Sukku Kuzhambu-Dry Ginger Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

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