Kadugu-Milagu Kuzhambu is a traditional kuzhambu which is very aromatic with loads of fresh spices.Usually this kuzhambu is prepared for new moms during post-pregnancy period and also it gives better relief for your cold and cough.Pepper Corns,Garlic Pods and the fresh spices results good serving to your body.It boosts immune system and cures the internal burns.
When my Mom was with me during my second(Viki's) delivery last year,she used to prepare this kuzhambu and feed me.I missed to click the pics and i was in total rest that time.Last month,my MIL prepared the same kuzhambu and the only difference is addition of coconut.She clearly explained the procedure and the ingredients,so clicked everything.
Kadugu-Milagu Kuzhambu :
Thats It : Roast & Powder Spices - Add in Tamarind water
Total Time : 30-35mins
To roast & grind :
Sesame Oil / Nallennai 1tsp
Mustard / Kadugu 1tbsp
Pepper corns / Muzhu milagu 2tbsp
Coriander seeds / Kothamalli vidhai 2tbsp
Cumin seeds / Jeeragam 1tsp
Dry red chillies 2-3small
Coconut 1/4Cup (optional)
Curry leaves 1sprig
Turmeric Powder 1/4tsp
For Kuzhambu :
Sesame Oil 3tbsp
Urad dhal / ulundhu 1/2tsp
Asafoetida / Perungaayam 4Pinches
Curry Leaves 1Sprig
Small onion 10nos.
Garlic Pods / Poondu Pal 12
Tamarind / Puli 1small lemon sized
# Soak tamarind in 1Cup of water for 10mins and extract the juice,discard the pulp.
# Peel off the garlic and onion skin.
1.Heat a heavy-bottomed kadai in low flame then add gingelly oil,mustard seeds,after it starts spluttering add rest of the ingredients and roast it till all the mustard seeds crackles and all the spices turned brown in colour.Do not roast till the spices get black colour which results bitter taste.Cool down and transfer into the mixie jar,add turmeric powder and grind into a fine paste.
2.Heat a heavy-bottomed kadai,add 2tbsp of gingelly oil,mustard seeds,after it splutters,add urad dhal,asafoetida,onions,garlic pods,curry leaves and fry till it turns brown in colour.Now add tomato and fry for a min.
3.Add ground spice paste and stir it for couple of mins,then add tamarind juice and 3Cups of water,salt into it.Mix it well and boil for 6-7 mins.
4.Now the gravy thickens,reduced in quantity too,add grated jaggery and boil for 2more mins.Now tt looks seperated from the oil,switch off the flame.Just drizzle sesame oil on the top of the kuzhambu.
Kadugu-Milagu Kuzhambu is ready !!!
Enjoy with hot rice and papads.
1.Make sure that all mustard seeds splutters while roasting otherwise the whole kuzhambu turns bitter in taste.
2.Adding turmieric powder along with spice powders are optional,MIL did this way.You can also add in after adding tomato.
3.Adding coconut is optional,mom skipped it.
4.Adding jaggery neutralize the spice levels.