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Saturday, 21 November 2015


Posted by Brinda Ravi Shankar on 17/11/2015


In a pan saute 1 table spoon each of tuvar dal & channa dal till it becomes red with a few drops of oil. Keep this in the mixer. Now to the hot pan add black peppers (1 tab sp) & red chillies 6/7. Roast & add to the mixer. Add asafoetida & grind to a course powder. Store in an air tight container. Soak tamarind (1 big lemon size qty), take the liquid. Now add gingelly oil to the kadai. Splutter rye with udad dal & channa dal. Saute & then add turmeric powder. Add few cloves of garlic & saute. Now add the tamarind water, salt & the milagu-kuzhambu powder. Stir to boil until the quantity reduces to a thick consistency. Add karuveppilai for excellent fragrance & switch off the stove. Gama gama milagukuzhambu ready. Relish with boiled rice & sutta appalam.