Sukku Kuzhambu - Dry Ginger Gravy - Dry ginger kulambu - Dry ginger kuzhambu - sukku-milagu kuzhambu - Side dish for rice

Since I heard a lot about the goodness of dry ginger I brought some from India. It was laying in my shelf for quite sometime. Other day when I wanted to try some puli kuzhambu type I remembered my grand ma's sukku peper kulambu. I have used Fish masala powder in this you can replace it with sambar powder if you prefer. This kuzhambu turned to be very tasty and our family loved it (like any other kuzhambu). In addition to that it has lot of medical benefits too

Shallots or small onion - 10
Garlic - 5 pods
Tomatoes  - 1 small (finely chopped)
Fish / chicken masala / sambar powder/ Meat masala - 1 teaspoon (I have used meat masala)
Red chillie powder - 1/4 teaspoon
Curry leaves - 10
Gingerly oil - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Fenugreek seeds - few
Urad dhal - 1 teaspoon
turmeric powder - 2 pinch

Salt to taste
Thick tamarind water - 1.5 cup (from one small lemon size tamarind ball)

Dry roast and grind

Coconut - 2 tablespoon
Dry ginger - 1 inch
Pepper corn - 1 /2 teaspoon
Cumin seeds - 1/2 teaspoon


Dry roast ingredients in the list. keep it aside. 
Add a teaspoon of oil. Add onion and fry till transparent. Add tomatoes and fry till mushy. Add meat masala, turmeric powder, red chilli powder. Fry till raw smell goes off. switch it off and let it cool down.

Grind it with Dry roasted ingredients and salt. Heat the pan and add rest of oil. Now add mustard seeds. Let it pop. Add urad dhal, fenugreek and fry till dhal is brown in color. 
Add curry leves and garlic. Fry till garlic is brown in color. Add grinded paste, tamarind water and salt. Let it boil for 12 mins or till you get desired consistency. Switch it off

Serve hot