Marundhu kuzhambu:
Marundhu kuzhambu-medicinal curry, very unique recipe. I like this kuzhambu from my childhood. The flavor is super-aromatic and healthy one. My mom and my paternal aunt used to do this by very traditional method. Every ingredient used to grind by hand using ammi and they have specific mann chatty (clay pot) for this kuzhambu, I believed that those flavors are came from all these wonderful combinations. This kuzhambu is mainly for post-delivery women, this has amazing healing quality and also boost lactase production. Everyone at home can have this type of kuzhambu at least twice in a month.
Ingredients
- Small onion – 5 nos
- Garlic – 8-10 nos
- Coriander seeds – 1 tblsp
- Dry red chili – 5-8 nos
- Urad dhal – 1 tsp
- Sukku/dry ginger – 1-2 inch
- Whole black pepper – 1 tsp
- Omam – 1 tsp
- Cumin seeds – 1tsp
- Curry leaves – 1 sprig
- Tamarind puree – ½ cup (semi-thick)
- Salt – as req
- Water – as req
- Gingelly oil – 3 tblsp
- Jaggery -1 tsp
Procedure:
Step 1:
In a kadai add some gingelly oil, roast( coriander seeds, urad dhal, omam, cumin seeds, dry ginger, whole black pepper, dry red chili, small onion, garlic and curry leaves) about 3-5 mins in a medium flame. Cool completely and grind finely.
Step 2:
Place a kadai add some gingelly oil and pour the grounded masala puree saute for a while. Later add the tamarind puree to the mixture along with some salt, allow it to cook.
Once the kuzhambu gets started thickening at this stage add some jaggery and gingelly oil and turn off the flame.
NOTE/TIP:
- The puli saru/ tamarind puree should be little thick, otherwise you won’t get the exact taste.
- You can add any kind of veggie like drumstick, brinjal, okra..
- I usually don’t add tomato for any of my tamarind related kuzhambu. If you want to, then you can. Without tomato you can keep the kuzhambu for long time.
