Jeeraga Kuzhambu Recipe – Cumin seeds Tamarind Gravy

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Jeeraga Kuzhambu Recipe – Seeraga kuzhambu is one of the traditional tamarind based gravy in Tamilnadu. Cumin seeds are very good for digestion. This gravy is very easy to make and very tasty also. This jeeraga kuzhambu (Jilakara Pulusu) goes well with steamed rice and papad.

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Jeeraga Kuzhambu/ Jilakara Pulusu

Ingredients For Jeeraga Kuzhambu Recipe:

  • 1 tbsp cumin seeds (jeeragam/ jilakara)
  • 1 medium size onion, finely chopped
  • 1 medium size tomato, finely chopped
  • small lemon size tamarind
  • 1 tsp red chilli powder or to taste
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • a big pinch of asafoetida
  • 1 spring curry leaves
  • 2 tbsp of oil
  • salt to taste

Seasoning Ingredients:

  • 3/4 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds

How To Make Jeeraga Kuzhambu Recipe (Jilakara Pulusu) With Stepwise Photos:

  • Wash and soak the tamarind in warm water for 30 mins and extract the tamarind and keep aside.
  • Heat a kadai on low flame and dry roast 1 tbsp cumin seeds until they turn into nice golden brown color (constant stirring to ensure even roasting. Take care not to burn the cumin seeds). Remove from flame and allow it to cool and make a powder.
  • Now heat the same pan with oil and add seasoning ingredients.
  • When they start to pop add finely chopped onions and curry leaves.
  • Saute on medium high until they turn into nice golden yellow color.
  • Add finely chopped tomatoes and required quantity of salt.
  • Saute on medium flame until the tomatoes become soft and mushy.
  • Now add red chilli powder, coriander powder, turmeric powder and asafoetida.
  • Mix well and saute for few seconds.
  • Now add tamarind juice add 1 cup of water. If required add more water and check the taste. Adjust tamarind juice and salt according to your taste.
  • Bring it to boil and cook on medium low flame for 10-15 mins or until you get the desired gravy consistency.
  • Now add ground cumin powder and mix well. Cook for further 2-3 mins and check the taste and turn off the stove.
  • Now your easy and tasty jeeraga kulambu (Jilakara Pulusu) is ready to eat.
  • Enjoy Seeraga kulambu with steamed rice and avarakkai poriyal.

Step By Step Procedure With Photos:

jeeraga kuzhambu, jilakar pulusu recipe

  • Heat a kadai and add 1 tbsp cumin seeds.

jeeraga kuzhambu, jilakar pulusu recipe

  • Dry roast on low flame until they turn into nice golden brown color. constant stirring to ensure even roasting. Take care not to burn the cumin seeds.

jeeraga kuzhambu, jilakar pulusu recipe

  • Remove from flame and allow it to cool.

jeeraga kuzhambu, jilakar pulusu recipe

  • To make a smooth or coarse powder

jeeraga kuzhambu, jilakar pulusu recipe

  • Now heat the same pan with oil and add seasoning ingredients.

jeeraga kuzhambu, jilakar pulusu recipe

  • When they start to pop add finely chopped onions and curry leaves.

jeeraga kuzhambu, jilakar pulusu recipe

  • Add finely chopped tomatoes and required quantity of salt.

jeeraga kuzhambu, jilakar pulusu recipe

  • Saute on medium flame until the tomatoes become soft and mushy.

jeeraga kuzhambu, jilakar pulusu recipe

  • Now add red chilli powder, coriander powder, turmeric powder and asafoetida.

jeeraga kuzhambu, jilakar pulusu recipe

  • Mix well and saute for few seconds.

jeeraga kuzhambu, jilakar pulusu recipe

  • Now add tamarind juice add 1 cup of water. If required add more water and check the taste. Adjust tamarind juice and salt according to your taste.

jeeraga kuzhambu, jilakar pulusu recipe

  • Bring it to boil and cook on medium low flame for 10-15 mins or until you get the desired gravy consistency.

jeeraga kuzhambu, jilakar pulusu recipe

  • Now add ground cumin powder and mix well. Cook for further 2-3 mins and check the taste and turn off the stove.
jeeraga kuzhambu recipe, seeraga kuzhambu, jilakara pulusu, south indian tamarind gravy recipe, tasty and healthy cumin seeds tamarind gravy recipe, eeraga kulambu

Jeeraga Kuzhambu Recipe

  • Enjoy Seeraga kulambu with steamed rice and avarakkai poriyal.

 

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