Milagu Kozhambu, where 'Milagu' is called 'Pepper' in English. This Kozhambu helps a lot in digestion of food after delivery of a child.It is good for anyone at home. I make this pretty often. I learnt it from my aunt.Even my mother and mother-in-law make it the same way.
Here goes the recipe,
To Grind
2 tea spoons Channa Dhal
2 tea spoons Dhania (Coriander seeds)
1 tea spoon Urad dhal
2 tea spoon Black pepper
1 Red Chiili (You can avoid this if it is just after delivery)
1 tea spoon Asafeotida
2-3 Sprigs of Curry leaves
1 tea spoon oil
For the Kozhambu(Gravy)
2 cups water
1 tea spoon Tamarind paste
salt to taste
1 tea spoon Turmeric powder
To Tempering
1 tea spoon Mustard seeds
1 tea spoon Methi seeds
2-3 Curry leaves
2 tea spoon Sesame oil
Method
In a small frying pan, add a tea spoon of oil and fry for a minute the items to grind from the above ingredients and grind to a smooth powder.
In a vessel pour a little oil and add the items to temper and once the mustard seeds start to splutter.
Pour 2 cups of water,tamarind paste,turmeric powder,asafeotida,salt and allow it to boil till the raw smell of the tamarind goes away. (May be for 10-15 minutes)
Once boiled well, add the ground powder and boil for atleast 5 minutes.
The gravy will start to thicken and once it is thick. Milagu Kozhambu is ready to serve.
The way to eat this.
In a plate, add the required amount of rice, add 1-2 tea spoons of Ghee and a little of this gravy (Kozhambu). Mix well and eat. This will taste really yummy.
Note:
The shelf life for this Kozhambu (Gravy) is pretty long. At-least 1-2 weeks.
This can be taken atleast 2 times a week after delivery of a child.
This is good for digestion.
This also goes to "Taste of perl City" Healthy Morsels-pregnancy event
I am sending this entry to Srivalli's Blogging Marathon 13
Here goes the recipe,
To Grind
2 tea spoons Channa Dhal
2 tea spoons Dhania (Coriander seeds)
1 tea spoon Urad dhal
2 tea spoon Black pepper
1 Red Chiili (You can avoid this if it is just after delivery)
1 tea spoon Asafeotida
2-3 Sprigs of Curry leaves
1 tea spoon oil
For the Kozhambu(Gravy)
2 cups water
1 tea spoon Tamarind paste
salt to taste
1 tea spoon Turmeric powder
To Tempering
1 tea spoon Mustard seeds
1 tea spoon Methi seeds
2-3 Curry leaves
2 tea spoon Sesame oil
Method
In a small frying pan, add a tea spoon of oil and fry for a minute the items to grind from the above ingredients and grind to a smooth powder.
In a vessel pour a little oil and add the items to temper and once the mustard seeds start to splutter.
Pour 2 cups of water,tamarind paste,turmeric powder,asafeotida,salt and allow it to boil till the raw smell of the tamarind goes away. (May be for 10-15 minutes)
Once boiled well, add the ground powder and boil for atleast 5 minutes.
The gravy will start to thicken and once it is thick. Milagu Kozhambu is ready to serve.
The way to eat this.
In a plate, add the required amount of rice, add 1-2 tea spoons of Ghee and a little of this gravy (Kozhambu). Mix well and eat. This will taste really yummy.
Note:
The shelf life for this Kozhambu (Gravy) is pretty long. At-least 1-2 weeks.
This can be taken atleast 2 times a week after delivery of a child.
This is good for digestion.
This also goes to "Taste of perl City" Healthy Morsels-pregnancy event
