Winter Kuzhambu Written by Kamala Updated on November 16, 2022 in Kuzhambu Jump to Recipe Print Recipe Pin Print Winter Kuzhambu 0 from 0 votes Recipe by S Kamala Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy Servings5servingsPrep time10minutesCooking time15minutes This is an ideal Kuzhambu for winter season. Goes well with hot steamed rice. Ingredients Tamarind – a small lemon size Garlic flakes (small size) – 10 Nos Turmeric Powder – 2 pinchesTo dry fry and grind Black Pepper – 2 teaspoon Jeeragam (Cumin) – 2 teaspoon Coriander Seeds – 1 and half teaspoons Bengal Gram Dhal – 2 teaspoons Mustard seeds – 1/4 teaspoon Asafoetida Powder – 1/2 teaspoonFor seasoning Gingelly Oil – 2 tablespoons Mustard seeds – 1/2 teaspoons Red Chillies – 2 Curry Leaves – few Salt – 1 teaspoon or as per taste Directions Soak tamarind in water and extract the juice adding enough water and make it to 2 cups of tamarind water.In a kadai put black pepper, cumin, coriander seeds, bengal gram dhal, mustard one by one and dry fry them separately. Cool it and powder it along with asafoetida powder.In a thick bottomed kadai put the oil. When it is hot add mustard seeds. When it starts pop up add red chillies, garlic flakes and curry leaves and fry till garlic turns light brown. Add tamarind water along with turmeric powder and salt. Mix well and allow to boil. When it starts boiling well, reduce the heat and add the spice powder and give a quick stir and mix well. Allow to boil for few more seconds and remove.Tip: After removing from stove, you can add a tablespoon of gingelly oil over the Kuzhambu to get nice flavour.