A South-Indian meal has a kulambu, poriyal or kootu along with rice and ghee on a daily basis. Of this kulambu, some of them are made with dal and mostly with tamarind. After delivery, it is suggested that the moms eat healthy to heal themselves as well as foods that help in nursing babies. For. a few days after delivering baby, toor dal is not given more. Instead, moong dal is offered, as it helps to cool down, as well as it does not cause gas. In our household, this PULI ILLAKARI kulambu is often served after postpartum.
This kulambu does not have any tamarind in them and is usually made with brinjal, broad beans, drumstick, or drumstick leaves. When it is given to new moms, it is made with brinjal, and broad beans. The spices of medicinal value including pepper, jeera are roasted and cooked along with moong dal and vegetables. It is later finished off with small onions, roasted in ghee. This kulambu is so flavorful and tasty. This is usually given with hot rice and any green vegetables. The pepper, jeera, and moong dal help in healing the wounds after delivering the baby. This kulambu is not only for new moms, but you can enjoy it too. Try making this puli illa kulambu and serve your family.
Ingredients
- Dry Roast and Grind
- Tempering Ingredients
Instructions
- In a pan, add a teaspoon of pepper, 3/4th tsp of jeera, red chilli, half a teaspoon of raw rice and grated coconut. Roast till golden and make a fine paste with water.
- Boil brinjal and broad beans with water and half. a teaspoon of turmeric powder.
- Add cooked moong dal and grounded masala paste. Season with salt and let it boil until thickens.
- Heat ghee in a pan. Add jeera seeds, and chopped small onions until golden. Add to the puli illakari kulambu. Serve with hot rice and any sides of your choice.
Notes
- The commonly used vegetables to make this kulambu are brinjal, drumsticks, drumstick leaves and, broad beans. You can use any of them together.
- Cook moong dal until very soft to use in this kulambu.