Prep time – under -10 mins Cook time – under 30 mins Serves – 3-4 Ingredients needed Baby onions (pearl onions) – 8-10 Drumsticks -3 (10-12 pieces) Gingelly oil – 3 tbsp Sambar powder– 1 1/2 – 2 tbsp flat Tamarind – 1 medium lemon sized ball Salt – as per taste. (I use 1 tbsp flat rock salt) For the seasoning Mustard – 1/2 tsp Fenugreek (venthayam)- 1/2 tsp Asafoedita/hing – a pinch Red chillies – 2 Curry leaves – few Preparation 2.Peel peal onions and cut it into half if it is too big. 3.Cut drumstick into 2 inch long pieces. 4.Heat oil, add mustard seeds, when it splutters, add fenugreek seeds, hing, red chillies and curry leaves. 5.Saute for a few seconds and add baby onions. Fry until onions turn pink and then add drumstick pieces. 6.Add sambar powder, salt needed and saute for a few seconds. Then add tamarind extract. 7.Cook on medium flame until it thickens. Serve with rice and any vegetable curry. Note -This kulambu stays good for 3-4 days if refrigerated. Same as the above. Instead of baby onions and vegetables, sundakkai vathal or manathakali vathal can be used to prepare vathal kulambu. Check out my sundakkai vathal kuzhambu. Find more Kuzhambu Recipes Read More
