Tanjore Milagu Kuzhambu Iyengar Milagu Kulambu

Why instant milagu 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.

SHELF LIFE OF pepper 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 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.

Why curry leaves powder

Here I buy curry leaves once a week so I buy 2/3 packets sometimes there might be more left so I dry them in the microwave and powder them. I used that not the karuveppilai podi. Instant of curry leaves powder you can saute curry leaves with other ingredients.

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PODI RECIPE COLLECTION

Ingredients

1 tablespoon + 1/2 tablespoon urad dal 2 tablespoon toor dal 1 teaspoon fenugreek seeds 2 red chilli 1 tablespoon + 1 teaspoon coriander seeds 50 g tamarind 1 tablespoon pepper 1/2 tablespoon curry leaves powder or a few curry leaves 1 teaspoon black sesame seeds 1 tbsp required salt jaggery

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, toot dal, coriander seeds, pepper, black sesame seeds, fenugreek seeds, red chilli; mix well and roast till sesame seeds start to crackle and dal turns golden brown

furthermore add curry leaves powder; sauté for a minute and cool

Add tamarind and saute in low flame

Roast till tamarind turns dry and moisture evaporates. cool

check if the tamarind is well roasted

grind the dal mixture first

add tamarind and rock salt; mix in between and grind

Transfer to a wide plate and cool completely

Store in an airtight container

Tanjore milagu kulambu

Ingredients

1 tablespoon + 1 teaspoon sesame oil 1/2 teaspoon mustard seeds asafoetida 3 tablespoon milagu kulambu powder 1/2 teaspoon pepper powder jaggery 2 cups water salt