTE SPICY?

I used Karnataka red chilli.. Adjust the red chillies according to your spice. My version of karuveppilai milagu kulambu podi is not spicy. It is a kids-friendly spice.

PULSE and grind THE PODI

I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.

pickle recipe collections

PODI RECIPE COLLECTION

Ingredients

2 tablespoon chana dal 1 teaspoon urad dal 2 tablespoon toor dal 1/2 teaspoon fenugreek seeds 1 teaspoon cumin seeds 3/4 cup curry leaves red chilli 2 tablespoon coriander seeds 1/2 cup tamarind 1 teaspoon pepper required salt 1 teaspoon mustard seeds 1/2 teaspoon jaggery 1 teaspoon asafoetida

how to make iyer milagu kuzhambu powder powder with step-by-step pictures

Turn on a wide-bottomed pan on low heat When pan turns hot add urad dal, chana dal, coriander seeds, pepper, fenugreek seeds, and red chilli; mix well and roast till sesame seeds start to crackle and dal turns golden brown

furthermore, add curry leaves and cumin seeds; saute till the dal turns golden brown

Add tamarind and saute in low flame

Roast till tamarind turns dry and moisture evaporates. cool

Mix the curry leaves and dal

Furthermore add asafoetida, salt, jaggery, and turmeric powder; cool

check if the tamarind is well roasted Transfer to the mixie; grind

Dry roast mustard seeds; till they splutter

Transfer to a wide plate and cool completely

Store in an airtight container