Jeeraga Kuzambu [ patheya kuzambu ]

Ingredients :

• Cumin seeds - 3 table spoon
• Tamarind paste - 2 tsp
• Small onion - 1/2 cup [ peeled ]
• Garlic flakes - 6 to 7 [ if u want  u can add more ]
• Drumstick - 1 [ cut into 1/2 inch pieces ]
• Sambhar powder - 1 tsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Dry red chillie - 4 to 5
• Turmeric powder - 1/2 tsp
• Jaggery - 1 tsp

Fry in oil and grind to a smooth paste :

fry red chillies in little oil till it become crisp, then add cumin seeds and curry leaves. When nice aroma comes remove from the gas. When its cool grind in mixer to smooth paste and keep aside.

For seasoning :

•  Ghee - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Curry leaves - little

Method :

Take one deep bottom kadai, add ghee. When it become hot, add seasoning, wait for 2 minutes. Then add  onion, garlic flakes. When onion change in colour, add drumstick, mix well. Then add sambhar powder along with required water, tamarind paste, turmeric,  asafoetida  and  jaggery. Allow to boil till vegetable become soft. Then add ground masala and mix well. If the kuzambu looks thick add required water and  boil well. Add curry leaves. Serve with hot rice, roasted or fried  papads and roasted curry. This kuzambu you can prepare and  keep for 2 weeks in  fridge. 


Note :  Those are not eating onion,, garlic thay can use any vathal. [ instead of onion garlic ]