Pathiya Samayal Recipes #2 | Pathiya Kuzhambu Podi

(Pictures Updated Recently)

The pathiya kuzhambu we make in Nagercoil can be made very easy with this kind of pathiya kuzhambu powder. Making pathiya kuzhambu becomes a time consuming task for me, as it required collection of ingredients in right quantity, roasting and grinding.. I just wanted to simplify the thing and hence came up with this pathiya kuzhambu powder.. We can prepare the powder in leisure time and use it instantly to make the kuzhambu.. I remember my mom making this kind of powder, when she made the kuzhambu during post-delivery treatment. It actually simplified her task.

This is an Indian Style Postpartum Recipe.. C'mon.. Let us see how to prepare this powder.

Recipe Source - MOM and Granma

Pathiya Kuzhambu Powder | Indian Postpartum Recipe

Ingredients

• Red Chillies - 10
• Coriander Seeds - 1/2 Cup
• Dry Ginger Piece - 1 inch
• Carom Seeds/ Ajwain - 2 Tablespoon
• Asafoetida - 1/2 Teaspoon
• Peppercorns - 1/2 Teaspoon
• Fenugreek/ Vendayam - 1/2 Teaspoon
• Turmeric Powder - 1/2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon

Quick Procedure

• Heat a pan and dry roast the coriander seeds. Once it is heated, add red chillies, mustard seeds, ajwain or carom seeds, pepper, fenugreek seeds and saute continuously
• Once, they are roasted and coriander becomes crispy, switch off the flame and add asafoetida, crushed dry ginger and turmeric powder. Mix well.
• Once they cool down, take the roasted spices in a blender/ mixer jar and grind to a fine powder
• Let the powder get cooled down and once it comes to room temperature store it in a air tight container.. You can use this for making pathiya kuzhambu of any type.

Step-wise Pictures

Heat a pan and dry roast the coriander seeds. Once it is heated, add red chillies, mustard seeds, ajwain or carom seeds, pepper, fenugreek seeds and saute continuously. Once, they are roasted and coriander becomes crispy, switch off the flame and add asafoetida, crushed dry ginger and turmeric powder. Mix well.


Once they cool down, take the roasted spices in a blender/ mixer jar and grind to a fine powder
Let the powder get cooled down and once it comes to room temperature store it in a air-tight container.. You can use this for making pathiya kuzhambu of any type.


Notes

• Don't burn anything. If you do so, everything will turn to a bitter powder. Nothing else.
• Allow it to cool down and then make it to a powder. Otherwise, it will become watery, because of vapors.
• Allow it to cool down before collecting it in a container.
• Switch off and then add asafoetida and turmeric. It will get cooked in the heat of the other spices.