MOLAGU KUZHAMBU / MILAGU KUZHAMBU

Generally for molagu kozhambu, we do not use any vegetables. It has its own taste. A slight variation is, karuveppilai kozhambu, in which we use a handful of curry leaves whereas for molagu kozhambu we use few curry leaves. The preparation is same for molagu kozhambu and karuveppilai kozhambu. This is very good for digestion. This recipe is a "pathiya samayal" given to ladies after child birth. This kozhambu can be mixed with rice and best with curd rice also.

The best combination for this is Daangar pachadi and sutta appalam.INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Toor dhal - 1 tsp.
Curry leaves - a handful
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing
Salt

METHOD:

Soak tamarind in lukewarm water and extract thick pulp.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, chillies, hing, urad dhal and toor dhal till golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind it in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the tamarind extract and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens. Molagu kozhambu is ready.