{"title":"Kulambu Masala","description":"\u003cp\u003eKulambu, also spelt kuzhambu, is the Tamil word for a thick gravy eaten with rice, usually with no lentils in it, unlike sambar. Mor kulambu is made with buttermilk or yoghurt, coconut and a spice paste, and it is gentle and tangy. Vathal kulambu and kara kulambu are dark, fiery tamarind gravies cooked with sun dried vathal, shallots or garlic, and they keep well for a day or two.\u003c\/p\u003e\u003cp\u003eA kulambu masala saves grinding a fresh paste every time. Choose a buttermilk kulambu masala for a mild, creamy gravy with vegetables such as ash gourd, okra or colocasia, and a tamarind-style blend when you want something sharp and hot. The same powder can season a quick poriyal or vegetable stir fry.\u003c\/p\u003e\u003cp\u003eFor mor kulambu, whisk the masala into buttermilk off the heat, warm it gently with the cooked vegetables and never let it boil, or it will split. Finish with mustard seeds, fenugreek and curry leaves fried in coconut oil. See \u003ca href=\"\/collections\/sambar-powder\"\u003esambar powder\u003c\/a\u003e and \u003ca href=\"\/collections\/rasam-powder\"\u003erasam powder\u003c\/a\u003e for other gravies, whole dried chillies for the tempering, and all our \u003ca href=\"\/collections\/south-indian-powders\"\u003eSouth Indian powders\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"aachi-butter-milk-kulambu-masala-50g","title":"Aachi Butter Milk Kulambu Masala 50g","description":"\u003cp\u003eAachi Butter Milk Kulambu Masala is a spice mix for mor kuzhambu, the Tamil yoghurt curry of churned curd simmered with vegetables and finished with a mustard and curry leaf tempering. The mix is built on rice and Bengal lentils, which thicken the curd as it heats, with red chilli, cumin, dry ginger, turmeric and asafoetida for a gentle, warming flavour. Mor kuzhambu is a cooling everyday dish poured over hot rice, often with ash gourd, okra or chow chow. More South Indian curry mixes sit in our \u003ca href=\"\/collections\/kulambu-masala\"\u003eKulambu Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFollowing the pack, boil the vegetables you want to use and keep them aside. Take 750g of curd, add the water you need and churn it well. Add the whole 50g pack of masala and mix well, then add the boiled vegetables and cook. Lower the heat once bubbles appear, since curd can split at a rolling boil. In a kadai, heat oil, fry mustard seeds and curry leaves and pour the tempering into the kulambu. Garnish with coriander leaves and serve with rice and a dry poriyal.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eOne 50g pack is measured for 750g of curd\u003c\/li\u003e\n\u003cli\u003eThickened with rice and Bengal lentils\u003c\/li\u003e\n\u003cli\u003eHalal India mark on the pack\u003c\/li\u003e\n\u003cli\u003eStore in an airtight container once opened\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aachi","offers":[{"title":"Default Title","offer_id":55366609731923,"sku":null,"price":1.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/aachi-butter-milk-kulambu-masala-50g-front.png?v=1791973907"},{"product_id":"aachi-vathakulambu-masala-100g","title":"Aachi Vathakulambu Masala 100g","description":"\u003cp\u003eAachi Vathakulambu Masala is a spice blend for vatha kuzhambu, the dark, tangy tamarind curry of Tamil Nadu made with vathal, sun dried turkey berries, manathakkali or sundakkai fried in oil. Red chilli, coriander and fenugreek give the bold, slightly bitter base, mustard and asafoetida add sharpness, and rice flour with Bengal lentils thickens the gravy, with a touch of sugar to round off the sourness. It is a curry that keeps well and tastes better the next day. Find more Tamil curry mixes in our \u003ca href=\"\/collections\/kulambu-masala\"\u003eKulambu Masala\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFollowing the pack, heat 2 tbsp of sesame oil in a pan and add ½ tsp of mustard, 2 large chopped onions or 12 to 15 peeled shallots, 1½ medium chopped tomatoes, 10 garlic cloves and curry leaves, and saute well. Add 1 tbsp of oil fried vathal and saute, then 1 tbsp of Aachi Vathakulambu Masala. Soak a lemon sized ball of tamarind in hot water for 10 to 15 minutes, squeeze out the pulp and mix it in, then add salt to taste. Simmer until the gravy thickens slightly, add fresh coriander and serve with steamed rice. The pack says this serves 6 to 8.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains mustard, sulphite and gluten\u003c\/li\u003e\n\u003cli\u003eSesame oil and shallots give the most traditional flavour\u003c\/li\u003e\n\u003cli\u003eHalal India mark on the pack\u003c\/li\u003e\n\u003cli\u003eStore in an airtight container once opened\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Aachi","offers":[{"title":"Default Title","offer_id":55388056387923,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/aachi-vathakulambu-masala-100g-front.png?v=1792057809"}],"url":"https:\/\/chandrastores.co.uk\/collections\/kulambu-masala.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}