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    Home » Recipes » Gluten Free

    Seeraga Kulambu Recipe - Cumin Seeds Kuzhambu

    Published: Dec 1, 2012 by Radhika . 14 Comments

    1260 shares
    Jump to Recipe Jump to Video

    Seeraga Kulambu - Jeeraga Kulambu recipe with step by step pictures. This seeraga kuzhambu can also be called as “Pathiya Kuzhambu” whenever you plan on a “Pathiya samayal”.

    seeraga kulambu recipe

    A simple kulambu recipe made using minimal ingredients in your pantry.

    It is considered as a good stomach cleanser and is believed to clear up any digestion problems.

    This is my MIL’s recipe and I’m eternally thankful to her for sharing this simple recipe with me.

    The people of South Arcot origin make it often for its digestive properties atleast once a week as a part of Pathiya samayal.

    I make it often especially during the winter season when you do not feel like eating anything.

    Also as you do not need any vegetables for making this gravy, this seeraga kulambu becomes a life saver when you do not have any veggies left in your refrigerator.

    This seeraga kulambu actually tastes much better on the next day after you make it.

    It even keeps well for 3-4 days when you make it using the mentioned amount of oil.

    seeraga-kulambu-recipe

    So you can make this and safely pack it for long journeys.

    You can use this kulambu as an instant kulambu pastes like you get from shops to mix with rice for the kids school lunch boxes along with some chips or papads.

    Points to note while making seeraga kulambu:

    Though the kulambu is very simple to make,

    Take care to roast the cumin seeds over low flame. If it gets burnt, the kulambu will taste bitter.

    Use “Naatu Poondu” or the small variety of garlic and avoid using Chinese garlic or ‘Malai Pondu” variety.

    If you do not have kari vadagam to season, then use ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and ¼ teaspoon of fenugreek seeds

    Do not replace tuvar dal with any other dal.

    If you want to double or triple the recipe make sure you use tuvar dal and cumin seeds in the ratio of 1:3

    Do not replace garlic with shallots or sambar onions.

    Use sesame oil or gingelly oil for authentic taste.

    Step by step method to make Jeeraga kulambu:

    seeraga kulambu step-1

    1. Soak tamarind in some warm water and keep aside.

    2. Heat a pan with ½ teaspoon oil. When the oil is hot simmer the flame completely, add cumin seeds and roast it till you get the aroma and the color changes slightly. Transfer to a plate.

    seeraga kulambu step-2

    3. Add tuvar dal and roast again over low flame till dal changes color. Transfer to same plate. Let them cool dowm completely.

    4. Transfer to a mixie jar and grind to a coarse powder. Add soaked tamarind to the ground powder.

    seeraga kulambu step-3

    5. Add ¾th of garlic pods and grind to a smooth paste using water used to soak tamarind.

    6. Add the remaining garlic and pulse just once or twice and keep aside.

    seeraga kulambu step-4

    7. Heat a pan with remaining oil and season with vengaya kari vadagam.

    8. Add the ground paste and ¼ cup water and mix well.

    seeraga kulambu step-5

    9. Add sambar powder, salt, mix well and let it come to a boil.

    10. Simmer and let it cook for 5-7 minutes over low flame.

    seeraga kuzhambu recipe

    Seeraga kulambu is ready to be served with hot rice. Drizzle more sesame oil on top if preferred.

    If you are interested do check out other pathiya kulambu varieties like

    malli kulambu

    milagu kulambu

    poondu sambar

    karuvepilai poondu kulambu and

    other kulambu like chettiand kalyana vatha kulambu, ennai kathirikkai kulambu and kathirikai verkadalai kulambu 

    Seeraga Kulambu Recipe Video:

    Subscribe to my YouTube Channel for more such recipe videos.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Seeraga Kulambu recipe details below:

    Seeraga Kulambu ~ Spicy Cumin Gravy

    Seeraga Kulambu - a healthy gravy that is served mixed with rice that aids in good digestion.
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    Prep Time : 5 mins
    Cook Time : 20 mins
    Total Time : 25 mins
    Servings : 4
    Course : Main
    Cuisine : South Indian
    Author : Radhika

