vallarai keerai kulambu / brahmi leaves kuzhambu
Ingredients
- Vallarai/brahmi leaves - one hand full(tightly packed)
- Tamarind to soak and drain - lemon sized(big)
- Salt as per taste
- Gingelly oil/nallenai - 6-7 tbsp
- Mustard/kadugu - 1 tsp
- Asfoetida/hing - 1 tsp
- Turmeric powder - 3/4 tsp
- Jaggery/vellam - 1 tbsp
To roast and grind:
- Pepper/milagu - 11/2 tsp
- Red chillies/milaga - 7-8
- Kadala paruppu/bengal gram dal - 1tbsp
- Urad dal/ulundhu - 1 tbsp
- Some curry leaves
Instructions
- Take out the stem part of brahmi leaves wash drain and keep ready.2.Soak tamarind and squeeze strain add water dilute as needed and keep ready.To roast and grind:3.Now keep a pan add little oil with pepper,kadala paruppu,urad dhal curry leaves and fry till golden.4.Then add red chillies saute well put in the stained brahmi leaves it shrinks and becomes nicely roasted now switch off.5.Grind this into a paste by adding water in a mixer.6.Don’t need to grind very fine it should be slightly coarse.Making kulambu:1.Again heat the same pan add rest of the oil add mustard to splutter.2.Add hing followed by turmeric powder and stir.3.Pour in the tamarind extract add needed salt, some jaggery let it boil for some time till raw smell goes off.4.Now add the ground mixture and stir.5.According to consistency you can adjust adding needed water.6.Let it boil it thicken and the oil oozes out and the gravy is ready.
Notes
- Its optional to add jaggery but if you add it will give nice taste and balance.
- The gravy consistency can be modified according to your need.
- Its always best to use only gingelly oil for this type of kulambu.
- Saute the brahmi leaves in oil before grinding itself.
- we are adding both pepper and red chillies so check for spiciness.