Marundhu Kuzhambu/ Medicinal curry | How to make Marundhu Kuzhambu/ Medicinal curry

By Swathi Joshnaa Sathish  |  11th Mar 2018  |  
5 from 1 review Rate It!
  • Marundhu Kuzhambu/ Medicinal curry, How to make Marundhu Kuzhambu/ Medicinal curry
Marundhu Kuzhambu/ Medicinal curryby Swathi Joshnaa Sathish
  • Prep Time

    15

    mins
  • Cook Time

    7

    mins
  • Serves

    3

    People

11

1

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 .

Marundhu Kuzhambu/ Medicinal curry

Ingredients to make Marundhu Kuzhambu/ Medicinal curry

  • 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

How to make Marundhu Kuzhambu/ Medicinal curry

  1. 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 .
  2. 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 .
  3. 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 .
  4. Add sesame oil if required ( don’t let the gravy look dry ) . Consistency shouldn’t be too watery and too scooping tight .
  5. 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 .

My Tip:

Make less use of water and dont reduce oil if you desire longer storage period . ( Say about 1.5 to 2 months ) . Don’t omit garlic . Tomatoes to be avoided . Patiently sauté onions , garlics for few minutes for the accurate taste .

Reviews for Marundhu Kuzhambu/ Medicinal curry (1)

Hema Mallik8 months ago

Woww...Yummyy...
Reply
Swathi Joshnaa Sathish
8 months ago
Thanks a lot):