    Ingredients
      

    • Tamarind – 1 small lemon size
    • Sambar powder – 3-4 tsp
    • Garlic pods – 25 to 30
    • Vengaya kari vadagam – 1 tsp
    • Sesame oil – 5 tbsp
    • Salt – to taste

    To Roast and Grind:

    • Cumin seeds – 3 tsp
    • Tuvar dal – 1 tsp
    Prevent your screen from going dark

    Instructions
     

    • Soak tamarind in some warm water and keep aside.
    • Heat a pan with ½ teaspoon oil. When the oil is hot simmer the flame completely, add cumin seeds and roast it till you get the aroma and the color changes slightly. Transfer to a plate.
    • Next add tuvar dal and roast again over low flame till you get the aroma and the dal changes color. Transfer to the same plate and let them cool down completely.
    • Transfer to a mixie jar and grind to a coarse powder.
    • Add soaked tamarind, ¾ th of the garlic pods and grind to a smooth paste using the water used to soak tamarind.
    • Add the remaining garlic pods and pulse just once.
    • Add the remaining oil to the pan and when hot add vengaya kari vadagam for seasoning.
    • Add the ground paste, ¼ cup water and mix well.
    • Add sambar powder, salt mix well and let it come to a boil.
    • Close the pan with a lid and let it boil over low flame for 5-7 minutes.
    • Seeraga kulambu is done when the oil starts to float on top.
    • Switch off the flame and drizzle more 1-2 teaspoon sesame oil on top if preferred and close the pan tightly with a lid and let it rest for 10 minutes.
    • Serve seeraga kulambu with hot rice along with a dry curry or roasted pappads or chips.

    Video

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    Reader Interactions

    Comments

    1. R Radhakrishnan

      December 08, 2014 at 9:28 pm

      All the recipe are tastier. Because the ingredients are chosen for a perfect taste. They come out well even at the first instance, as the nitty gritties have been given. Good blog to refer to.

      Reply
    2. Blogs

      December 12, 2012 at 3:18 am

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      Reply
    3. prerna

      December 03, 2012 at 9:42 pm

      dear radhika,
      did your original recipe require a little turmeric while boiling? because when i was in the process of making this kulambu with your recipe, i thought that my kulambu lacked colour and so i added a pinch of turmeric. the kulambu was really tasty.

      Reply
      • Radhika

        December 04, 2012 at 5:46 pm

        Hi Prerna, Thanks for the feedback. Glad you liked it. As my sambar powder itself had lots of turmeric in it I skipped adding it but in case if you find the kulambu lacking in color there is no harm in adding 1/2 tsp of turmeric powder.

        Reply
    4. prerna

      December 03, 2012 at 9:41 pm

      dear radhika,
      while boiling the kulambu, i added a little turmeric, since all kulambus are usually made with turmeric in it. did i do the right thing? does your original recipe call for turmeric?

      Reply
    5. Sangeetha Nambi

      December 03, 2012 at 10:51 am

      OMG ! its really tempting me...

      Reply
    6. Ambreen (Simply Sweet 'n Savory)

      December 02, 2012 at 7:05 pm

      Looks delicious & so simple to make, lovely recipe Radhika!

      Reply
    7. Lashmi Bai

      December 02, 2012 at 3:08 pm

      Wow...really mouth watering dish..Very different...Will try for sure:)Happy to stp by your blog..Following you:)
      luckysskitchen.blogspot.in

      Reply
    8. Rasi

      December 02, 2012 at 12:13 pm

      this one is new to me.. looks so flavourful. Reminds me of vathakozhambu 🙂

      Reply
    9. Priya

      December 02, 2012 at 3:47 am

      Craving for some spicy gravy like this, will definitely keeps me warm.COmforting food.

      Reply
    10. Priya Sreeram

      December 01, 2012 at 7:21 pm

      you got me all interested radhi- will def check out the vadagam recipe too

      Reply
    11. srividhya Ravikumar

      December 01, 2012 at 5:01 pm

      delicious kuzhambu...

      Reply
    12. Veena Theagarajan

      December 01, 2012 at 4:14 pm

      looks really spicy...My grandma do this also but she also adds few pepper corns..

      Reply
    13. Roshni

      December 01, 2012 at 4:01 pm

      looks really good... will try this sometime.. bookmarked..

      Reply

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    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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