Pottukadalai Kulambu – South Indian Style
Recipe Summary
- This video demonstrates how to prepare a very tasty Pottukadalai Kulambu (Roasted Gram Curry), a quick and easy side dish. It pairs wonderfully with idli, dosa, chapati, poori, and appam, offering a flavorful alternative to traditional chutneys.
All Ingredients - Main Ingredients
- Roasted Gram (Pottukadalai) 4 tablespoons
- Water 1/4 litre
- Cooking Oil 2 tablespoons
- Fennel Seeds (Sombu) 1/2 teaspoon
- Red Chilli 1
- Curry Leaves a few sprigs
- Onion 1 large, chopped
- Tomato 1 large, chopped
- Sambar Powder 1 teaspoon
- Turmeric Powder 1/2 teaspoon
- Garam Masala 1/4 teaspoon
- Salt to taste
- Asafoetida (Perungayam) 1/2 teaspoon
Step-by-Step Instructions
Step 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 . After roasting, allow it to cool completely.
Step 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.
Step 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.
Step 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 .
Step 5: Add Tomatoes and Spices
Once the onion is sautéed, add 1 large chopped tomato. Sauté until the tomato softens, about . Then, add 1 teaspoon of sambar powder, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of garam masala. Sauté for about to combine the spices.
Step 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.
Step 7: Cook the Kulambu
Stir the kulambu continuously for 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 .
Step 8: Finish and Serve
After cooking for , 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.
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