After a high fever or severe cold, definitely your tastebuds will ask something spicy,tangy comforting food. Two days back, after having a simple porridge for a couple of days my tastebuds started craving for something tangy mildly spicy food. Finally i quickly prepared this fingerlicking kuzhambu and enjoyed thoroughly along with rice and papads for my lunch. Spiciness and the tanginess of this gravy tickled my tastebuds and i really enjoyed having this medicinal gravy.
Yep i prepared this gravy with a special spice powder prepared with dry ginger, peppercorns,cumin seeds and coriander seeds.Peppercorns and dry ginger gives the spiciness to this gravy while fenugreek seeds in tempering gives a mild bitterness.This gravy doesnt even need tomatoes and it tastes almost like pathiya kuzhambu,a mild gravy served to new moms after their delivery.A prefect gravy to relish after a severe cold or fever,needless to say this gravy is my third post for this week's blogging marathon.If you dont like the fenugreek seeds,you can completely skip it.
1cup Tamarind Extract
Few Garlic cloves
1tbsp Fenugreek seed
1/2 tsp Mustard
1/2 tsp Urad dal
Few Curry leaves
1/4 cup Gingelly oil
To roast & grind:
1no Dry ginger/Sukku (medium size)
3tbsp Coriander seeds
15nos Black peppercorns
1tsp Cumin seeds
Dry roast and grind all the ingredients given under the list 'to roast & grind' as fine powder.
Heat gingelly oil in a heavy bottomed pan,once the oil is hot, add the mustard seed and urad dal, let it splutter.
Add the fenugreek seeds, fry it.
Add the shallot pieces,curry leaves and garlic pods to the oil,fry everything well in gingelly oil.
Meanwhile add the already prepared spice powder,salt to tamarind extract and mix well.
Add it to the cooking veggies,cook them for 20 to 25 minutes in medium flame with the lid..stir it occasionally.
Once the oil get separates from the kuzhambu put off the stove.
Serve hot with rice and papads.