Step-by-Step Instructions

1. 1.Dry Roast Roasted Gram

   Take 4 tablespoons of roasted gram in a pan. Dry roast it lightly until it feels warm to the touch, ensuring it doesn't burn. This should take about 30-40 seconds. After roasting, allow it to cool completely.

2. 2.Grind Roasted Gram into Powder

   Once cooled, transfer the roasted gram to a mixer grinder. Grind it into a fine powder. Then, transfer the powder to a bowl and add 1/4 litre of water. Mix well to ensure there are no lumps.

3. 3.Prepare the Base for Kulambu

   Heat 2 tablespoons of oil in a pan. Once the oil is hot, add 1/2 teaspoon of fennel seeds. Let them splutter.

4. 4.Sauté Aromatics

   After the fennel seeds splutter, add 1 red chilli and a few curry leaves. Sauté for a few seconds. Then, add 1 large chopped onion and sauté until it becomes translucent, about 1-2 minutes.

5. 5.Add Tomatoes and Spices

   Once the onion is sautéed, add 1 large chopped tomato. Sauté until the tomato softens, about 1-2 minutes. Then, add 1 teaspoon of sambar powder, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of garam masala. Sauté for about 1 second to combine the spices.

6. 6.Season and Add Roasted Gram Mix

   Add salt to taste and mix everything well. Before adding to the pan, give the roasted gram and water mixture a quick stir to ensure it's well combined. Pour the mixture into the pan.

7. 7.Cook the Kulambu

   Stir the kulambu continuously for 1 minute as it will start to thicken due to the roasted gram powder. If the kulambu becomes too thick, adjust the consistency by adding more water as needed and mix well. Let the kulambu cook for 1 minute.

8. 8.Finish and Serve

   After cooking for 1 minute, add 1/2 teaspoon of asafoetida and a few fresh curry leaves. Mix well and turn off the stove. The tasty pottukadalai kulambu is now ready to serve. Transfer it to a serving bowl.