Marundhu kuzhambu/medicinal curry Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the pulp.
• STEP 2.Dry roast fenugreek seeds, coriander seeds, cumin seeds, and black peppercorns.
• STEP 3.Grind the roasted spices along with grated coconut and jaggery to make a fine paste.
• STEP 4.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 5.Add the tamarind pulp, turmeric powder, and salt.
• STEP 6.Simmer the curry for 10-15 minutes until the raw smell of tamarind disappears.
• STEP 7.Add the ground spice paste and cook for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice.

Cooking Tips

• You can add vegetables like drumsticks, brinjal, or pumpkin to enhance the flavor and nutrition of the curry.
• Adjust the jaggery and spice levels according to your taste preferences.
• Store the leftover curry in the refrigerator and consume within 2-3 days.

Storage and Serving

• Marundhu kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and garnish with fresh coriander leaves.
• Serve the curry with steamed rice and a side of papad or pickle for a wholesome meal.