Jeeraga Kuzhambu (Cumin Sambar) Recipe

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A traditional South Indian sambar variety with cumin. Best served with hot rice.
Jeeraga Kuzhambu (Cumin Sambar)

Cumin Seeds – 1/4 cup
Tamarind Extract – 2 cups
Onions – 2, chopped, sliced
Garlic – 10 to 12 cloves, peeled
Sambar Powder – 2 to 3 tsp
Turmeric Powder – 1/2 tsp
Jaggery – 1 tblsp
Salt as per taste

For Tempering:
Mustard Seeds – 2 tsp
Dry Red Chillies – 2
Fenugreek Seeds – 1/2 tsp
Asafoetida – a pinch
Oil – 3 tblsp
Curry Leaves – few

1. Dry roast the cumin seeds for a minute and grind them to a fine powder.
2. Heat oil in a pan.
3. Fry the mustard seeds for 30 seconds.
4. Add fenugreek seeds, dry red chillis, curry leaves and asafoetida.
5. Fry for another 45 to 60 seconds.
6. Add the onions and garlic.
7. Saute for 3 to 5 minutes.
8. Add turmeric powder and sambar powder.
9. Pour the tamarind extract and simmer for 4 to 5 minutes.
10. Add the cumin powder and salt.
11. Bring to a boil and reduce flame.
12. Add the jaggery and simmer for another 10 minutes.
13. Remove and serve hot with rice.

Tip: If required add some water.

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