Milagu Kuzhambu (6 Servings)


Tamarind (fibreless)   1 lemon-sized ball

Pepper corns 1½ tsp

Dry red chilles 8 to 10

Coriander seeds 1 tsp

Cumin seeds 1 tsp

Asafotida ½ tsp

Salt 1 tsp

Arahar dal 1 tsp

Urad dal 1 tsp

Curry leaves 1/3 cup

Mustard seeds 1 tsp

Oil 2 tbsp

Jaggery small piece (optional)


Soak the tamarind in warm water for about half-an-hour.

Heat about a teaspoon of oil and roast all the ingredients (chillies, pepper, cumin seeds, coriander seeds, dals – in that order) till you start getting the aroma.

Add the roasted ingredients in the blender along with the soaked tamarind and grind to a smooth paste. Add the salt, asafotida, and curry leaves and grind well. transfer the mix to a pan and add water to make a thick fluid.

Heat oil in a wok and add the mustard seeds. When it starts spluttering pour the mix in  the mix and let it thicken on low heat till the mix starts boiling.  Add the jaggery when the mix is boiling. Serve hot.

Kept in the refrigerator, this can stay good for 10 days.

Chef’s note

If you do not want a thick kuzhambu, extract the  pulp from the tamarind instead of grinding it with the masala.









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