Kulambhu Milagai Podi/Kulambhu Spice Powder

Like sambar powder,kulambhu milgai podi/thool is made in bulk and store it in our households.
Kulambhu milagai thool is a blend of aromatic spices along with whole red chilly and coriander seeds.
This powder can be used to make chicken and mutton curry even in masala kulambhu with veggies or legumes.
The curry doesn't need any extra chilly powder,coriander powder even garam masala powder for extra taste and flavor.At the same time the curry tastes divine with this one simple powder and the curry or kulambhu can be made in a jiffy.
Today I sharing you the recipe to make bulk as I got this powder from India,if you want to make it in small quantity scaled down the measurement and grind it in the blender or mixie.Off to the recipe...............................


Red chilly/varamilagai1/2kg
Coriander seeds/dhaniya1kg
Fennel seeds/sombhu100gms
Bay leaves10gms
Star anise25gms
Black stone flower/kal paasi25gms
Turmeric/verali manjal(optional)25gms


  • Sun dry all the ingredients separately for a day or two.
  • Grind it to a fine powder in blender or mill.
  • Store in an air tight container after cooling.

  • Addition of turmeric is purely optional,here I didn't add it.
  • If you are grinding it in large quantity store it in the freezer to keep it fresh and flavorful.
  • After grinding it in the mill in large quantityspread it on a plastic sheet or news paper and allow it to cool.
  • Store it after it comes to the room temperature.

Tomato Rice (from Leftover Rice) for Vegan Thursday

Today I am sharing you a simple rice made from the left over white rice,my mom makes this rice whenever we have lots of leftover rice.
This rice is slightly tangy and bit spicy at the same time very delicious and filling,tastes great with simple fry and chips.
Here I used the leftover rice which I made for lunch,if you want you can use the cooked basmathi rice to make it more flavorful.Lets get into the recipe ................


Cooked rice(left over rice)11/2cups
Shallots/chinna vengayam(chopped)15
Garlic/poondu(finely chopped)3 cloves
Tomato(finely chopped)2
Green chilly(finely chopped)2
Red chilly powder/milagai podi1/2tsp
Turmeric powder/manjal podi1/4tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamallias needed

For the tempering

Mustard seeds/kadgu1/2tsp
Urad dhal/ulutham paruppu1tsp
Channa dhal/kadala paruppu2tsp
Asafoetida/perungayama pinch


  • Heat the pan with oil and crackle the mustard seeds,then add the urad dhal and channa dhal.

  • Now add the cashews and asafoetida,fry it till golden.

  • Add the chopped onion,curry leaves and green chilly,saute it with a pinch of salt until translucent.

  • Then add the chopped tomatoes,cook it till mushy.

  • Once the tomatoes cooked well add the spice powders one by one,stir it well.

  • Add 1/4 cup of water and cook it in a medium flame till it becomes dry.

  • Finally add the chopped coriander leaves and put off the fire.

  • To this add the rice and mix it well till everything gets blend well.

  • Simple and delicious rice is ready.

  • Serve it with chips,pappad or some fry.


  • Using shallots give a very nice flavor to the rice but if you want to use onion use one large onion for this measurement.
  • Use well ripe tomatoes to get a nice tangy taste and chop the tomatoes finely to get cooked easily.

Chettinadu Pepper Chicken Kulambhu

I have already posted the pepper chicken fry which is a dried version but today's recipe is a gravy version goes very well with rice.
The recipe I have given is slightly a spicier version as we prefer to eat this one bit spicy and made it with the chicken drumsticks.The spice level can be altered for the milder version,now on to the recipe.........


Chicken drumsticks6nos.
Onion2 (medium size)
Tomato2(medium size)
Ginger&garlic paste 1tbs
Chilly powder/milagai podi 11/2tsp
Coriander powder/kothamalli podi2tsp
Turmeric powder1/2tsp
Garam masala powder1/4tsp
Saltto taste
Coriander leaves(chopped)2tbs
Curry leaves2 sprigs
Fennel seeds/sombhu2tsp
Black pepper corns/milagu1tbs
Saltto taste

For the tempering
Cinnamom.pattai1 inch piece
Star anise2nos.
Fennel seeds/sombhu 1/4tsp

To grind
Coconut (grated)4tbs
Fennel seeds/sombhu1/4tsp
Poppy seeds/kasakasa1/2tsp


  • Wash and clean the chicken and marinate with a tsp of ginger& garlic paste,salt,red chilly powder and turmeric powder.Marinate for at least 30 minutes.
  • Dry roast the fennel seeds and black pepper corns in a medium flame till the aroma comes,powder it coarsely.Grind the given ingredients to a fine paste and set it aside.
  • Heat a pan with oil and crackle the fennel seeds follows the cinnamon,cloves and star anise.
  • Saute the onion and curry leaves till transparent and add the ginger&garlic paste,fry it till the raw smell disappears.
  • Then add the tomatoes and cook it till mushy,now add the marinated chicken  and mix it well.
  • Add the coarsely ground powder and coriander powder and mix it well.
  • Add a cup of water and cook it covered in a medium flame for 10 minutes or till the chicken is cooked completely.
  • Now add the coconut paste and cook it till the raw smell goes off. 
  • Garnish with coriander leaves. 
  • Serve it with rice or roti.


  • Here I used the chicken drumsticks,it can be made with whole chicken.
  • The spice level can be adjusted according to personal preference.
  • Instead of coconut paste,thick coconut milk can be used.
  • Roast the black pepper and fennel in a low to medium flame to get roasted evenly.

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