Seeraga Kulambu Recipe – How to make Seeraga Kuzhambu

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

So you can make this and safely pack it for longer journeys or you can use this kulambu as an instant kulambu pastes like you get from shops to mix rice for the kids lunch boxes along with some chips or papads to school.

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 

Do’s & Dont’s 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 1/2 tsp mustard seeds, 1/2 tsp cumin seeds and 1/4 tsp 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 seeraga kulambu:

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

2.. Heat a pan with 1/2 tsp 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.

 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.

5. Add 3/4 th 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.

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

8. Add the ground paste and 1/4 cup water and mix well.

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

Seeraga Kulambu recipe details below:

Seeraga Kulambu ~ Spicy Cumin Gravy

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Radhika

Recipe type: Main

Cuisine: South Indian

Serves: 3 to 4 servings

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 & Grind:

• Cumin seeds – 3 tsp
• Tuvar dal – 1 tsp

Instructions:

1. Soak tamarind in some warm water and keep aside.
2. Heat a pan with 1/2 tsp 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.
3. 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.
4. Transfer to a mixie jar and grind to a coarse powder.
5. Add soaked tamarind, 3/4 th of the garlic pods and grind to a smooth paste using the water used to soak tamarind.
6. Add the remaining garlic pods and pulse just once.
7. Add the remaining oil to the pan and when hot add vengaya kari vadagam for seasoning.
8. Add the ground paste, ¼ cup water and mix well.
9. Add sambar powder, salt mix well and let it come to a boil.
10. Close the pan with a lid and let it boil over low flame for 5-7 minutes.
11. Seeraga kulambu is done when the oil starts to float on top.
12. Switch off the flame and drizzle more 1-2 sesame oil on top if preferred and close the pan tightly with a lid and let it rest for 10 minutes.
13. Serve seeraga kulambu with hot rice along with a dry curry or roasted pappads or chips.

3.3.3077