This is Tirunelveli Style Pathiya Poondu Kulambu Recipe. It is a simple Pathiya Kulambu Recipe. You can easily make this Indian Post Pregnancy Recipe.
I have been thinking of posting some Indian Post Pregnancy Recipes for a very long time. I thought it should include some of the region specific recipes. I was able to collect some recipes from my Aunt and Mom. This Tirunelveli Pathiya Poondu Kulambu is collected from my Athai.
If it is normal delivery, you can have this kuzhambu from 3rd day of delivery. If it is c-section, have this Kulambu from 5th day. You can serve this with steaming rice or idlies. You can keep this Kulambu even for the next day and have it. It is a Kulambu without Coconut. For first 40 days after delivery, use little Tamarind and Salt. After that, you can use regular Tamarind (Gooseberry Size for this Recipe). Also you can use regular salt.
Why I said that it is easy to make this Pathiya Kulambu is because all the ingredients will be available at home. 😛 It doesn’t need any medicinal herbs (Marunthu) to be bought from Marunthu Kadai. Also the time needed for making this Pathiya Kuzhambu is lesser. The taste of this is good and hence you can continue this kulambu till you feed the baby.
Health Benefits of Pathiya Poondu Kuzhambu
- It improves digestion
- It will help to increase mother’s milk
- Also it helps to tighten muscles.
Pathiya Poondu Kulambu Recipe
To Roast and Grind
- 2 tsp Pepper Corns or Milagu
- 2 tsp Coriander Seeds or Dhania
- 2 tsp Chana Dal or Kadala Paruppu
- 1 tsp Cumin Seeds or Seerakam
- 1/4 tsp Hing or Perunkaayam
- 1/4 Gingelly Oil
- Little Curry Leaves
- 25-30 Garlic Cloves
- Little Tamarind
- Little Salt
Peel the skin of garlic and get it ready. Soak tamarind and extract the juice.
Here is the ingredients for dry roasting.
Heat a pan. Add all the ingredients for dry roasting except Hing. Roast till Chana dal becomes golden brown. Finally add Hing or Perunkaayam and switch off the flame.
Let it cool down.
Take it in a blender and powder it. It should be a fine powder.
Heat gingelly oil in a pan. Add garlic and curry leaves. Sauté till garlic becomes soft.
Add tamarind juice and let it boil.
Sprinkle the powdered items.
Add salt and mix well. Let it boil in medium flame for few minutes. It should become thicker and oil should coat it.
Finally, add 1 tsp of gingelly oil and switch off the flame. Now Pathiya Kuzhambu is ready to serve.
- For the first 40 Days of Post-Pregnancy Care, use very little Tamarind and Half Salt.
- Later, you can add Gooseberry Size of Tamarind and regular Salt.
Serve this quick and easy Pathiya kuzhambu with hot steaming rice or idlies.