This is a special home made chili powder, we most of Tamils use at home. This KULAMBU MASALA is used to prepare tamil sambar, kurma, varuval, kulambu, pori-kulambu and many other recipes.
Dhaniya (Coriander seeds) -1kg
Dry Chilies – 1kg (kaanja milagai)
Black Pepper – 100gms (Milagu)
Urad Dal -100gms (Uluntham paruppu)
Split Chenna Dal – 100gms (Kadalai paruppu)
Raw Rice -100gms ( patcharisi)
Jeera -50gms ( Seeragam)
Fenugreek Seeds -50gms (venthayam)
Curry Leaves dried – 2 cups
Dry red chillies and dhaniya in hot sun.
Dry roast raw rice, pepper, jeera, fenugreek & curry leaves, in low medium flame.
Give this ingredients to the local grinding vendor and make it a soft powder.
If you don’t have a local vendor to grind, then use your dry powdering machine and powder it.
You can store this Veetu Milagai Thool for 6 months, in an air tight container.