Kuzhambu Milagai Thool | Kuzhambu Podi Recipe

Kuzhambu Podi Recipe with step by step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This podi is nothing but South Indian style all-purpose chilli powder, also called as Kuzhambu Milagai Thool in the Tamil language. It is used to make a variety of veg and non-veg kuzhambu, gravies and even for poriyal, dry curries. This can turn a simple dish into an extraordinary one and any South Indian kuzhambu can be easily made with this powder. It is always good to use this powder in our daily cooking rather than the raw red chilli powder as it causes multiple digestive related problems when taken on a regular basis in our food.  This podi can be used to prepare Vendhaya Kuzhambu, Sundakkai Vatha Kuzhambu, Mochai Kuzhambu, Brinjal Fry, Baby Potato Fry and even added to Arachuvitta Sambar. Just 2 or 3 tsp is enough, the grinding part can be skipped, which makes our work simpler and it’s cool right! 

Check my other Podi / Masala Powder Recipes like
1. Garam Masala Powder
2. Bisebele Bath Masala Powder
3. Dal Powder / Paruppu Podi
4. Rasam Powder
5. Garlic Powder / Poondu Podi
6. Gun Powder / Idli Milagai Podi 

Chettinad Kuzhambu Milagai Thool

Kuzhambu Milagai Thool | Kuzhambu Podi Recipe

Priya Santhamohan

Kuzhambu Podi Recipe is nothing but South Indian style all-purpose chilli powder, also called as Kuzhambu Milagai Thool in Tamil. It is used to make a variety of veg and non-veg kuzhambu, gravies and even for poriyal, dry curries.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Condiment, Homemade

Cuisine South Indian

Servings 500 Grams

Calories 37 kcal

Equipment

• Stovetop
• Kadai / Pan
• Mixer
• Siever

Ingredients

  

• 2 Cups Red Chilli / வரமிளகாய்
• 1 Cup Coriander Seeds / கொத்தமல்லி விதை
• 1 tbsp Jeera / சீரகம்
• 1 tbsp Pepper Corns / மிளகு
• 1 tbsp Toor Dal / துவரம்பருப்பு
• 1 tsp Meethi Seeds / வெந்தயம்
• 2 Sprig Curry Leaves / கருவேப்பில்லை

Instructions

 

• First measure and keep all the ingredients ready.
• Heat 1 tsp of sesame oil in a heavy-bottomed pan. Then, add the jeera, peppercorns, toor dal and methi seeds. Roast everything in low flame, till golden colour. Ensure to slow roast all the ingredients in low flame and avoid burning it, as it would change the whole taste.
• Then, add the curry leaves and roast it till crispy.
• Now, add the red chilli's and roast again till the raw smell from the chilli leaves. (Always roast the red chilli along with other spices, for an even roasting, if roasted alone it gets burnt). Keep the roasted ingredients in a plate separately.
• Now, add the coriander seeds, then roast it till golden colour.
• Add the roasted coriander seeds to the other ingredients and let everything cool down.
• Transfer all the roasted ingredients to a dry mixer.
• Then, pulse it twice or thrice roughly.
• Transfer the pulsed powder to a sieve and sift it once. Grind the leftover coarse powder and sift it again.
• Finally, mix everything well.

  Use this Kuzhambu Podi Recipe to prepare Manathakkali Vatha Kuzhambu.

Video

Notes

Tips for Kuzhambu Podi Recipe

1. Use fresh spices only. Also, clean the spices before roasting as it might have dust or stones.

2. You can also sundry all the spices separately for 2 to 3 hours and then grind it.

3. Ingredients can be dry roasted also, but I used little oil as it gives a bright color to the  Kuzhambu Podi Recipe.

4. Slow roast all the ingredients in low flame to avoid burning, else the podi tastes bitter.

5. Always roast red chilli along with other spices for even roasting, if roasted alone it gets burnt.

6. Even 1 small piece of turmeric stick or a few curry leaf sprigs can be added. But it is optional and can be added directly when cooking.

7. If doing in a very large quantity, you can grind it in a flour mill also.

8. The shelf life of this Kuzhambu Milagai Thool is 6 months. But, if refrigerated it can be used for 1 year when stored in an airtight and clean container without any moisture.

9. This podi can be used to prepare, Sundakkai Vatha Kuzhambu, Poondu Puli Kuzhambu, Curry leaves Kuzhambu, etc.

Keyword Kuzhambu Milagai Thool, Kuzhambu Podi Recipe

Kuzhambu Podi Recipe

Method for Kuzhambu Milagai Thool Recipe

1. First measure and keep all the ingredients ready.

2. Heat 1 tsp of sesame oil in a heavy-bottomed pan. Then, add the jeera, peppercorns, toor dal and methi seeds. Roast everything in low flame, till golden colour. Ensure to slow roast all the ingredients in low flame and avoid burning it, as it would change the whole taste.

3. Then, add the curry leaves and roast it till crispy.

4. Now, add the red chilli’s and roast again till the raw smell from the chilli leaves. (Always roast the red chilli along with other spices, for an even roasting, if roasted alone it gets burnt). Keep the roasted ingredients in a plate separately.

5. Now, add the coriander seeds, then roast it till golden colour.

6. Add the roasted coriander seeds to the other ingredients and let everything cool down.

7. Transfer all the roasted ingredients to a dry mixer.

8. Then, pulse it twice or thrice roughly.

9. Transfer the pulsed powder to a sieve and sift it once. Grind the leftover coarse powder and sift it again.

10. Finally, mix everything well.

Use this Kuzhambu Podi Recipe to prepare Manathakkali Vatha Kuzhambu.

Kuzhambu Milagai Thool Recipe