Sambar and kulambu are two of the most popular meals side dishes in South Indian cuisine. They are both made with a variety of vegetables, but the specific blend of spices used differs slightly between the two dishes.
Sambar powder
Sambar powder is a blend of spices that is used to make sambar, a lentil stew that is typically served with rice or idli. The main ingredients in sambar powder are red chilies, coriander seeds, cumin seeds, turmeric powder, fenugreek seeds, black pepper, raw rice, thuvar dhal, curry leaves, and asafoetida. Other ingredients that may be included in sambar powder vary by region and family recipe, but they may include some more ingredients like mustard seeds.
Kulambu Masala Powder
Kulambu masala powder is a blend of spices that is used to make all kulambu dishes, that are thicker and more flavorful lentil stews. The main ingredients in kulambu masala powder are the same as those in sambar powder, but the proportions of the spices are different. Kulambu masala powder also typically includes more coriander than red chilis, which gives it a thicker and more intense flavor.
In addition to the different proportions of spices, sambar powder and kulambu masala powder are also distinguished by their color. Sambar powder is typically a light orange brown color, while kulambu masala powder is a darker brown or even red color.
The different flavors and colors of sambar powder and kulambu masala powder make them ideal for different dishes. Sambar powder is a good choice for dishes that use thuvar dhal and need a light and delicate flavor, such as sambar itself. Kulambu masala powder is a good choice for dishes that need a more robust and flavorful taste, such as Kara Kulambu, Puli Kulambu, Vatha kulambu, Kari kulambu and Meen Kulambu.
If you are not sure which type of powder to use, it is always better to use sambar powder. Sambar powder is a more versatile spice blend and can be used in a wider variety of dishes such as rasam and curry.
Tips for using sambar powder:
• Pressure cook tuvar dhal with turmeric powder and required amount of water.
• Peel and chop vegetables into small cubes.
• Chop onion and tomato.
• Heat oil in a pan adds mustard, urad dhal, cumin, fenugreek, asafoetida, curry leaves. Add cooked Vegetables, onion, tomato and sauté for a few minutes.
• Soak small lemon size tamarind for ten minutes in required amount of water and extract the pulp.
• Add sambar powder, salt and tamarind pulp and pressure cook for about one whistle.
• Open the cooker and boil for some time.
• Your favourite Sambar is ready
• You can use any vegetables of your choice.
• You can serve with rice, idli or dosa.
Tips for using kulambu masala powder:
• Peel and cut vegetables into small cubes.
• Peel onion and garlic and chop finely.
• Chop tomato.
• Heat oil in a pan and add mustard, cumin, and fenugreek and urad dal.
• When it splutters add onion, curry leaf and garlic. Sauté till transparent. Add chopped vegetables and sauté for 10 to 15 minutes.
• Then add tomato. Add Kulambu Masala powder, turmeric powder and salt.
• Soak small lime size tamarind in little water. Extract pulp after 10 minutes.
• Add tamarind pulp and allow Kulambu to boil in low heat till oil separates.
• Your favourite Kulambu is ready
• You can use any vegetables of your choice.
• You can serve hot or refrigerate it for a few days.
