Milagu Thuvaiyal (Pepper thuvaiyal)


Thoor dhal (thuvaram paruppu) - 2 teaspoon
Urid dhal (ulutham paruppu) - 2 teaspoon
Bengal gram (kadalai paruppu) - 2 teaspoon
Pepper (milagu) - 1 teaspoon
Asafoetida (perungaayam) - 1/2 teaspoon
Dry ginger (sukku) - small piece
Tamarind (puli) - size of gooseberry
Red chilly - 5
Gingely oil (nallennai) - 3 tablespoon
Salt - 1 teaspoon
Mustard (kadugu) - 1 teaspoon
Curry leaves


  1. Heat 1 teaspoon of gingely oil in a pan
  2. Add thoor dhal, bengal gram, urid dhal, red chilly, pepper & asafoetida
  3. Roast them till they turn brownish red
  4. Turn off the stove
  5. Make tamarind into small pieces and add this to pan. This is just to heat the tamarind
  6. Separate the tamarind and red chilly from the above and put it in a mixer grinder container
  7. Add salt & dry ginger. Add little water
  8. Coarsely grind it to form a paste
  9. Add the remaining roasted ingredients in the mixer grinder container
  10. Grind them to form a paste. Add water during grinding
  11. In a sarate pan, heat 2 tablespoon of gingely oil in low flame
  12. Add mustard and allow it to burst
  13. Add curry leaves and mix
  14. Add the grinded ingredients in the pan and mix thoroughly. Stir for 5 minutes

No comments:

Post a Comment