Seeraga Kulumbu Recipe

This is the popular puli kulambu variety with a touch of seeragam (cumin). This is a comon everyday curry for most south Indians which can be eaten with rice, idli, dosai and idyappam.


  • Tomato 1
  • Onions 1
  • cumin (seeragam) 4 tsp
  • Garlic pods 6
  • turmeric powder 1 tsp
  • chili powder 2 tsp
  • Coriander powder 3 tsp
  • Tamarind paste 1 tsp
  • curry leaves 1 prig
  • Mustard seeds 1 tsp
  • urid dal 1 tsp
  • water 1 cup
  • oil 1/2 cup to sauté


  1. For seeraga Kulumbu recipe first cut tomato and onions into small pieces
  2. Take a frying pan. Pour the oil and heat it
  3. Now you can add mustard and urid dal. Fry till mustard pops, add curry leaves
  4. Add tomato, onions, and garlic. Fry well
  5. Add the cumin, chili, coriander, turmeric and tamarind paste with little bit of water to wet and not get dried up
  6. Bring it to a boil and add one or more cup of water. Let it simmer for till the oil floats to the top
  7. Serve hot with rice, idli, or dosai

Seeraga Kulumbu Recipe

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