This is one of the age old recipes shared by my mother in law. This kozhambu is specially made for moms who just delivered. So it’s called pulla petha kozhambu.
· Tamarind – Medium Lemon sized ball
· Garlic – 5 pods
· Gingely oil – 2 – 3 tbsp
· Jagery – 1 tbsp
· Turmeric Powder - 1/2 tsp
· Curry leaves - few
· Water – As much as required
· Salt to taste
To roast and grind - 1
· Pepper – 1 tbsp
· Urad dal – 2 tbsp
· Curry leaves – a fistful
To roast and grind - 2
· Garlic – 8 pods
· Ginger – 2 –1 inch pieces – Roughly chopped
Soak the tamarind in water and take the juice out of it, dilute it with water and keep aside.
Powder the Jagery and keep it aside.
There are 2 ‘roast and grind’ items mentioned above, because both the items have different roasting levels. So it is advisable to roast them separately, but you can grind all of them together.
Heat a kadai, add a tbsp of gingely oil. Roast urad dal til golden color, then add the pepper and roast it. Finally add the curry leaves and give a stir. Now cool it down for a while.
In the same kadai, add the garlic pods and ginger and fry it for a minute. Keep it aside and cool it down.
Grind the roasted urad dal mixture and ginger garlic to a smooth paste with help of little water. Keep it aside. We will need this later.
Heat the same kadai, add a spoon on gingely oil, add mustard seeds. Once it crackles, add the garlic pods and fry till raw smell leaves. Add the tamarind juice.
Add salt, turmeric powder, jaggery to the tamarind mixture.
Boil it for about 10 mins + till the raw smell of the tamarind leaves.
Add the ground paste, few curry leaves, a tbsp of oil.
Add water as per your desired consistency. Switch off the stove once the kozhambu starts boiling.
Serve the kozhambu with rice / idli / dosa.
Few red chilies can be added while roasting and grinding masala while preparing for normal people to increase the spice.