Friday, 27 June 2014

Kuzhambu thool / Curry Powder

This is a authentic masala powder recipe for making Kuzhambu / Curries / Gravies.

Chana dal / Kadalai Paruppu  - ¼ cup
Toordal / Thuvaram Paruppu – ¼ cup
Whole Dry red chilly / Kundu Milagai - 20 nos
Coriander seeds / Dhaniya - 1 cup
Cumin seeds / Seeragam - 5 tsp
Whole black pepper / Milagu - 5 tsp
Fenugreek seeds / Vendhiyam - 1 tsp
Turmeric powder  - 2 tbsp

Dry roast each ingredient separately in a kadai ( or let it dry under sun for 2 days). Allow ingredients  to cool and grind in mixer to a fine powder. This Kuzhambu thool can be used to prepare Vathal kuzhambu, Puli kuzhambu or any Non-veg kuzhambu, you can also add this to gravy made with coconut, kormas etc.

Chefs Tip

Make this kuzhambu thool in big batch and store it for upto 6 months.
Traditionally the kuzhambu thool ingredients are sun dried in big batch and given to grind in machine / maavu mill. But since I don't have these facilities in Sydney, I used a blender to grind it so the texture is slightly grainy.