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Garlic Pepper Kuzhambu for Lactating Mothers

posted 28 Dec 2013, 18:54 by Rajmi Arun   [ updated 28 Dec 2013, 18:55 ]
Ingredients:
Tamarind Paste - 1 tbsp
Thuvar Dal - 2 tbsp
Fenugreek seeds - 1/4 tsp
Black Pepper - 2 tsp
Jeera - 1 tbsp
Red Chillies - 2 nos
Curry leaves - 1/2 cup
Garlic - 12 cloves
Salt to taste
Gingely Oil - 2 tbsp
Ghee - 2 tsp
Mustard seeds - 1/4 tsp
Asafodeita - 1/2 tsp

Method:
Fry thuvar dal pepper corns, jeera, curry leaves and garlic pods (peeled) in 1 tsp of gingely oil to a fine paste.

In a pan add the remaining gingely oil and when hot add mustard seeds and when it splutters add asafodeita and ground paste. Fry the paste again in oil for just a few seconds. Mix tamarind paste in two cups of water and add it to the pan. Mix all the ingredients together. Add salt and let the mixture cook. The mixture will thicken and will come together forming a fine paste. Add ghee to it and remove from flame. This can be stored in fridge for about a month.

This is a healing recipe served for lactating mothers during postpartum. Pregnant women can avoid this kuzhambu.

How to serve this:
Serve it with hot rice and about 1 tbsp of ghee (which is must as this is a bit more spicy). Serve it with plain postpartum kootu. Eat just 1/2 cup of this rice with lots of veggies.
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