Wednesday, February 22, 2012

Paruppu Milagai Kuzhambu

    Paruppu milagai kuzhambu is a delicious comfort food. This is my mother-in law's signature dish. This dish is also an all time favorite for my husband and that he can have it anytime. This kuzhambu tastes heavenly if tried with little ghee (clarified butter) and vathal/ appalam(papad/chips).



1 cup of toor dhal
1/2 cup of tamarind water
1 chopped onion
5-6 dried red chillies
1/4 tsp of turmeric
1/2 tsp of fenugreek seeds
1 tbsp of oil 
salt as required 
water as required


1 tsp of mustard
pinches of asafoetida
10 curry leaves


1.In the kadai/ heavy bottomed skillet, add oil. Add the fenugreek seeds and dried red chillies and roast till they turn golden brown.

2.Add the toor dhal, then roast till they turn golden brown. 

3.Add 2-3 cups of water and turmeric and close the lid. Cook in the skillet so that the masiyal turns out well. Stir occasionally. It takes a long time to cook. 

4.Once the dhal is cooked add the tamarind water and salt and bring it to boil. Use the masher to mash the dhal. In a separate pan, add a tsp of oil and add the seasoning. As the mustard sputters, add the onions and roast till they are golden brown. Add to the mashed dhal.
6. Paruppu milagai kuzhambu is ready. Serve with rice and vathal.


  1. I made this recipe a few times now, although I couldn't find dhal so I used red lentil instead. The second time I was out of tamarind paste to make the tamarind water so I used some pomegranate molasses, worked great!

    1. Hi Meera,
      It is milagai meaning red chilly...not milagu

    2. Hi Meera,
      It is milagai meaning red chilly...not milagu

  2. But why 'milagu' when there is no pepper? I like its feel though, explored expecting it to use pepper :(
    Do explain while I make this anyway



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