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Sukku Kuzhambu-Dry Ginger Gravy Recipe

Sukku Kuzhambu-Dry Ginger Gravy is a popular Indian Side Dish
Author :
On :
Thursday, 25 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1.5 cups - Tamarind extract or 1 tbsp Tamarind paste
  • 10 - shallots, cut in two
  • 1/2 - tomato, crushed
  • 1/2 tsp - chilli powder
  • Salt - to taste
  • 3 tbsp - gingili oil
  • 1/2 tsp - Mustard Seeds
  • 1/4 tsp - Urad Dal
  • 1/4 tsp - Fenugreek seeds
  • Few - Curry leaves
  • To Grind:
  • 1 big piece - dry Ginger
  • 1 tsp - Cumin seeds
  • 1 tsp - peppercorns
  • 2 tsp - Coriander seeds
  • How to Make Sukku Kuzhambu-Dry Ginger Gravy:

    1. Dry roast all the ingredients given in the list 'To grind' until they turn golden brown.
    2. Keep aside to cool.
    3. Once cool, grind into a fine powder.
    4. If you are using tamarind paste, add enough water to make it into tamarind juice.
    5. Heat the gingili oil, add the mustard seeds, urad dal, fenugreek seeds and curry leaves.
    6. Fry everything until they turn brown.
    7. Add the shallots and chopped tomatoes, and saute until they turn translucent.
    8. Meanwhile, add the prepared powder, chilli powder and salt to the tamarind extract.
    9. Add this spiced tamarind extract to the cooking vegetables and let them cook in medium flame for few minutes until the oil is separated.
    10. Remove from heat and serve hot with rice.
    11. Recipe courtesy: Priya Easy N Tasty Recipe


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