JEERA (CUMIN SEEDS) KUZHAMBU
This Kuzhambu is a very traditional one and has high medicinal value.It is very good for digestion.
Again it is another of quarantine special.
INGREDIENTS:
Cumin seeds (Jeera) 5 tsp
Toor Dhal 1 cup
Bengal Gram 1/2 cup
Red Chillis 1/2 cup
Asafoetida powder 2 tsp
Poppy seeds(optional) 2 tsp
1. Fry the chillis in a tsp of oil. Keep aside.
2. Add all other spices, except cumin seeds and fry till it turns slightly red.
3. As far as possible don't fry cumin seeds as fried ones will give a medicinal smell. Raw Jeera is always good.
4.Allow the fried spices to cool.
5.Grind into a smooth powder, adding the raw jeera and just 2 tsp of salt and 1 tsp of turmeric powder.
6. Preserve the powder in an air tight container in the fridge to maintain the aroma.
PROCEDURE TO MAKE KUZHAMBU:
1.This kuzhambu does not need any vegetable.(Good)
2.Prepare two cups of tamarind solution with one lemon size tamarind or one full tsp of tamarind paste,with a little salt ( remember the powder has some salt)
2. Season it with mustard and curry leaves in 2 tsp of oil and keep it on stove.
3.Allow the tamarind solution to boil for 3 minutes to get off the raw smell.
4.Take 2 or 3 tsp of the ready mix powder, mix it well with half a small cup of water.
5.Add this mixture to the boiling solution, remember to simmer the stove as the powder mix added to the boiling tamarind solution will immediately become thick and sometimes get coated at the bottom of the vessel.
6.Once the kuzhambu becomes frothy switch off the stove. It should not boil.
7. If you like add just 1/2 tsp of jaggary powder, again it is optional.
8. This kuzhambu you can preserve for even 4 days, but as and when you are going to use it, take a small quantity and heat it in low flame. ENJOY.
This Kuzhambu is a very traditional one and has high medicinal value.It is very good for digestion.
INGREDIENTS:
Cumin seeds (Jeera) 5 tsp
Toor Dhal 1 cup
Bengal Gram 1/2 cup
Red Chillis 1/2 cup
Asafoetida powder 2 tsp
Poppy seeds(optional) 2 tsp
1. Fry the chillis in a tsp of oil. Keep aside.
2. Add all other spices, except cumin seeds and fry till it turns slightly red.
3. As far as possible don't fry cumin seeds as fried ones will give a medicinal smell. Raw Jeera is always good.
4.Allow the fried spices to cool.
5.Grind into a smooth powder, adding the raw jeera and just 2 tsp of salt and 1 tsp of turmeric powder.
6. Preserve the powder in an air tight container in the fridge to maintain the aroma.
PROCEDURE TO MAKE KUZHAMBU:
1.This kuzhambu does not need any vegetable.(Good)
2.Prepare two cups of tamarind solution with one lemon size tamarind or one full tsp of tamarind paste,with a little salt ( remember the powder has some salt)
2. Season it with mustard and curry leaves in 2 tsp of oil and keep it on stove.
3.Allow the tamarind solution to boil for 3 minutes to get off the raw smell.
4.Take 2 or 3 tsp of the ready mix powder, mix it well with half a small cup of water.
5.Add this mixture to the boiling solution, remember to simmer the stove as the powder mix added to the boiling tamarind solution will immediately become thick and sometimes get coated at the bottom of the vessel.
6.Once the kuzhambu becomes frothy switch off the stove. It should not boil.
7. If you like add just 1/2 tsp of jaggary powder, again it is optional.
8. This kuzhambu you can preserve for even 4 days, but as and when you are going to use it, take a small quantity and heat it in low flame. ENJOY.
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