Milagu Kulambhu - Version 2

I have already posted a version of milagu kulambhu with no onion and garlic but today's version is slightly different.This recipe I noted down couple of weeks back in a T.V cooking show by Mrs.Revathy Shanmugam.This recipe used poppy seeds,fennel seeds and cashews to make the spice paste which was quiet new for me.
As her recipe is always a hit and not complicated,so without any second thought I tried this for our weekend lunch.The original recipe calls for a tbs of  poppy seeds,as I ran out it used only half of it.The kulambhu came out so delicious and creamy,I paired up with beans poriyal and pappads.Lts move on to the recipe.................................................

Basic Information

Preparation Time ~10 minutes
Cooking Time ~25 minutes
Serves ~ 3-4

Shallots (chopped)10-12
Tomato1(medium size)
Red chilly powder/milagai podi1tsp
Tamarind /pulismall lemon size
Curry leaves/karivepillai1 sprig

To roast and Grind

Black pepper/milagu2 tbs
Cumin seeds/jeeragam1 tbs
Poppy seeds/kasa kasaa11/2tsp
Coriander seeds/dhaniya1 tbs
Fennel seeds/sombu1tsp
Coconut(grated)2 tbs

For the tempering

Mustard seeds/kadugu1/2tsp
Fenugreek seeds/vendhayam1/8tsp
Cumin seeds/jeeragam1/2tsp


In a pan add a tsp of oil and add the given ingredients to roast except coconut,fry it till a nice aroma comes out and becomes golden.Finally add the grated coconut and fry it for a minute,put off the flame.After cooling grind it to a fine paste.

Meanwhile soak the tamarind in a cup of water and extract the juice and set it aside.
Start by heating the pan with remaining oil,splutter the mustard seeds,cumin seeds and fenugreek seeds.Add in the shallots and curry leaves,saute it until pink.Then add the garlic and fry it for a minute,then goes in the chopped tomato.Cook it until mushy with a pinch of salt.

Now add in the chilly powder and tamarind water,ground paste.Add around a cup of water and salt,let it boil for 10-12 minutes or till the raw smell goes off in a medium flame.

Milagu kulambhu is ready.

Serve it with rice.


  • The garlic cloves I used is slightly fat cloves,if it it a smaller variety use around 15-17 cloves.
  • There may be a chance of getting a slight bitter taste while boiling but after the flavors gets incorporated the bitter taste will go off.
This recipe is off to  Cook Book Challenge # 5 Febuary week 2 and Let's Brunch on Sundays event.


Mouthwatering kuzhambu.. Nice lovely colour.

fingerlicking kuzhambhu there :) looks very delicious and yumm !! I would love to have this spicy kuzhambhu with hot steamed rice :) tempting one !!

super tempting click and tasty kulambhu

Even I like Revathy Shanmugam's recipes...they always turn out well. The kuzhambu looks super delicious and lovely clicks

Omg, who can resist to this fingerlicking kuzhambu..Mouthwatering here..

Love the flavor from pepper and garlic, looks so tempting..

Perfectly done milagu kuzhambhu love it with hot rice :)

the spice paste is unique indeed esecially with the use of poppy - must have so much great flavor

That is a spicy and delicious dish. Looks awesome.

Even I don't use poppy seeds & cashews in tamarind based gravies. Nevertheless, gravy looks delicious!

ValliRavi from sharjah
its very delicious mam once again thanks for your receipe.Nice taste,instead of poppy and cashews i use only pottukkadalai kulambhu comes out very well

Thank you so much for trying this yummy kulambhu...

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