Seeraga Vendhaya Kuzhambu is tamarind based spicy and tangy gravy, made by sautéing shallots and tomatoes adding them to tamarind extract and simmering to honey like consistent with addition of spice powders. Addition of seeragam and vendhayam in powder form makes this tangy gravy healthy and very tasty.
Due to the medicinal values of spices and condiments like jeera, mustard, pepper, fenugreek and so on, my mom says that one should include them in their daily diets regularly. One method that she adopts to include them in our foods is by sneaking them in powder form in tangy gravy – kuzhambu. She makes a variety of kuzhambus – pepper kuzhambu, venghaya kuzhmabu, kadugu venghaya kuzhambu and so on. Seeraga Vendhaya Kuzhambu is one dish that is always made at my mom’s place at least once in a month. Fenugreek seeds are very good for health as it is rich in fiber and also very good for those suffering from diabetes. Similarly, cumin seeds are also good for health as they help improve immunity and aid in weight loss. They help in curing common cold as cumin seeds are rich in iron and also contain considerable amount of vitamin C.
This Seeraga Vendhaya Kuzhambu preparation is very easy and everyone in our family enjoys having this tasty kuzhambu either with plain rice or with idlis and soft dosas.
Tamarind – Lemon sized ball
Shallots or Sambar Onions – 20 (1 medium sized onion if using normal onions)
Tomato – 1 medium sized
Garlic – 10-12 cloves
Milagai thool – 2 tbspns
Tumeric powder – ½ tbspn
Salt to taste
Water as needed
Gingelly oil – 3 tbspns
Mustard – ½ tsp
Fenugreek – ½ tsp
Curry leaves – 1 sprig
To roast and powder
Fenugreek seeds or vendahayam – 1 tbspn
Jeera or cumin seeds or seeragam – 1 tbspn
Preparation time – 10 mins
Cooking time – 15-20 mins
Total time – 25 mins
Serves 4 people
- Dry roast jeera and fenugreek seeds and powder it in a mixer jar and set it aside.
- Chop onion, tomatoes and peel garlic.
- Soak tamarind in 2 cups of water and extract juice. My one cup measures 200 ml.
- Heat oil in kadai; add mustard and let it splutter, add fenugreek seeds, chopped onions and curry leaves. Fry until the onions turn translucent.
- Add tomatoes and sauté till it turns mushy.
- Add the tamarind juice along with milagai thool, turmeric powder and salt.
- Allow the gravy to simmer and the raw smell of tamarind and spice powders disappears. Once the kuzhambu becomes thick and oil starts separating, add the roasted jeera and fenugreek powder. Stir well and let the kuzhambu cook for a minute.
- Switch off the flame and serve this delicious and tangy kuzhambu with hot steamed rice and appalam or vathal and any vegetable of your choice or kootu.
We like this kuzhmabu with steaming rice and appalams or urulai kizhangu puttu.
- This kuzhambu tastes great the next day when all the flavors have been infused well. It is better to leave it for an hour or so and then serve to enjoy the full flavors.
- Milagai thool used here is homemade, which is equal quantity of red chillies and coriander seeds powdered together. If you like it spicy, you can use more of chilli powder and less of coriander powder.
- I used gingelly oil as it gives a very nice flavor to the kuzhambu. If not available, you can use any cooking oil.
- This kuzhambu thickens after some time. If you want it a little watery, add ½ cup water to this recipe.