sukku kuzhambu recipe | chukku milagu kuzhambu

sukku kuzhambu/dry ginger gravy is a tamarind-based spicy curry for rice. Chukku milagu kuzhambu is a medicinal food for cold, cough and also aids digestion.

Sukku/dry ginger is very good for feeding moms to ease digestion and added garlic will boost milk secretion. But, do lessen the spice level and tamarind in this recipe, when giving it to delivered moms.

Everyone can have this chukku kuzhambu once in 10 days as including dry ginger/chukku in diet is highly recommended. Winter weeks cannot pass without this comforting food !! Sukku milagu kuzhambu is an antioxidant-rich gravy to deal with cold and cough.

I made this last week and clicked outdoor(in my patio) in snow, when the temperature was -12 degrees(Celsius).. Just clicked few shots and rushed inside before being frostbitten !!

sukku kuzhambu recipe – Stepwise pics follow the below printable description:

5.0 from 2 reviews

sukku kuzhambu recipe | chukku milagu kuzhambu

 

Save Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serves: 2

Ingredients

To grind:

• Dry ginger/chukku - finger-sized
• Pepper - 1 tsp
• Garlic - 6-8 cloves

To temper:

• Sesame oil/Nallennai - 2-3 tbsp
• Mustard seeds - ¼ tsp
• Curry leaves - few
• Small onions - 12-15

Tangy ingredients:

• Tomato - 1
• Tamarind - gooseberry size ball

Spice powders:

• Coriander powder - 1 tsp heaped
• Chilli powder - ½ tsp
• Turmeric powder - ¼ tsp
• Salt - ½ tsp heaped

Instructions

1. Soak a gooseberry-sized tamarind in a cup of hot water for 10 mins. Rinse it well with fingers until it disperses well. Strain the tamarind extract through your fingers and throw away the pulp and seeds.
2. Take a finger-sized chukku/dry ginger, 6-8 garlic cloves and 1 tsp pepper. Pestle sukku/dry ginger to break it into big pieces.
3. Use serrated knife to remove the outer skin of chukku/dry ginger. This step is mandatory as sukku skin is not advised to be consumed.
4. Grind chukku and milagu in dry mixie to powder. Then add garlic cloves with skin.
5. Grind it well and keep aside. In a kadai, add 2-3 tbsp of sesame oil(Nallennai). Once hot, add ¼ tsp mustard seeds. Once spluttered, add 15 small onions and few curry leaves. Let the stove be in low-medium flame.
6. Once onions are fried, add ground mix and fry for a minute in low flame.
7. Add chopped tomato and fry till oil separates.
8. Add 1 tsp heaped coriander powder, ½ tsp chilli powder and ¼ tsp turmeric powder. Fry for a minute.
9. Add tamarind extract along with ½ cup water and ½ tsp heaped salt.
10. Increase the flame to medium-high and close the lid. Let it boil for 10 more mins or until oil oozes on top.

Notes

1.You can add little jaggery at the end and boil for 1 more minute, if you don't like the sukku flavor.
2.If you are using sukku thool/dry ginger powder, add ½ tsp to 1 tsp as per ur liking.
3.Increase pepper and chilli powder if you want more spicy.
4.Add ½ more cup of water if you don't want this thick consistency.

3.5.3229

Preparation – How to make sukku kuzhambu?

1.Soak a gooseberry-sized tamarind in a cup of hot water for 10 mins. Rinse it well with fingers until it disperses well. Strain the tamarind extract through your fingers and throw away the pulp and seeds.2.Take a finger-sized chukku/dry ginger, 6-8 garlic cloves and 1 tsp pepper. Pestle sukku/dry ginger to break it into big pieces.3.Use serrated knife to remove the outer skin of chukku/dry ginger. This step is mandatory as sukku skin is not advised to be consumed.4.Grind chukku and milagu in dry mixie to powder. Then add garlic cloves with skin.5.Grind it well and keep aside. In a kadai, add 2-3 tbsp of sesame oil(Nallennai). Once hot, add 1/4 tsp mustard seeds. Once spluttered, add 15 small onions and few curry leaves. Let the stove be in low-medium flame.6.Once onions are fried, add ground mix and fry for a minute in low flame.7.Add chopped tomato and fry till oil separates.8.Add 1 tsp heaped coriander powder, 1/2 tsp chilli powder and 1/4 tsp turmeric powder. Fry for a minute.9.Add tamarind extract along with 1/2 cup water and 1/2 tsp heaped salt.10.Increase the flame to medium-high and close the lid. Let it boil for 10 more mins or until oil oozes on top.

Spicy , thick chukku kuzhambu is ready .. After at least 1 hour(for the flavors to infuse), serve with hot rice and sesame oil.. Yumm…

Tips/Tricks in making sukku kuzhambu:

• You can add little jaggery at the end and boil for 1 more minute, if you don’t like the sukku flavor.
• If you are using sukku thool/dry ginger powder, add 1/2 tsp to 1 tsp as per ur liking.
• Increase pepper and chilli powder if you want more spicy.
• Add 1/2 more cup of water if you don’t want this thick consistency.