To Grind List:
Milagu / Black Pepper - 1 tsp
Ulundhu /Urad dal - 1/2 tsp
Tuvaram paruppu / Toor Dal - 1 tsp
Jeera - 1/2 tsp
Sombu / Fennell seeds - 1/4 tsp
Dhaniya / Coriander seeds - 1 tsp
Garlic - 2 cloves
Dry coconut - 2 small slices
Curry leaves - few
Tamarind extract - 1/2 cup
Water - 1 cup
Kadugu /Mustard seeds - 1/4 tsp
Garlic - 5 cloves, cut in halves
Oil - 1tbsp (preferably gingely oil)
Method:
Dry roast Milagu, Ulundhu, Tuvaram paruppu, Jeera, Sombu, and Dhaniya separately. Then roast Garlic, Dry coconut and Curry leaves in few drops of oil. Grind these ingredients together into a powder.
Heat the oil in a pan. Splutter mustard seeds and add in the garlic pieces. Then add the ground powder and mix well. Pour in the tamarind extract and water and add salt. Let it boil and then simmer for 10 minutes. Garnish with coriander leaves. Serve hot with rice. Adding ghee or oil to reduce the spicy taste is optional. This kulambu is very good for cold.
