Marunthu Kuzhambu

Ingredients

• - 10g dried nochi leaves
• - 10g dried thuthuvalai
• - 10g dried omam seeds
• - 5g dry ginger
• - 1 tbsp sesame oil
• - Large tamarind ball
• - 1/4 tsp turmeric
• - 1 tsp black pepper
• - Salt to taste

Method

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. 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. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Add spice powders: Add 1.5 tsp red chilli powder and 1.5 tsp coriander powder. Fry 3 minutes.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil and simmer 8 minutes.
7. Add marunthu masala: Add the freshly ground medicinal herb powder to the kuzhambu. Stir well.
8. Simmer long: Cook on medium-low heat 15-20 minutes until the kuzhambu thickens and the medicinal herbs infuse the gravy.
9. Check oil: Sesame oil should separate and float on the surface.
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.