Explore a burst of tangy and rich flavour of this classic South Indian curry made using homemade Kulumbu Chilli Powder by Jeevana. This Chettinad style Kulambu curry is best accompanied with crispy appalam and steaming hot rice. When a freshly ground masala powder paste with Jeevana’s Kulumbu Chilli Powder is added, it adds a comforting touch to a hearty meal.

Some useful tools to have in your kitchen to perfect this recipe:

• Unglazed clay pot to bring out the authentic flavour of this traditional dish.
• Stainless steel kadai which is perfect for slow cooking.
• A heavy duty mixer grinder to blend the dry and wet spices for a smooth masala paste

Quick tip:

You can make a quick version of this dish by using a pressure cooker. However, when slow cooked, the best flavours can be brought out.

Ingredients:

For masala paste:

• 1 tsp sesame oil
• 2 tsp coriander seeds
• ¼ tsp fenugreek seeds
• 2 dry red chilli
• 1 tsp fennel seeds
• 1 tbsp jeevana kulumbu chilli powder
• ¼ cup fresh coconut (grated)
• Salt to taste

Other ingredients:

• 3 tbsp sesame oil
• 7-8 curry leaves
• ¼ tsp mustard seeds
• 1 tomato (chopped)
• 1 onion (chopped)
• 1 drumstick (2 inch pieces)
• 5 brinjals (chopped)
• 1 tsp jaggery powder
• 3 tbsp tamarind paste
• Salt to taste

Instructions:

Making the masala paste:

1. In a pan, heat sesame oil and roast the fenugreek seeds, fennel seeds, coriander seeds, and dry red chillies in it till you notice a vibrant aroma.
2. Put the grated coconut and saute for 2 more minutes and switch off the flame.
3. Add Jeevana Kulumbu Chilli Powder with salt and give it a good mix.
4. Once this mix has cooled down, add a little water and grind it to a thick but fine paste.

Making the Kara Kulambu:

1. Take sesame oil in a pan and once hot add mustard seeds and curry leaves.
2. Add the onions to this and saute till they turn pink and translucent.
3. Add the tomatoes and cook it until it is mushy and soft.
4. Add drumstick and brinjal and pour ½ a cup of water.
5. Add the masala mix which you grinded earlier to this along with jaggery, tamarind paste, and salt.
6. Close the pan with a lid and slow cook for about 15-20 minutes while checking intermittently. If using a pressure cooker, cook till you hear 2 whistles.
7. You can adjust the consistency of the gravy by adding hot water.
8. Serve this hot with appalam and rice.

Why use Jeevana Kulumbu Chilli Powder?

• Authentic taste: It is made using the traditional kulumbu chilli powder recipe.
• Balanced spice level: The spices are blended together in perfect quantities to bring out the best flavour.
• High-quality: When you buy kulumbu chilli powder online by Jeevaa you can be sure that you get the best quality spices with no preservatives or artificial additives added to it.

Make the traditional Chettinad Kara Kulumbu dish more flavoursome and finger-licking good by using Jeevana’s homemade Kulumbu Chilli Powder in the recipe.

Jeevana’s Kara kulambu – A Spicy Feast with Rich, Traditional Flavor