Kuzhambu milagai powder is a chilli powder that is made using dals and spices. Kuzhambu milagai powder is used in almost all the indian recipes that calls for chilli powder or kuzhambu powder. It adds spiciness and flavor to the curry, side dishes, kuzhambu, sambar and many other dishes.
I prefer kuzhambu milagai powder (kuzhambu chilli powder) to plain red chilli powder, as it is less spicy and can be used in a lot of recipes. I even make sambar with this chilli powder and avoid sambar powder at times just to get a different taste. It tastes so good, and you will not find any difference at all. You can even replace sambar powder with this kuzhambu milagai powder for the recipes that call for sambar powder.
For North Indian dishes, it might be better if you use plain chilli powder or kashmiri red chilli powder.
Kids would also not have problem in eating the recipes that has this chilli powder in it. It would not be very spicy. Believe me, it add more flavor and taste to the dishes.
Earlier, my mom used to bring me kuzhambu milagai powder from india. When I run out of powder, my mom would have to send this chilli powder again from india. She would grind it in a mill and send it to us. I then wanted to try it at home. I tried it three months back and made it in small batches. It came out just like how my mom makes it.
Though I did not sun dry the dals and spices, I have roasted them in pan and followed the same procedure as how my mom did. It is definitely worth a try.Hope you all like it.
How to make kuzhambu milagai powder or kuzhambu chilli powder:
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.Now, kuzhambu milagai powder is ready!
- I did not have fresh curry leaves so I used dry curry leaves. I recommend using fresh curry leaves.
- Always use dry spoon while handling the chilli powder.
- Make sure the chilli powder cools down completely before and after grinding it to a fine powder. Only then transfer it to an airtight container otherwise it will get spoiled.