For alphabet D,I made a vegetarian version of Dalcha,a lentil based gravy served with biriyani.But my bad luck while trasnfering the pictures to my laptop,something went wrong and lost the pictures.Not in a mood to cook the same dish again and finally settled in Dosai for letter D.
While making dosai to click the pictures,suddenly I remembered this kulambhu recipe noted down from a regional T.V cookery show during my India trip.My co-sister who hails from a small town near Karaikudi was telling about her mom's recipe while watching the show.Also she mentioned in some houses the dosa is made with the fine paste of soaked channa dhal.Using gram flour is an instant method of making this kulambhu.
This kulambhu needs to be bit spicer side, to get a nice taste as its mixed with rice and eaten.Since my red chilly powder was bit spicy I reduced it from original recipe.You can adjust the spice level according to your family preference.
This is one such authentic kulambhu served in Chettinadu feasts.Usually in chettinadu feasts lots of food varieties will be served.
But when it comes to kulambhu,3-4 types are served in the menu.One will be on the thinner(thanni kulambhu) side and the other on the thicker(ketti kulambhu) side.
This kulambhu comes under ketti(thicker) kulambhu category,a thin crepe(dosai) made out of gram flour is cut and added to the gravy.Off to the
- This kulambhu needs to be on the thicker side.
- Do not use more of coconut milk otherwise kulambhu color will change.
- A tsp of ginger&garlic paste can be added.
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