A space for recipes

I always think that much of the taste of chettinad dishes is mainly due to the all in one kuzhambu milagai thool that is used there.At this point I want to bring to your notice that in chettinad cooking they use just this milagai thool for all dishes even for the non-veg.But now-a days as a slight modification we have started using coriander powder and chili powder.When I got married my parents were in Kerala and myself in Tamilnadu.Sometimes I used to run out of stock of the all in one kuzhambu milagai thool.at that time I still remember My mom telling me the measurement easily which I still follow.She used to tell me take 2 qty milagai in a container which can hold 4 cups of rice if you dont have a padi .For that add 1 qty Coriander seeds.1/3 qty pepper,cumin,fennel seeds 1 hand full thoor dhal and fenu greek.For the sake of the new ones to the kitchen I clearly give the measurements here

Usually turmeric powder and raw rice 1/2 cup each is added but I dont use it as I find the powder getting spoiled fast

Dry all the items in bright sun for a day or two and get it grounded to a smooth powder from a grinding mill

Those who dont have a grinding mill near by can take a very small cup and use the above measurement ratio and try grinding in a mixie.Those who cant dry it in the sun can keep in the microwave for a minute.

Many of my readers wanted this recipe since a long time and sorry for the delay