Ingredients:
- Toor dhal – 1.5 tblsp
- Coriander seeds – 2 tblsp
- Pepper corns – 1.5 tblsp
- Cumin seeds- 1 tblsp
- Fenugreek – ½ tblsp
- Byadgi chilli – 3-4 nos
- Curry leaves – 2 sprig
- Asafetida – ½ tsp
- Gingelly oil – ¼ – 1/3 cup
- Jaggery – 1 tsp
- Salt – to taste
- Tamarind puree – ¼ cup ( 1st puree)
- Garlic – 10 nos
Procedure:
- In a pan, add a tsp of gingelly oil. Add toor dhal, coriander seeds, pepper corns, cumin seeds, fenugreek, byadgi chilli and curry leaves. Saute for about 3-4 mins. Cool completely and grind it smoothly.
- In the same pan, add about ¼ cup or 3 tblsp of gingelly oil. Add garlics (optional) saute for few seconds and add the grounded masala to the pan.
- Add tamarind puree and required amount of water to the kuzhambu mixture. Bring it to boil, add salt and a tsp of jaggery. Cook it further more until the oil separates.
- You can keep this kuzhambu for more than a week in refrigerator.
- Healthy “Pepper/ milagu kuzhambu” is ready to serve
NOTE:
- You can give this kuzhambu even to pregnant ladies
- This kuzhambu can have at any time especially during cold and after fever
- During winter, this kuzhambu helps to keep your body little warmer.
