Skip to main content

Kulambhu Milagai Podi/Kulambhu Spice Powder



Like sambar powder,kulambhu milgai podi/thool is made in bulk and store it in our households.
Kulambhu milagai thool is a blend of aromatic spices along with whole red chilly and coriander seeds.
This powder can be used to make chicken and mutton curry even in masala kulambhu with veggies or legumes.
The curry doesn't need any extra chilly powder,coriander powder even garam masala powder for extra taste and flavor.At the same time the curry tastes divine with this one simple powder and the curry or kulambhu can be made in a jiffy.
Today I sharing you the recipe to make bulk as I got this powder from India,if you want to make it in small quantity scaled down the measurement and grind it in the blender or mixie.Off to the recipe...............................


Ingredients


IngredientQuantity
Red chilly/varamilagai1/2kg
Coriander seeds/dhaniya1kg
Fennel seeds/sombhu100gms
Clove/lavangam25gms
Cinnamon/pattai25gms
Bay leaves10gms
Star anise25gms
Black stone flower/kal paasi25gms
Cardamom/ellakai5no.
Turmeric/verali manjal(optional)25gms



Method

  • Sun dry all the ingredients separately for a day or two.
  • Grind it to a fine powder in blender or mill.
  • Store in an air tight container after cooling.


  • Addition of turmeric is purely optional,here I didn't add it.
  • If you are grinding it in large quantity store it in the freezer to keep it fresh and flavorful.
  • After grinding it in the mill in large quantityspread it on a plastic sheet or news paper and allow it to cool.
  • Store it after it comes to the room temperature.



Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...