Marunthu Kuzhambu

Method

1. 1

   Gather medicinal herbs: Marunthu kuzhambu uses medicinal roots and herbs. Gather what is available — dried neem bark pieces, dried omam (ajwain / carom seeds), dried pepper, dried ginger, dried turmeric pieces and dried curry leaves. Traditionally 9-18 medicinal ingredients are used.

2. 2

   Dry roast herbs: Dry roast the medicinal ingredients together in a pan on medium heat 4-5 minutes until fragrant. Cool and grind to a fine powder.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add half tsp fenugreek seeds, 8 sliced shallots and 5 garlic cloves. Fry 10 minutes.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder and 1.5 tsp coriander powder. Fry 3 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 8 minutes.

7. 7

   Add marunthu masala: Add the freshly ground medicinal herb powder to the kuzhambu. Stir well.

8. 8

   Simmer long: Cook on medium-low heat 15-20 minutes until the kuzhambu thickens and the medicinal herbs infuse the gravy.

9. 9

   Check oil: Sesame oil should separate and float on the surface.

10. 10

    Serve: Adjust salt. Marunthu kuzhambu is a traditional Tamil medicinal preparation made especially after childbirth or illness. It keeps well for a week. Serve with steamed rice.