So remember my earlier post on the Koutralam visit ? We came back came all worn out after some 10 hrs of train travel. To be honest the travel and the tiredness did very little to the dullness but the feel of getting away from mother nature’s lap and coming back to a all noisy, scorching hot, dusty etc city that made us feel down. But thats life Sight !
Amma and her kitchen has medicines and treats to every single time we feel down. This time she made a kulambu to drive away the body pain and tiredness and bring me back to form as my vacation is going to end and I have to be back to work! A wonder woman she is, she used unusual herbs to make this kulambu atleast as far as I know. She used Jaadhikaai (jaiphal) and Kandanthippili (Indian pepper/Long pepper or Jaborandi pepper) to make this kuzhambu.
It turned to be exotic and after a quick nap in the morning we were all back to form in the evening. Try this when you have cold or body pain. Such a treaty dish but a medicine too 🙂
The pic of Kandanthippili and Jaadhikai
To be dry roasted and ground to a paste with very little water :
Jaadhikai (of the size shown in pic or 1 inch wide) – 1/4 of it
Kandanthippili (broken into 1 inch pieces) – 2 sticks
Black pepper – 1/2 tea spoon
Jeera – 1 tea spoon
Corainder seeds – 1 tea spoon
Chana dal – 1 tea spoon
Tamarind – 1 small lime sized ball
Water – 3 Cups
Salt – as per taste
Gingelly oil – 3 T spoon
Small shallots (peeled and sliced in to two) – 15
Vadagam – 1 T spoon
(or) mustard seeds seeds – 1/4 tea spoon
How to make it ?
In a vessel take 3 cups of water and soak the tamarind for 10 mins. Squeeze it well and extract the pulp. Filter it in a colander and reserve it.
In a thick bottomed vessel dry roast all the ingredients specified list until you get a nice aroma. Let it cool and grind it to a fine paste with 1 or 2 tea spoons.
In the same skillet heat the gingelly oil and once hot add the mustard seeds or vadagam. When the seeds splutter or vadagam gives out a nice aroma add the sliced shallots. Saute till the onions turn pinkish. Add the tamarind extract and mix well. Let it come to boil and let it boil for 5 mins. Now add the paste and mix well. The entire mass will become like a thick paste. Mix well and add salt. Keep stirring (Kai vidamal kilaranum) until the oil separates. I think this will keep well in fridge but we licked the bowl clean the same day.
Serve with piping hot rice to drive away the evils in you 😉