KULAMBU POWDER
Kulambu powder is a ground mixture of dry spices, than can be used to make various dishes like kulambu, sambar and some curries. This kulambu powder can be stored upto an year.
There are so many variations for this recipe. This particular recipe, is what we have been making in our home for years. This recipe has been passed on for generations.
INGREDIENTS FOR KULAMBU POWDER:
- DRY RED CHILLY – 1/2 KG
- CORIANDER SEEDS – 1 KG
- TOOR DHAL – 1/4 KG
- URID DHAL – 1/4 KG
- BENGAL GRAM – 1/4 KG
- MUSTARD SEEDS – 100 GMS
- CUMIN SEEDS – 100 GMS
- FENUGREEK SEEDS – 100 GMS
- PEPPERCORNS – 100 GMS
- TURMERIC( KOMBU MANJAL) – 100GMS
HOW TO MAKE KULAMBU POWDER:
Sun-dry all the ingredients. Let it dry completely.
Mix all the ingredients and grind to a fine powder.
*we usually take it to the shop, for the grinding.
Grinding can also be done at home with a blender. Grinding in a blender takes longer, and it has to be sifted to get a fine powder.
KULAMBU POWDER IS READY.
It can be used to make a variety of dishes like SAMBAR, MEEN KULAMBU, SUNDAKKAI KARA KULAMBU.
VARIATIONS
Usually in other recipes for kulambu powder fennel seeds, curry leaves and rice will be added.
*Fennel seeds are not usually used in the making of sambar. Since we use this powder for sambar, I haven’t used it.
*Curry leaves can last longer only if it’s dried completely and stored in the freezer. To store the kulambu powder for a long time, curry leaves should be avoided.
*Rice is mixed with kulambu powder, to give the kulambu or sambar a thick consistency. If you like your kulambu or sambar in a liquid consistency, It is not possible.
Sun-drying the ingredients is more than enough for a longer shelf-life. It doesn’t have to be dry roasted.