Melagu Kuzhambu

Well this is supposed to be a very authentic dish. But, believe me I didn't ask any one for any recipe. I made it out of my "own instinct" and it came out yummy well :) To prepare the kuzhambu paste , the following is the recipe:

Ingredients: To serve two

Peppercorn - 2 1/2 tbsp
Dried red chillies - 4 long ones
Cumin seeds - 1 tsp
Channa dhal - 1 tbsp
Coriander seeds - 1 1/2 tsp
Coconut powder- 3-4 tbsp
Fenugreek seeds - 1 tsp
Oil - to saute


In a kadai, heat a tsp of oil. Add all the ingredients except coconut and fry for a min in medium flame. Add the coconut and fry until coconut begins to turn golden yellow. Cool and grind it to a little coarse mixture.

Here comes the kuzhambu.


Tamarind pulp - 150 ml (should be thick and concentrated)
Garlic - 10 pods - optional
Urad dhal and Mustard seeds- 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - for consistency
Oil - 3 tbsp


Heat a kadai and add the oil. Saute the Urad dhal and Mustard seeds. Add in the peeled garlic and fry for a min. Add the rest of ingredients and adjust water as you want. This should not be thick. As it boils, it'll become thick. Cover the kadai with a lid and cook in medium flame for about 10 mins/till garlic is cooked. Now add 3 tbsp of the kuzhambu paste.  Adding more than this will increase the hottness!! Boil in high flame for 5 mins and the kuzhambu is ready to be served hot with hot mashed rice :) Another dish to have during flu :) The following is a video to show the consistency of the kuzhambu.


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