Winter Kuzhambu

Tamarind – a small lemon size

Garlic flakes (small size) – 10 Nos

Turmeric Powder – 2 pinches

To dry fry and grind

Black Pepper – 2 teaspoon

Jeeragam (Cumin) – 2 teaspoon

Coriander Seeds – 1 and half teaspoons

Bengal Gram Dhal – 2 teaspoons

Mustard seeds – 1/4 teaspoon

Asafoetida Powder – 1/2 teaspoon

For seasoning

Gingelly Oil – 2 tablespoons

Mustard seeds – 1/2 teaspoons

Red Chillies – 2

Curry Leaves – few

Salt – 1 teaspoon or as per taste

Soak the tamarind in water, then squeeze and strain to extract the juice. Add enough water to make 2 cups of tamarind water.

In a kadai, separately dry roast black pepper, cumin, coriander seeds, Bengal gram dal, and mustard seeds. Allow them to cool and then grind them into a fine powder along with asafoetida powder.

Heat oil in a thick-bottomed kadai. Once hot, add mustard seeds and wait for them to pop. Then add red chilies, garlic flakes, and curry leaves, frying until the garlic turns light brown.

Pour the tamarind water into the kadai, adding turmeric powder and salt. Stir well and bring to a boil. Once it starts boiling vigorously, reduce the heat and add the freshly prepared spice powder. Stir quickly to mix well. Let it boil for a few more seconds, then remove from heat.

After taking the kadai off the stove, drizzle a tablespoon of gingelly oil over the Kuzhambu for an enhanced flavor.