Prasava Marundhu kuzhambu, How to make Sukku Kulambu(Post Postpartum food Recipes)
Prep time
Cook time
Total time
Pathiya Kuzhambu for indigestion, flu, cough, and Post Patrum food
Recipe type: Main
Cuisine: Indian
Serves: 4
  • Roast & grind:
  • 2 Betel leaves
  • ½ tsp sukku powder or 1 inch sukku or ginger
  • 1 tsp cumin seeds
  • 1 & ½ tbsp coriander seeds
  • 1 tsp pepper
  • A small pieces
  • 4 garlic cloves
  • ¼ tsp fenugreek seed
  • Other ingredients
  • 20 malai poondu/ hill garlic
  • 10 shallots
  • 1 lemon sized tamarind extract in 1 cup water
  • 1 tsp salt
  • 1 tsp sesame oil
  • Heat a pan
  1. Heat a pan with a tsp oil roast everything Except dry ginger powder, Turmeric
  2. Roast in low flame, Till the seeds, pops
  3. Cooldown completely & then transfer to a mixie jar
  4. grind it along with betel leaves, sukku, turmeric, ⅓ cup water to a fine paste
  5. Heat a pan with 1 tbsp sesame oil, add thing let it fry well
  6. add Garlic, shallots, curry leaves, fry till it becomes soft
  7. add the ground paste mix well saute for few seconds till the raw smell goes off
  8. tsp salt mix well
  9. Add the Tamarind Extract mix well
  10. Let it boil for 10 to 15 mins Till it becomes thick
  11. Kuzhambu becomes thick & it is ready to serve
  12. Switch off the stove
  13. This curry goes well with rice/millets, quinoa
  14. top little ghee or oil while serving
Roasting ingredients in sesame oil gives a nice aroma so don't skip that
Always roast ingredients in low flame otherwise it will get burn
self-life for the kuzhambu is one month in the refrigerator.
if you are trying this kuzhambu for weight loss have it with millets or quinoa
Recipe by Prema's Culinary at