Jeeraga Kuzhambu is one of the healthy and delicious Kuzhambu variety. The medicinal value of cumin seeds along with its rich flavor make this kuzhambu more scrumptious. If you’re looking to reproduce the delightful taste of Tamil Nadu, you’ve come to the right place. This recipe for Spicy Cumin Seeds Kulambu is a gravy-based recipe that will make you lick your fingers clean as you consume it. We normally temper the kuzhambu with cumin seeds but instead of just tempering, roasting and grinding the cumin seeds fill more flavor to the kuzhambu. Along with cumin seeds the garlic and onion enhances the flavor. This kuzhambu goes well as an accompaniment with rice and even with idli, dosa and Ven pongal. All the ingredients are seeming to be healthy and good for digestion and respiratory infections. If anyone have cold and cough in my family, firstly I prepare pepper rasam then we can’t give this same for daily so next time this garlic cumin pepper gravy with rice. It goes simply with fried pappad alone. No need to pair with any vegetables.
poondu seeraga kulambu recipe | poondu kulambu recipe | kulambu varieties
Ingredients
how to make poondu kulambu recipe
-
To prepare fresh masala powder, dry roast the chana dal, black pepper, fenugreek seeds and little oil.
-
Roast them all in medium flame until turn in to light golden-brown colour.
-
Now add cumin seeds roast in medium flame for 3-4 minutes.
-
Add garlic cloves toss well until it looks like this, shown in picture.
-
Add few curry leaves roast in the heat of the pan.
-
Remove from heat and allow to cool. Grind them in smooth coarse mixture without adding any water.
-
Heat the pan with gingelly oil.
-
Add mustard seeds and allow to splutters.
-
Add little piece of rock asafoetida. And allow to splutters.
-
Add whole garlic cloves fry it in oil until they become light golden colour.
-
Add red chilli powder, coriander powder, turmeric powder and fresh coarse cumin powder.
-
Stir continuously in low flame until raw smell goes off not to burnt.
-
Now add tamarind extract with enough water (2 cup).
-
Add freshly roasted ground masala powder and rock salt.
-
Add little jaggery powder to balance the taste and enrich the flavour.
-
Cover and cook in medium flame until it become thick and oil get separate from the gravy for about 7-8 minutes
-
Allow to boil in medium flame for 10-12 minutes to reach correct consistency and oil get ooze out around the gravy.
-
Gravy is not too thin and not too thin it should be in medium.
-
Yummy Poondu seeraga kuzhambu / black pepper cumin gravy is ready for serving.
Note
- Roast the cumin seeds till they sputter in low flame to make sure its not getting burnt.
- Adding jaggery is optional but it enhances the flavor.
- Use Sesame oil for rich flavor.
- It can be stored for more than 5 days in the refrigerator.
