Jeeraga Kuzhambu is one of the traditional and healthy kuzhambu variety that goes well with curd rice. The flavor of cumin seeds along with its medicinal qualities makes this kuzhambu so enticing. Learn here how to make this kuzhambu with step by step pictures and instructions.
Ingredients:
- Cumin Seeds – 1/4 cup
- Tamarind Extract – 2 cups
- Onions – 2, chopped, sliced
- Garlic – 10 to 12 cloves, peeled
- Sambar Powder – 2 to 3 tsp
- Turmeric Powder – 1/2 tsp
- Jaggery – 1 tblsp
- Salt as per taste
For Tempering:
- Mustard Seeds – 2 tsp
- Dry Red Chillies – 2
- Fenugreek Seeds – 1/2 tsp
- Asafoetida – a pinch
- Oil – 3 tblsp
- Curry Leaves – few
Instructions:
- Dry roast the cumin seeds for a minute and grind them to a fine powder.
- Heat oil in a pan.
- Fry the mustard seeds for 30 seconds.
- Add fenugreek seeds, dry red chillis, curry leaves and asafoetida.
- Fry for another 45 to 60 seconds.
- Add the onions and garlic.
- Saute for 3 to 5 minutes.
- Add turmeric powder and sambar powder.
- Pour the tamarind extract and simmer for 4 to 5 minutes.
- Add the cumin powder and salt.
- Bring to a boil and reduce flame.
- Add the jaggery and simmer for another 10 minutes.
- Remove and serve hot with rice.
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