Recipe : MOOLIGAI KUZHAMBU
Shared by : Hemalatha Jayaraman
Ingredients : Omavalli ilai, Vetrilai, Thulasi, Kariveppilai
3 tsp of urad dhall, 4 tsp of black pepper, 6-8 red chillies, tamarind (big lemon sized), rock salt required quantity, a bit of jaggery, gingelley oil 100 gms.
Preparation time : 30 minutes
Method: Wash omavalli, vetrilai, thulasi and kariveppilai. Soak tamarind in warm water. Take 2 tsp of gingelley oil, fry urad dhall , pepper, red chillies and curry leaves in the order. Wet grind the fried ingredients along with omavalli, vetrilai and thulasi (all raw) to a fine paste and keep aside. Squeeze the tamarind to a thick consistency. Take a kadai and add the gingelley oil (nallennai) temper perungayam, kadugu and vendhayam and add the ground paste and stir well till the raw smell subsides. Add the squeezed tamarind water and let boil for 15 minutes at least. Add salt to taste and jaggery at this stage. When the kuzhambu reaches a thick consistency and the oil splashes (like in pulikachal) switch off the stove. This kuzhambu is very good for stomach ailments and ease digestion.
Shared by : Hemalatha Jayaraman
Ingredients : Omavalli ilai, Vetrilai, Thulasi, Kariveppilai
3 tsp of urad dhall, 4 tsp of black pepper, 6-8 red chillies, tamarind (big lemon sized), rock salt required quantity, a bit of jaggery, gingelley oil 100 gms.
Preparation time : 30 minutes
Method: Wash omavalli, vetrilai, thulasi and kariveppilai. Soak tamarind in warm water. Take 2 tsp of gingelley oil, fry urad dhall , pepper, red chillies and curry leaves in the order. Wet grind the fried ingredients along with omavalli, vetrilai and thulasi (all raw) to a fine paste and keep aside. Squeeze the tamarind to a thick consistency. Take a kadai and add the gingelley oil (nallennai) temper perungayam, kadugu and vendhayam and add the ground paste and stir well till the raw smell subsides. Add the squeezed tamarind water and let boil for 15 minutes at least. Add salt to taste and jaggery at this stage. When the kuzhambu reaches a thick consistency and the oil splashes (like in pulikachal) switch off the stove. This kuzhambu is very good for stomach ailments and ease digestion.
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