Milagu kuzhambu

Milagu Kuzhambu

Cuisine Style: South India | Cooking Time: 25 minutes | To Serve: 4 | Take with: rice | Type: Lunch Gravy


  • Peppercorns - 2 tbsp
  • Fenugreek - 2 tsp *
  • Red Chillies - 3
  • Asafoetida – ½ tbsp
  • Tamarind – 75 gm
  • Bengal gram Dal - 1 tbsp
  • Mustard seeds - 1 tsp
  • Coriander seeds - 1 tbsp
  • Jaggery -Lemon Size
  • Oil
  • Salt - To taste
  • A few Curry leaves
  • *Dry roast (dont add oil for frying) fenugreek and grind to fine powder.


  • Soak tamarind for 5 minutes in warm water.
  • Dry roast and grind the following ingredients Peppercorns, Red Chillies, Bengal gram Dal, Coriander seeds, with little water.
  • Heat oil in a Pan and add the mustard seeds and allow it to splutter then sprinkle Asafoetida.
  • Sprinkle fenugreek powder over the mixture.
  • Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind goes off.
  • Then add Jaggery, the ground paste, and little water and allow it to boil.
  • Simmer it for 5 minutes and finally add 2 tbsp of oil and chopped Curry leaves.
  • Serve with boiled rice.


  • To make Milagu Kuzhambu thick add ground rice before cooking. Vadagam(Made from ground rice) is the best side dish for Milagu Kuzhambu.


  • To bring more taste pour gingelly oil.

How this Milagu kuzhambu recipe is Unique?

  • Coriander seeds and Jaggery bring extra taste to Milagu Kuzhambu.

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