Seeraga Kuzhambu | Jeera Kuzhambu Recipe

I always make sure to add lots of cumin seeds in my recipes. The reason behind is “it helps in digestion” and most importantly it cures the stomach infections. So at least in a month I try to make this kuzhambu for rice.  

This gravy will help you, when u doesn’t have any veggies in hand. I served it on a lazy Saturday with a spoon full of ghee on top along with Appala Kootu which makes the perfect combination.

Click to check my other recipe with jeera.

Preparation time: 5minutes

Cooking time: 20-25 minutes

Ingredients

6-7 shallots

2-3 small tomatoes

1tsp thick tamarind paste

1tsp garlic chopped

1tsp chilli powder

2tsp coriander powder

¼ tsp turmeric powder

1tbsp sesame oil

½ tsp vadagam/sun-dried onions (optional)

 To grind

1 ½ tsp grated coconut

¾ tsp cumin seeds/jeera/seeragam

 To temper

½ tsp Sesame oil

¼ tsp fenugreek leaves

Fistful curry leaves

Method:

• In a wok/kadai heat oil, add vadagam if using or add the peeled shallots. Fry till the shallots separates.
• Add the chopped garlic to it. Fry for some more time.
• Now add the chopped tomatoes and cook till mushy.
• Add chilli powder, coriander powder and turmeric powder to it. Mix well.
• In a bowl dilute the tamarind paste with 1 cup of water. Add the diluted tamarind juice to it.
• Add another cup of water to the gravy. Cook in medium flame till it forms thick gravy.
• In a blender grind coconut and cumin seeds into a smooth paste.
• Add the paste to the boiling gravy.
• Temper the items given in a pan and add to the gravy.
• Serve hot with steamed rice.