Name: Pottukadalai Kulambu – South Indian Style
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 People
Cuisine: Indian
Ingredients: 4 tablespoons Roasted Gram (Pottukadalai); 1/4 litre Water; 2 tablespoons Cooking Oil; 1/2 teaspoon Fennel Seeds (Sombu); 1 Red Chilli; a few sprigs Curry Leaves; 1 large, chopped Onion; 1 large, chopped Tomato; 1 teaspoon Sambar Powder; 1/2 teaspoon Turmeric Powder; 1/4 teaspoon Garam Masala; to taste Salt; 1/2 teaspoon Asafoetida (Perungayam)

Ready in

20 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Cook Time

10 min

Serving

3 People

Calories / Serving

~250 kcal

Recipe by Banu's Kitchen Recipes on YouTube

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.

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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

Tools You'll Need

Pan
Bowl

Don't have an ingredient? Try these swaps

No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder

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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