Sukku kuzhambu/dry ginger gravy

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
1+1/2 cups Tamarind extract or 1tbsp Tamarind paste

10 nos Shallots (cut as two)

1/2 no Tomatoes (crushed)

1/2 teaspoon Chilly powder

3 tablespoons Gingelly oil

1/2 teaspoon Mustard seeds

1/4 teaspoon Urad dal

1/4 teaspoon Fenugreek seeds

Few curry leaves

To Grind:

1 no Dry ginger (big piece)

1 teaspoon Cumin seeds

1 teaspoon Peppercorns

2 teaspoons Coriander seeds


  • Dry roast all the ingredients given in the list 'To grind' until they turn golden brown. keep aside, let them cool.
  • Grind as fine powder and keep aside. If you are using tamarind paste, make a tamarind juice with enough water.
  • Heat the gingelly oil, add the mustard seeds, urad dal, fenugreek seeds and curry leaves, fry everything until they turn brown, add the shallots, chopped tomatoes and saute until they turns transculent.
  • Meanwhile add the already prepared powder, chilly powder and salt to the tamarind extract.
  • Add this spiced tamarind extract to the cooking veggies and let them cook in medium flame for few minutes until the oil gets separates.
  • Put off the stove.


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