MULTI-PURPOSE KUZHAMBU MILAGAI PODI

Multi-purpose Kuzhambu Milagai Podi recipe is a multi-purpose Podi. It can be used for all veg and nonveg recipes. This Podi is a secret ingredient of all Kulambu varieties. Adding the number of spices with a good proportion is more important for the taste and gives you a flawless aroma of Kuzhambu powder. My mom is an expert in making the best Kuzhambu Milagai Podi. Buying market masala powder is quite expensive compared to our homemade masala. My mom used to dry all these ingredients under sunlight and grinds in the mill. we grind this masala once for 6 months and store it in bulk and use it regularly. Everyone has a unique style. Here, I share with you my mom's recipe, MULTIPURPOSE KUZHAMBU MILAGAI PODI which we can use it for Multipurpses like Veg, Nonveg Kuzhambu, Poriyal, Kootu dishes.   

  

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INDIAN GARAM MASALA

CURRY LEAVES POWDER/KARIVEMBUILAI PODI/KARUVEPPILAIPODI

  

🔖Cuisine: Indian

🔖Course: Masala Powder
MultipurposeKuzhambuPodi  ⏰Cooking time: 10 min

⏰Preparation Time: 10 min

👩Author: Bhuvana Devi

Ingredients:

   1.       Coriander seeds-  1 kg

   2.       Dried red chili- 1kg

   3.  Toor dal - 100gm
   4.       Mustard seeds- 100gm

   5.       Cumin seeds – 150gm

   6.       Fenugreek seeds- 25gm

   7.       Fennel seeds- 100gm

   8.       Poppy seeds- 50gm

   9.       Black pepper- 50gm

  10.   Turmeric finger – 50gm

  11.   Channa dal- 100gm

  12.   Urad dal-100gm

  13.  Asafoetida-50gm

  14.   Cinnamon, cloves, cardamom – 50gm

  15.   Dried Curry leaves- 2 full hand

Note :

·          Care should be taken not to over roast it.

·          Store it in an airtight container.

Method:

1.     First, Take all the ingredients, dry it under sunlight individually. clean and dry the curry leaves under shade.

2.     Then, Dry roast red chilies, don’t change the color and keep aside.

3.     Add coriander seeds and roast it, Keep aside.

4.    Add Turmeric fingers , Cumin seeds, Black pepper seeds, Poppy seeds, fenugreek seeds, fennel seeds, mustard seeds, channa dal, Toor dal, urad dal, Asafoetida, dry roast it individually, and keep it aside.
5.     Cooldown all the ingredients completely, Then blend it as smooth fine powder in a rice mill for a large amount. If you are using a small quantity, you can blend it with blender also.

6.     After powdered the Kuzhambu Podi, Cool it down and store it in a container.

Pictorial step by step method:

Step1 : First, Take all the ingredients, dry under sunlight individually. clean and dry the curry leaves under shade. and Dry roast dried red chilies and keep aside. don’t change the color.

  Step2: Add coriander seeds and roast it, Keep aside.

Step3: Add Turmeric fingers dry roast it and keep it aside.

Step4:  Add Cumin seeds dry roast it and keep it  aside

Step5:  Add Black pepper seeds dry roast it  and keep it aside.

Step6: Add Poppy seeds dry roast it and keep it aside.

Step7: Add Fenugreek seeds dry roast it  and keep it aside.

Step8: Add fennel seeds dry roast it and keep it aside.

Step9:  Add mustard seeds dry roast it and keep it aside.

Step10:  Add Toor Dal and Channadry roast it and keep it aside. ( Sorry 😜i forget to take a photo of roasted chana dal) 

Step10:  Add  Dry Curry leaves roast it, and keep it aside.

 Step10: Add Cinnamon, cloves, cardamom dry roast it, and keep it aside.
  

Step10:  Add urad dal dry roast it, and keep it aside.

Step11: Cooldown all the ingredients completely, Then blend it as smooth fine powder in a rice mill.

Step12: Cool it down and store in a container.

USE THIS KUZHAMBU PODI FOR ALL VEG AND NONVEG RECIPIES.

if u like to see the Kuzhambu masala used recipes click this link and see

Traditional Aracha Meen Kuzhambu

https://myclickandtick.blogspot.com/2020/04/traditional-aracha-meen-kuzhambu-fish.html

Spicy Poondu Kuzhambu

https://myclickandtick.blogspot.com/2020/04/spicy-poondu-kuzhambu.html

Aloo Mattar curry
https://myclickandtick.blogspot.com/2020/04/aloo-mutar-curry.html

MASALA POWDER

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INDIAN GARAM MASALA HOMEMADE

 Indian Garam Masala Homemade recipe is the blend of whole spices that gives you a flawless aroma. Buying market masala powder is quite expensive compared to our homemade masala. Homemade Garam masala gives you the fresh the aroma of the spices Everyone has their own unique style. Adding the number of spices with a good proportion is more important for the taste of masala. Here, I share with you my mom's homemade recipe with 10 spices that enhance the flavor of the dishes. 

Similar recipes

CURRY LEAVES POWDER/KARIVEMBUILAI PODI/KARUVEPPILAIPODI

MULTI-PURPOSE KUZHAMBU MILAGAI PODI

🔖Cuisine: Indian

Course: Indian Garam masala homemade

⏰Cooking time:10 min

⏰Preparation Time:10 min
👩Author: Bhuvana Devi

Ingredients:

1.       Cinnamon- 8 nos  (2inch)

2.         Cloves-1/2 tbsp

3.         Cumin seeds -1tbsp

4.         Black pepper - ½ tbsp

5.         Star Anise -3

6.         Poppy seeds- ½ tbsp

7.         Fennel seeds-1 tbsp

8.         Cardamom-1/2tbsp

9.         Coriander seeds- 6 tbsp

10.     Dried red chili- 4

Method:

·          Take a pan dry roast all the spices individually.

           📌 Note: Care should be taken not to over roast it.

          📌 Instead of dry roast the spices in a pan, you can dry it in sunlight also.

·     Transfer to another bowl and allow the spices to cool down.

·     Take a blender and blend it to a fine powder.

·     Store it in an airtight container. you can store it in a refrigerator for long life.

       📌Sure, adding this masala will enhance the taste of your recipes.

         📌Use the masala to all veg Recipies and non-vegetarian curries.

 Pictorial step by step method:

 Step 1.     Take a pan dry roast cinnamon, star anise, cloves for 2 min in a very low flame. And transfer to another bowl

 Step 2.     Then, cumin seeds, black pepper, fennel seeds cardamom for 2 min in a very low flame and transfers it.

Step 3.     Add the coriander seeds with dry red chilies for 2 min in a very low flame.
Keep all the spices aside to cool down

Step 4.      Blend all the spices into a fine powder.

   

Step 5.     Store it in an airtight container and for long life store it in the refrigerator.

 You can use this garam masala for dal fry, aloo mutter curry, nonveg curries.

If you like the recipes check this link 

https://myclickandtick.blogspot.com/2020/04/aloo-mutar-curry.html

https://myclickandtick.blogspot.com/2020/04/simple-dal-fry.html

 Try it in your kitchen!!!

MASALA POWDER

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