Garlic Milagu Kuzhambu



Gingely oil (Sesame oil) 3-4 Tbsp
Garlic 10-15 cloves
Curry leaves Few Springs
Salt To Taste
Asafoetida ½ Tsp.
Toor Dal 2 Tsp.
Urad Dal 1 Tsp.
Coriander seeds 2 Tsp.
Pepper corn 1 ½ Tsp.
Cumin 1 Tsp.
Fenugreek Seeds 1 Tsp.
Dry Red Chillies 4-5
Tamarind Lime sized
Mustard 1 Tsp.
Jaggery 1 Tsp.


  • To a pan add tbsp of gingely oil, tsp toor dal, urad dal coriander seeds, pepper corn, cumin, 1/2 Tsp. fenugreek seeds and dry chillies.
  • Roast completely till it becomes aromatic.
  • Add a spring of curry leaves and turn off the flame.
  • Add salt to taste and asafoetida and allow it to cool
  • Transfer it to a mixer jar and grind it to smooth paste.
  • To a saucepan, add gingely oil, mustard and fenugreek seeds.
  • Add 10-15 cloves of garlic and sauté for a minute. Add a spring of curry leaves.
  • Add tamarind extract and the ground paste.
  • Keep stiring in constant intervals. Add Jaggery when it starts to thicken.
  • Allow it to cook for 10-12 minutes in low-medium flame and bring it to a boil.
  • Turn off the flame once oil starts to separate.


Tips & Variations:

  • Milagu Kuzhabhu can also be made with Brinjals and drumsticks instead of garlic.
  • This can can be stored in the refridgerator for upto a week.
  • Tastes best with Hot steamed rice and ghee. Also tastes great with curd rice.

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