Wednesday, March 25, 2009

Sukku (Dry ginger ) Kulambu - (veg)

Dry ginger (sukku in Tamil)in Kulambu can be very new to many, but it has a lot of curative properties in digestive ailements.We can call this as a native Indian kulambu.Dried ginger is one of the best ingredients that can be included in our cooking for the sake of our family's health.
It is also used as a medicine for people suffering from low body temperatures (chilling in hand and feet), body pain, laziness, common cold (not fever) etc.
Basically people add brinjal or boiled egg or fish to this gravy.
But I am presenting the basic sukku kulambu.
My mom used to make this kulambu atleast once in a month during rainy season and I love it very much while my brothers keep a long face:). This is her recipe and may be passed on from many generations back.

Marunthu kulambu / Medicinal kulambu /Sukku kulambu/ Dry ginger gravy.

Dry ginger - 1 piece (index finger length)
or Dry ginger powder - 2 tbsp
(soak the dry ginger in hot water for an hour before grinding. I used the ginger powder sold in Indian stores).
Shredded coconut - 1 tbsp (a must)

To roast and grind:
Coriander seeds - 2 tbsp
cumin - 1 tsp
fenugreek / methi seed - 1/2 tsp
fennel/ sombu - 1/2 tsp
mustard - 1/2 tsp
Black Pepper corn - 1 tbsp
curry leaf - 1 brig

To temper:
Black pepper corn - 1 tsp
curry leaf - few
Sesame oil - 1/4 cup

other ingredients:
Shallot Onion - 10
Garlic - 10 pods
Tamarind - 2 inch
Turmeric powder - a pinch
asafoetida / hing - a pinch
salt - to taste

1.Heat a wok without oil.Dry roast the given items till the curry leaf becomes crispy. Cool them.
Grind them along with soaked dry ginger and coconut into a fine paste with little water.

2.chop the skinned onion and garlic . keep them separately.
Extract juice from tamarind.

3.Heat oil in a wok.
Add the curry leaves and pepper. Pepper may crack, so carefully stand a few steps back:). After the curry leaf becomes crispy, add the onion , asafoetida and saute till the onion turns red.

4.Then add the garlic and saute for a while. Then add the tamarind extract, Turmeric powder, salt .

5.After the raw smell of tamarind goes , add the masala paste and cook covered in very low flame.
(In this stage , we can add brinjal / fish / egg. But I have made a plain sukku kulambu).

6.After the gravy becomes thick and oil starts showing up in the edges, put off the flame.
Sukku kulambu is ready!

Serving suggestions:

The kulambu will have a very mild bitter taste in the end, but that will change after one hour of settling time.
The above said quantity yielded me 16 oz/ 450 ml / 2 cup of kulambu approximately.
Good to go with plain cooked rice or chapathi / dosa / idly.
We can make some extra quantity and can be safely refrigerated for 1 week.
I love it with chapathi:)


Asha said...

New recipe for me. Don't have dry ginger but have US style dry ginger pd. Looks so good, thanks for the recipe! :)

I made and posted your Turkey curry with Eggs added at FH. Didn't have Turkey but gravy was delicious. Thanks for that too, it was yum.

Vikis Kitchen said...

Thank you Asha for the quick comment. Thanks for trying my Turkey masala. I feel honored. Thanks for those lovely words.

Unknown said...

Wow..this is a new recipe for me too ..Love the sukku flavor.this must be tasting heavenly :)

Finla said...

I have never had this curry, looks so good, i would love to have a taste. said...

Hey vicky,
thanx for visiting my blog.
Will definitely follow yours:)
This curry is someting new to me. never tried sukku curry.

Deepa Hari said...

Curry looks yum to me and sounds interesting...Thanks for sharing.

Cham said...

Sukku kuzhambu I ve heard it a lot, I will definetly try this one soon! Looks excellent!

Priya Suresh said...

My mom used to do this often when we were kid, its such a healthy dish..lookz damn sure tat they must be tasted divine na!!

Shama Nagarajan said...

have heard about but tried it out....thank u for sharing..will try this looks yummy and spicy

Poornima Nair said...

The curry looks the flavor of dry uses it sometimes.

sriharivatsan said...

Enna viki epdi ellam kalakara edho edho pudusa solli...Never ever heard of this sukku kuzhambu...Pathiya samaiyala add panidalam pola...Tea la than poduven sukka nan...Nanum try panren oru vatti...Super poo...Engeyoo pora...

Lavanya said...

new to me..looks good...i never heard of this..thanks for the recipe..

Manju said...

i do have some dry ginger which i use only for making "chukku kaapi" i can use them for this. Thanks for the recipe!

Vibaas said...

that looks spicy. Yum! :D

Varsha Vipins said...

A totally new recipe for me..Looks like it'd be best with some hot white rice..:)

Jaishree Iyer said...

New recipe for me..looks so good, i would love to have a taste it.Thanks for sharing viki:)

Raks said...

Inji kuzhambu madhiri Sukku kuzhambu...:) Looks great!

Anonymous said...

Completely astonished seeing your recipe Viki...never even thought of a sukku(we call it Chukku) kulambu like this..such an innovative idea viki..

Chitra said...

never had or heard,romba nalla irukku viki,have bookmarked it.will try this weekend:)

Nandinis food said...

I know sukku kashaayam, but sukku kuzhambu sounds new to're a good daughter!

Malar Gandhi said...

Love sukku kuzhambu, very aromatic one, right. Good for digestion. Nice one.

Ann said...

This totally new to me.. picture looks really Yum-O! Will give a try. I am book marking your blog for this :)

Unknown said...

I have never heard of this kozhambu sounds very healthy and flavorful!

Premyscakes said...

sounds very new and quite interesting viki.

Meenal Mehta said...

looks good and very interesting :)iam a fan of ginger and its curative properties

ARUNA said...

this is totally a new recipe for me.....and healthy too i guess!!

Vikis Kitchen said...

Thank you Janc. Happy new year .