SCRITP IKLAN ADSENSE DI SINI
Jeeraga Kuzhambu is a rattling flavorful kuzhambu prepared amongst cumin seeds in addition to garlic. It is to a greater extent than or less similar to the regular South Indian kuzhambu but amongst a squeamish odor in addition to flavour of cumin seeds. This kuzhambu goes good equally an accompaniment amongst rice in addition to fifty-fifty amongst idli , dosa in addition to ven pongal. It tin hold upward stored for to a greater extent than than 10 days inward the refrigerator. It needs rattling less ingredients in addition to is rattling slow to prepare. Today nosotros volition larn how to brand Jeeraga kuzhambu next this slow recipe amongst footstep wise pictures.
Jeeraga Kuzhambu Recipe-Cumin Seeds Kulambu
Prep Time : 10 mins Cook Time : 25 mins
Serves:6-7
Recipe Category: Kuzhambu
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Cumin Seeds/jeera seeds - two tbsp
Sesame seed/gingelly petroleum - v tbsp
Garlic - 1/2 loving cup peeled
Sambar Powder - four tbsp
Turmeric pulverization - 1/4 tsp
Salt - 1 tbsp or needed
Tamarind - 35 grams
Serves:6-7
Recipe Category: Kuzhambu
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Cumin Seeds/jeera seeds - two tbsp
Sesame seed/gingelly petroleum - v tbsp
Garlic - 1/2 loving cup peeled
Sambar Powder - four tbsp
Turmeric pulverization - 1/4 tsp
Salt - 1 tbsp or needed
Tamarind - 35 grams
Preparation
Peel garlic in addition to continue it ready. Check out How to pare garlic easily.
Soak tamarind inward 1 loving cup of hot H2O for 15-20 minutes. Extract the juice , add together about other loving cup of H2O in addition to extract to a greater extent than tamarind juice. Discard the pulp. Now nosotros stimulate got two cups of tamarind extract. Keep this ready.
Dry roast cumin seeds until you lot acquire a squeamish aroma. Once it cools , pulverization it in addition to continue it aside.
Method
Heat petroleum inward a kadai , add together garlic in addition to saute for 2-3 minutes.
Add tamarind extract , sambar pulverization , turmeric pulverization in addition to tabular array salt needed. Mix well.
Boil on medium estrus until the kuzhambu thickens. Stir inward between. (you tin meet the departure betwixt both the pictures below - inward the offset moving painting - tamarind extract has but been added , inward the 2nd it has thickened).
Once the kuzhambu thickens , add together cumin seed pulverization , mix good in addition to boil for about other 2-3 seconds. Add a tbsp of sesame seed petroleum in addition to switch it off.
Enjoy it amongst hot rice topped amongst sesame seed oil.
Note - I used my homemade sambar powder (which is less spicy) for making this jeeraka kulambu. If using shop bought sambar pulverization , add together less or according to the spice level. Some shop bought sambar pulverization are likewise spicy in addition to hot.
I used stone salt. If using tabular array table salt , add together a piddling less or equally required.
Use one-time tamarind in addition to sesame seed petroleum (nallennai) for all kuzhambu recipes for best results.
Shelf life in addition to Storage - This kulambu stays expert for 2-3 days at room temperature in addition to for around 10-15 days inward the refrigerator. If you lot are non going to shop for a longer current , you lot tin skip that 1 tbsp gingelly/sesame seed petroleum which is added at the end. Store it inward whatever stainless steel dabba amongst lid.
Check out more
South Indian Kuzhambu Varieties
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