Tur dal - 1 cup
Turmeric powder - 1/4 tsp
Fenugreek seeds - 1 pinch
Curry leaves - a few
5. Pour the seasoning into the vessel containing all the ingredients.
This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well! Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!
Dry ginger is known as shukku in Tamil . It lends spice and flavour to various dishes and drinks and it is a boon in the kitchen for its medicinal value.
Shukku vellam prepared with dry ginger powder and jaggery acts as an appetiser when consumed half an hour before meal. It assures good digestion and serves as a mouth freshener after a heavy meal.
Shukku vellam alleviates nausea and relieves flatulence. It helps in keeping the digestive system clean.
Crush the dry ginger first with a pestle and then grind it in a mixer to get a smooth powder. Sieve the ground ginger to remove the fiber. Store the fine dry ginger powder / shukku podi in a clean airtight jar and use it when needed.
Dry ginger powder - 2 tbsps
Powdered jaggery - 2 tbsps
Ghee - 1 tsp