Name: Marundhu Kuzhambu/ Medicinal curry recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 3
Ingredients: Shallots 20; Sesame oil 2 tablespoons; Mustard seeds 1 teaspoon; Cumin seeds 1/2 teaspoon; Fenugreek seeds 1 teaspoon; Hing 1/2 teaspoon; Garlic pods 12 crushed; Sambar powder 1 tablespoon; Dry ginger powder 1 teaspoon; Ajwain powder 1 teaspoon; Black pepper powder freshly ground; Salt 2 teaspoons; water 1/4 glass; Tamarind pulp extracted from one lemon sized tamarind ball

ABOUT Marundhu Kuzhambu/ Medicinal curry RECIPE

As the name indicates , this curry is of loads of medicinal values and goodness . Relieves from cold and flu , a best postpartum food to regulate the new mother’s intestines , bring out the toxins from her body . This curry is a best winter food . This is my late grandma’s recipe which is being passed on . In another perspective , this is a quick handy curry which could be stored for long journeys . Could be stored for months when refrigerated .

Ingredients Serving: 3

Shallots 20
Sesame oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Fenugreek seeds 1 teaspoon
Hing 1/2 teaspoon
Garlic pods 12 crushed
Sambar powder 1 tablespoon
Dry ginger powder 1 teaspoon
Ajwain powder 1 teaspoon
Black pepper powder freshly ground
Salt 2 teaspoons
water 1/4 glass
Tamarind pulp extracted from one lemon sized tamarind ball

Instructions

Heat a wok . Heat sesame oil 2tbsps, splutter mustard seeds , Methi seeds , hing powder , curry leaves , crushed garlics ( 10), saute 20 shallots till it turns colour .
Now add a tbsp of sambar powder and fry it well in the oil . See to it the Sambar powder doesn’t burn . Add little water so that the shallots cook well .
Mean time extract tamarind pulp from a lemon sized tamarind ball . Now add the tamarind pulp to the shallots curry . Add salt , dry ginger powder , ajwain powder and freshly powdered black pepper powder . Let the gravy boil well till the oil floats .
Add sesame oil if required ( don’t let the gravy look dry ) . Consistency shouldn’t be too watery and too scooping tight .
In a pan , heat little oil and fry the curry leaves for few seconds . Add this to the prepared curry and serve hot with hot rice and dosa / idlis. This curry could be cooled , stored in glass container and refrigerated for about 2 months .

Similar Recipes