Karuvepilai milagu kuzhambu

This  kuzhambu is  tasty, healthy and  easy to prepare too. When we are in recovery stage after some illness , we may have tasteless feeling , at that if we consume  this kuzhambu in hot rice with dallop of ghee and gingelly oil , we  will be feeling very comfortable. Also   during postnatal

 also we will be given this kuzhambu  , but we use only pepper  , not red chilly at that time. 

Ingredients for Making Karuvepilai Milagu Kuzhambu:-

Tamarind - big lemon sized
Pepper corn - 2 tbsp
Dry red chillies - 4 nos
Kothamalli virai - 2 tsp (usually some may not add this, but i add for the flav)
Thor dall - 1 tsp
Urid dal - 1/2 tsp
Curry leaves -  1- 2  cups
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Gingelly Oil - 3 tbsp
Hing- 1/4 tsp
Salt - to taste

Method:

Soak tamarind in warm water and extract the juice, add salt, hing powder and turmeric. In a kadai heat two tbsp of oil, add mustard and when it starts spluttering, , add the tamarind water.

Dry roast pepper corns, kothamalli varai, thor dal, u.dal, curry leaves. Grind this in a mixie smoothly adding little water.
Add this paste to the boiled tamarind water and let it boil for a few minutes till it thickens slightly. Add some gingelly oil on the top of the boiled kuzhambu with more curry leaves and switch off the stove.

This kuzhambu can be stored for 2 -3 days in room temperature and upto a week in the fridge.