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You are here: Home > Recipes > South Indian Recipes > South Indian Side Dishes > MILAGU KUZHAMBU

Cuisine Style: Tamilnadu
Cooking Time:
30 minutes

Take with Rice
       Ingredients How to?
  • Peppercorns - 2 tbsp
  • Fenugreek - 2 tsp *
  • Red Chillies - 3
  • Asafoetida 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.)

  1. Soak tamarind for 45 minutes.
  2. Dry roast and grind the following ingredients Peppercorns, Red Chillies, Bengal gram Dal, Coriander seeds, with little water.
  3. Heat oil in a Pan and add the mustard seeds and allow it to splutter then sprinkle Asafoetida.
  4. Sprinkle fenugreek powder over the mixture.
  5.  Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind goes off.
  6. Then add Jaggery, the ground paste, and little water and allow it to boil.
  7. Simmer it for 5 minutes and finally add 2 tbsp of oil and chopped Curry leaves.
  8. Serve with boiled rice.

    Tips: To bring more taste pour gingelly oil.

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