Milagu Kuzhambu With Garlic

Milagu Kuzhambu With Garlic 

I prepared this Milagu Kuzhambu couple weeks ago when my whole family was down with cold and flu. This is from Chef ‘Menu Rani’ Chellam’s ‘Dhinapadi Samayal’ cookbook (translates to everyday cooking). You can serve this along with Milagu Rasam, Paruppu Thugayal, Rice and Appalam 

Milagu Kuzhambu


Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Tamarind juice from a gooseberry sized tamarind ball
Curry Leaves – 1 spring
Garlic – 15 to 20 flakes

Spices to roast and grind:

Pepper – 1 tsp
Bengal Gram Dal – 2 tsp
Urad Dal – 2 tsp
Cumin Seeds – 1 tsp
Fenugreek Seeds – 1/2 tsp


1. Dry roast all spices and grind them along with curry leaf
2. In a pan, heat ghee
3. Add curry leaves, garlic, mustard seeds and cumin seeds
4. Then add tamarind juice
5. Add salt and the ground paste
6. Let it boil for 5 mins and transfer to a serving bowl
7. Serve with white rice and appalam


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