Kara Kulambu

Tips for making perfect!


  • Toor dal 2 Tablespoon
  • Asafoetida a pinch
  • Jeeragam 1 Teaspoon
  • Dry Red Chili 4
  • Small onions 10 to 12
  • Crushed Ginger 1 Tablespoon
  • Coriander (Dhania) Powder 1.5 Teaspoon
  • Chili Powder 1/2 Teaspoon
  • Turmeric powder a pinch
  • Curry leave a bunch
  • Crushed Garlic pods 10 to 12
  • Garlic pods 10 ( Fry it in oil and leave it aside)
  • Tamarind a lemon size
  • Mustard 1/4 Teaspoon
  • Gingerlly Oil or nalla ennai
  • Salt


  • Add oil to the kadai and add mustard when it splits add toor dal, dry red chili, jeera and fry for 1 minutes.
  • Add chopped small onions, crushed gingers, coriander(dhaniya) powder, chili powder , turmeric powder and curry leaves fry for 1 minute.
  • Add crushed garlic, salt and tamarind pulp and boil it till raw smell goes.
  • When oil separates add the fried garlic and switch off the stove.
  • Finally add 1/2 Teaspoon of ghee to kara kulambu it gives good taste.

Kara Kulambu is great with steaming rice and appalam.

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Idli Podi

Ingredients: Urid dal 200 gms Garlic pods 2 Tamarind small piece