Marundhu Kuzhambu

Today's post is a simple yet healthy Marundhu Kuzhambu, an awesome South Indian dish. Marundhu means medicine. The ingredients used to make this Kuzhambu is full of medicinal value. Hence the name.

My mom used to make this Kuzhambu once in every 15 days. Her method involved addition of Omam, Sukku etc. But this particular recipe that I'am sharing today, I learnt it from Sengut Uncle @sengut2006. He is a very inspiring person and his feed is absolutely amazing beaming with lots of healthy recipes, all described very beautifully. In short, he is an epitome of traditionally modern food blogging 😁. Thank you Uncle for sharing such amazing recipes. We bloggers are learning a lot from you.

Coming on to this post ! I have listed down few of the health benefits of the ingredients present in this Kuzhambu.

👉 Black pepper is an anti-oxidant that increases good cholesterol

👉 Cumin Seeds helps to control blood sugar and has anti-cancer properties

👉 Fenugreek Seeds reduces inflammation & aids in digestion

👉 Curry leaves are a rich source of Vitamin A, B. It is rich in fibre & helps in digestion

👉 Tur Dal / Urad Dal / Chana dal are the lentils which are highly nutritious and have their own health benefits

👉Coriander Seeds promotes digestion, gut health and are rich in immune boosting anti-oxidants.

Do try this out. It is very good for gut health and is an overall immune boosting food that are forgotten in this modern fast paced world !

Ingredients:

Tamarind lemon sized

Asafoetida pinch

Turmeric powder pinch

Sesame Oil

Salt to taste

To dry roast:

Toor Dal 1 tsp

Chana Dal 1 tsp

Urad Dal 1 tsp

Coriander Seeds 1 tsp

Black Pepper 1.5 tsp

Red Chillies 4 to 5

Cumin Seeds 1 tsp

Fenugreek Seeds 1/2 tsp

Curry Leaves handful

To temper:

Mustard Seeds 1 tsp

Fenugreek Seeds 1/2 tsp

Red Chilli 1

Curry Leaves few

Method:

1. Dry roast the ingredients given under "To dry roast". Grind them into a smooth paste adding water.

2. Soak tamarind in hot water for 15 minutes. Extract the tamarind pulp and keep it aside.

3. Heat sesame oil in a pan. Add mustard seeds, methi seeds & red chilli. Once they splutter, add curry leaves, asafoetida & turmeric powder.

4. Next add the tamarind pulp (step 2) & the ground paste (step 1).

5. Add salt. Boil until the raw smell of the tamarind goes away and the kuzhambu becomes to thicken.

6. Enjoy it with hot rice.