kuzhambu milagai

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  • Food Type: Vegan

Recipe Type

Curry

 Cuisine By Region

Parsi

Recipe Images

Ingredients

oriander seeds/daniya seeds – 3/4 cup
Dry red chillies/kanja milagai – 2 and 1/2 cups
Channa dal/kadalai paruppu – 2 and 1/2 tbsp
Urad dal/ulutham paruppu – 2 tbsp
Cumin seeds/jeeragam – 2 and 1/2 tbsp
Peppercorns/milagu – 1 and 1/2 tbsp
Fenugreek seeds/vendhayam – 1 tsp
Curry leaves/karuvepillai – 2 sprigs

Instructions

1. Sun dry all the dals and spices for two days and grind it to a fine powder. If you cannot sun dry, then use the pan method. Dry roast peppercorns in a pan until they are roasted light brown. Set them aside to let it cool down completely. Then in the same pan, dry roast cumin seeds.
2. When cumin seeds turn light brown, set it aside. Then dry roast the coriander seeds until light brown and nice aroma comes. Set it aside.
3.Dry roast red chillies until crisp and then set it aside. Then dry roast fenugreek seeds.
4.When fenugreek seeds turn light brown, set it aside. Now let us dry roast the dals. First, dry roast the channa dal until light brown and then set aside.
5.
Then dry roast urad dal until light brown and set aside. Finally, dry roast curry leaves until crisp and set aside.
6. Once the spices and dals have cooled down completely, transfer it to a blender and grind it to a smooth powder. Now let the ground chilli powder cool down completely, then transfer it to an airtight container.

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