Making Vattha Kulambu with Drumstick, Ladies Finger, Onion, Sundakkai, or Manathakkali, Brinjal is heaven on earth for most South Indians. Though making with standard sambar powder is the normal practice, having a homemade Vattha Kulambu powder with added peppercorns can enrich the experience of your taste buds.
Unlike Sambar, Vattha Kulambu is made without dal and not beyond the small quantity of either toor dal (called as Vendaya Kulambu) or Channa Dal used during initial tempering.
Vattha Kulambu with any one of the above vegetable along with roasted (on dry flame) Urad Dal Papad or Rice Papad from NorthMadaStreet.com is a lethal combination for a lazy Sunday afternoon lunch.
In Andhra & Telenga, they call Kulambu as Pulusu.
Variation of this with more Fenugreek seeds but using dry roasted as powder will give you more aroma & one more variation of Vendhaya Kulambu. Vendhayam in Tamil is Fenugreek Seeds.
Shelf Life:180 days from Date of Manufacture
Product Code: NMS/VKP
Source: Maamis from the agrahara of Tirunelveli / Tenkasi districts of Tamil Nadu
Standard Delivery:Normally in stock otherwise shipped in 3-4 days