Jeeraga Kuzhambu Recipe | Cumin Seeds Kuzhambu

Jeeraga Kuzhambu is one of the healthy and delicious Kuzhambu variety. The medicinal value of cumin seeds along with its rich flavor make  this kuzhambu more scrumptious. We normally temper the kuzhambu with cumin seeds but instead of just tempering, roasting and grinding the cumin seeds infuse more flavor to the kuzhambu. Along with cumin seeds the garlic and onion enhances the flavor. We can make this jeeraga kuzhambu as no-onion no-garlic too. This jeeraga kuzhambu is a prefect mix for hot steaming rice. Relish with papad, poriyal or simply with thayir or daangar pachadi.

Tips for making Jeeraga Kuzhambu Recipe:

1. Roast the cumin seeds till they sputter in low flame to make sure its not getting burnt.
2. Allow the roasted cumin to cool off and then grind it to smooth powder.
3. Adding jaggery is optional but it enhances the flavor
4. We can also grind pepper along with cumin and add it to kuzhambu
5. Use Sesame oil for rich flavor.

You may also want to try:

• Milagu Kuzhambu
• Vatha Kuzhambu
• Mor Kuzhambu
• Omam Vendhayam Kuzhambu
• Poondu Milagu Kuzhambu

Recipe Card for Jeeraga Kuzhambu Recipe | Cumin Seeds Kuzhambu:

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Jeeraga Kuzhambu Recipe | Cumin Seeds Kuzhambu

Course: Kuzhambu

Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes

Equipments Needed

• Mixer Grinder
• Heavy Bottomed Pan

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 46kcal

Author: Sowmya Venkatachalam

Jeeraga Kuzhambu is one of the traditional and healthy kuzhambu variety that goes well with curd rice. The flavor of cumin seeds along with its medicinal qualities makes this kuzhambu so enticing. Learn here how to make this kuzhambu with step by step pictures and instructions.

Print Recipe

Ingredients

• ▢ 1 Lemon Size Tamarind
• ▢ 1 no Onion Sliced
• ▢ 6 nos Garlic cloves
• ▢ 1 tbsp Sambar Powder
• ▢ 1 tsp Grated Jaggery
• ▢ 1 tsp Salt Adjust as needed

For Grinding

• ▢ 1 tbsp Cumin Seeds

For Tempering

• ▢ 2 tbsp Sesame Oil
• ▢ 1 tsp Mustard seeds
• ▢ ¼ tsp Fenugreek seeds
• ▢ Few Curry leaves
• ▢ 2 nos Red Chili

Instructions 

• ▢
  Finely chop the onions and garlic and keep it ready.
• ▢
  Soak the tamarind in water and extract the juice and keep it aside.
  
• ▢
  Heat a pan and add cumin seeds. Dry roast the cumin seeds till they start to crackle. 
  
• ▢
  Allow the roasted cumin seeds to cool off completely. Take this roasted cumin seeds to a mixer. Grind the roasted cumin to smooth powder.
  
• ▢
  Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add fenugreek seeds, broken red chilli along with curry leaves and saute them for few seconds.
  
• ▢
  Add garlic cloves and saute for a min.
  
• ▢
  Now, add the sliced onions and saute the onions till translcuent.
  
• ▢
  When onions turn transparent, add sambar powder and mix well. 
  
• ▢
  Then add the tamarind extract along with salt and stir well. Keep the flame low and allow the raw smell of the tamarind to go off. 
  
• ▢
  Now, add ground cumin powder and mix well. Again allow the kuzhambu to boil in low flame for another 5 minutes. 
  
• ▢
  Finally add grated jaggery and mix well and switch off the flame.
• ▢
  Serve the yummy jeeraga kuzhambu and relish with hot plain rice!!!
  

Video

Nutritional Info

Nutrition Facts

Jeeraga Kuzhambu Recipe | Cumin Seeds Kuzhambu

Amount Per Serving (0.5 Cup)

Calories 46 Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 8g3%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Soak the tamarind in water and extract the juice and keep it aside.

• Heat a pan and add cumin seeds. Dry roast the cumin seeds till they start to crackle.

• Allow the roasted cumin seeds to cool off completely. Take this roasted cumin seeds to a mixer. Grind the roasted cumin to smooth powder.

• Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add fenugreek seeds, broken red chilli along with curry leaves and saute them for few seconds.

• Add garlic cloves and saute for a min.

• Now, add the sliced onions and saute the onions till translcuent.

• When onions turn transparent, add sambar powder and mix well.

• Then add the tamarind extract along with salt and stir well. Keep the flame low and allow the raw smell of the tamarind to go off.

• Now, add ground cumin powder and mix well. Again allow the kuzhambu to boil in low flame for another 5 minutes.

• Finally add grated jaggery and mix well and switch off the flame.

• Serve the yummy jeeraga kuzhambu and relish with hot plain rice!!!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!