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How to make Seeraga Kuzhambu

  Lunch       seeraga kuzhambu       August 31, 2015

Seeraga kuzhambu can also 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 sto..

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.

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.


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

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.


How to make Seeraga Kuzhambu - Recipe with Pasumark Promise Life +









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