Vatha kuzhambu premix | instant vatha kulambu podi
vatha kuzhambu premix | Arachuvitta Vathal kulambu | Kara Kuzhambu | Puli kulambu | Tamil Nadu style kara kuzhambu |iyer vatha kuzhambu | Iyengar puli kuzhambu | arachuvitta vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the vathal kuzhambu video recipe and if you like the video pls SUBSCRIBE to my channel. recipe with step-by-step pictures and video recipes. Check out the Iyengar vatha kulambu video recipe pls SUBSCRIBE to my channel check out other podi varieties’ video
Why instant vatha kuzhambu powder
Many times for weekday lunch we need some quick lunch options. if you make and keep vathal kuzhambu powder, you can prepare flavorful kuzhambu in 10 minutes. Premix powder stays good for months at room temperature.
Iyengar vathal kuzhambu
No garlic vatha kulambu is traditionally prepared in Iyer and Iyengar households. Kuzhambu stats good 2-3 days. If you prepare this podi, you can take it during flight travel. It also works best for quick Airbnb cooking. best bachelor and elderly-friendly recipe
HOW MUCH PULI SHOULD I USE FOR THE KUZHAMBU RECIPE?
The amount of tamarind depends on the sourness of the tamarind so adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes
TIPS TO ROAST RED CHILLI
I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.
ANY SUBSTITUTE FOR VATHAL?
Vathal has longer shelf lif. You can’t use vegetables for premix. Prepare it without vathal. You can use okra, Brinjal, drumstick, onion, etc while preparing kuzhambu.
Tamarind – tips to note
always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won’t cook through. Roast in low flame. Perfectly roasted tamarind helps for a longer shelf life.
Any other interesting recipes with vatha kuzhambu powder?
Podi comes in handy for many recipes. you can make Puli Aval, Puli Upma, puli sevai, puli quinoa, etc.
SHELF LIFE OF vatha kulambu podi
Cool the podi completely then store it in an airtight container. You can store the premix at room temperature or in the fridge. Podi stays good for months at room temperature. Always use a dry and clean spoon for a longer shelf life
WILL THE PODI TASTE SPICY?
I used Karnataka red chilli.. Adjust the red chillies according to your spice. My version of kulambu podi is not spicy. It is a kids-friendly spice.
PULSE and grind THE PODI
I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.
pickle recipe collections
PODI RECIPE COLLECTION
Ingredients
Roast and grind
1/4 cup Chana dal
1 tbsp pepper
2 tbsp toor dal
1 tbsp fenugreek seeds
1/2 cup, heaped red chilli
90 g tamarind
1/2 cup coriander seeds
1 tbsp Asafoetida
Roast vathal
1/4 cup manathakkali
1 tbsp sundakkai vathal
Curry leaves
2 tsp Mustard seeds
how to make iyer vatha kuzhambu premix powder with step-by-step pictures
- Turn on a wide-bottomed pan on low heat
- When pan turns hot add all the ingredients except asafoetida; mix well and roast till dal turns golden brown
- turn off the stove and add asafoetida
- Add tamarind and saute on low flame in a separate pan
- Roast till tamarind turns dry and moisture evaporates. cool
- check if the tamarind is well roasted
- grind the dal mixture first
- add tamarind; mix in between and grind
- Transfer to a wide plate and cool completely
Roast vathal
- Roast manathakkali vathal, sundakkai vathal, curry leaves, and mustard seeds; in low flame till they splutter
- Cool and mix with the ground powder
- Store in an airtight container
vathal kuzhambu
Ingredients
2 tbsp sesame oil
Jaggery
2+ 1/2 tbsp milagu kulambu powder
required salt
2 + 1/2 cups water
How to make iyer milagu kulambu with step-by-step pictures
- Add oil and heat
- furthermore, add kuzhambu podi; a quick mix
- add water, jaggery, and salt; mix well and boil for around 8 minutes until the kuzhambu comes together
Ingredients
Roast and grind
- 1/4 cup Chana dal
- 1 tbsp pepper
- 2 tbsp toor dal
- 1 tbsp fenugreek seeds
- 1/2 cup heaped red chilli
- 90 g tamarind
- 1/2 cup coriander seeds
- 1 tbsp Asafoetida
Roast vathal
- 1/4 cup manathakkali
- 1 tbsp sundakkai vathal
- Curry leaves
- 2 tsp Mustard seeds
vathal kuzhambu
- 2 tbsp sesame oil
- Jaggery
- 2 + 1/2 tbsp milagu kulambu powder
- required salt
- 2 + 1/2 cups water
Instructions
roast and grind kuzhambu mix
- Turn on a wide-bottomed pan on low heat
- When pan turns hot add all the ingredients except asafoetida; mix well and roast till dal turns golden brown
- turn off the stove and add asafoetida
- Add tamarind and saute in low flame on a separate pan
- Roast till tamarind turns dry and moisture evaporates. cool
- check if the tamarind is well roasted
- grind the dal mixture first
- add tamarind; mix in between and grind
- Transfer to a wide plate and cool completely
Roast vathal
- Roast manathakkali vathal, sundakkai vathal, curru leaves and mustard seeds seeds; in low flame till they splutter
- Cool and mix with the ground powder
- Store in an airtight container
Vathal Kuzhambu
- Add oil and heat
- furthermore, add kuzhambu podi; quick mix
- add water, jaggery, and salt; mix well and boil for around 8 minutes until then kuzhambu comes together
Video
