Method of Preparation:
Fry all ingredients for grinding in 1/2 tsp of ghee. Grind together all the ingredients (except mustard, jaggery and sugar) with salt into a very smooth paste. Dissolve this paste in water. In a hard bottomed vessel, saute mustard in 2 tsp of oil, add a cup of water, 1 tsp turmeric powder and boil for a few minutes. Once it starts boiling vigorously, add the dissolved paste and jaggery/sugar and boil for a few more minutes. If very watery, dissolve a spoon of rice flour in a spoon of water and add to the kuzhambu. Mix with cooked plain rice and serve as main course.
