Last year when my Bil visited us, My Mom-in-law has sent few packets of fresh Homemade Milagai Thool & Dhaniya powder. She prepares such flavorful dhaniya & milagai thool like my Grand mom. This is my Mom-in-law's recipe, I got it for a small portion that stays for 1-2 months. She uses sun dried dry red chillies and dhaniya and roast only the other ingredients, but here sun drying method is not possible during winter season and that time I usually roast all the ingredients and grind it.
Kara Kuzhambu, Puli Kuzhambu, Egg Kuzhambu, Masal Kuzhambu, Varuval tastes good and flavorful when cooked using this Milagai thool instead of plain red chilli powder. If you want to taste authentic south Indian dishes then you must try it with this Milagai Thool. You can even use this chilli powder to make Sambar and all other day to day cooking except for North Indian Curry & Sabzis. Even Without Sambar powder, sambar tastes good and flavorful with this chilli powder. For North Indian style gravy/sabzis you have to use plain chilli powder without other spices & lentils combo.
Kuzhambu Milagai Thool RecipePrep Time : 2 days(if sun drying) | Cook Time : 25 minutesMakes 2 cupsIngredients
- Dry Red Chilli/Vara Milagai 250 gm or 2.5 cups
- Coriander Seeds/Dhaniya 100 gm or less than 3/4 cup
- Cumin Seeds/Jeera 20 gm or 2 tbsp
- Black Pepper corns/Milagu 25 gm or 1.5 tbsp
- Methi Seeds 1 tsp
- Channa Dal/Kadala Paruppu 25 gm or 2.5 tbsp
- Urad Dal/Ulutham Paruppu 20 gm or 2 tbsp
- Curry leaves 2 sprigs
- Sun Dry Coriander seeds and dry red chilli for 2 to 3 days.
- If sun dry method is not possible heat a iron kadai or heavy bottomed kadai and turn the heat to lowest point and dry roast red chilli and coriander seeds
- for 4-5 minutes or until turns crisp and raw smell leaves.
- Then to the same pan, dry roast all the other ingredients separately in medium heat.
- Allow the roasted ingredients to cool completely.
- Then grind it to a fine powder in a blender, if required sift the ground chilli powder using a strainer.
- Spread the milagai thool in a wide plate and let it cool completely and then store it in an air tight container.
The above quantity gives about 1.5 to 2 cups of red chilli powder.
I used 3/4th red chilli and 1/4th Byadagi chilli. Byadagi chilli gives mild spice and bright red color.
I do not have curry leaves in hand, so I skipped it.