Dec 2, 2016

Kadugu-Milagu Kulambu

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

Ingredients :

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
Mustard                               1/2tsp
Urad dhal / ulundhu            1/2tsp
Asafoetida / Perungaayam  4Pinches
Curry Leaves                      1Sprig
Small onion                        10nos.
Garlic Pods / Poondu Pal   12
Tomato                               1small
Tamarind / Puli                  1small lemon sized
Water                                  4Cups
Salt                                     1tsp
Jaggery                               1/2tsp

Procedure :

# 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.

Notes :
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.

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