Jaadhikai kulambu

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

Other ingredients:

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 ?

DSC01722In 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 😉



8 comments on “Jaadhikai kulambu

  1. Thats such a different pickle, never heard of this before!

  2. Love these kind of medicinal kulambus. Bookmarked. Thanks to your mom and to you for sharing.

  3. Just know what you mean. Looks lovely. I have only seen jadikkai used in Biryanis. Back at mom’s place now.

  4. Timely recipe, Nirmala. We went outing yesterday and came back with body pain and you have posted a wonderful medicinal recipe. I am not sure if I will get kandanathipli here in USA, but I will try in future for sure. Thanks to you and your mother.

  5. Something new to me……..

  6. First time here… lovely blog.. nice clicks!!

  7. Wow, this is so totally new to me. It looks so good, I can imagine what it must be like with piping hot rice as you said… 🙂 I don’t have to be sick to eat it, right? 🙂

  8. Have never seen those Indian peppers, is it something local to your area ?
    Sandeepa, its available in local country herbal medicine shops. I found in the net the equivalent bengali name is Piplamor. Are you familiar with this ?

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