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Sakthi Vathal Pulikulambu Powder
€ 2,49 incl. VAT
Vathal Pulikulambu Powder makes for an easy spicy and delicious curry made from sun-dried vegetables cooked in tamarind water which is seasoned with other ingredients like fenugreek, cumin etc.
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Packaging
Nutrition value per 100 g
Energy:
1825.5 kJ
Calories:
436 kcal
Fat:
20 g
Of which saturated:
44 g
Carbohydrates:
48 g
Of which sugars:
0 g
Protein:
16 g
Dietary fibre:
16 g
Salt:
4.7 g
Sodium:
1896 mg
Allergen info
Contains
Sakthi Vathal Pulikulambu Powder
Characteristics
Vathal Pulikulambu Powder makes for an easy spicy and delicious curry made from sun-dried vegetables cooked in tamarind water which is seasoned with other ingredients like fenugreek, cumin etc.
It is also a very imaginative preparation as it tastes like the vegetable/vat hall in which it is cooked. Vathal pulikulambu can be prepared in many ways with different kinds of vegetables such as egg plant, onions (shallots), lady finger and even drumsticks.
Few also make Vathal pulikulambu with baked appalams which taste really delicious.
Vathal pulikulambu is an authentic South Indian dish where vathal (sun-dried vegetables) are cooked in spicy, spicy lentil gravy. Vathal pulikulambu has a unique taste and is similar to pulusu. You get a sour, bitter, spicy and salty taste in the curry.
Ingredients
Coriander, chili, cumin, pepper, fenugreek, salt, curry leaf, refined peanut oil.
Explanation Ingredients
Coriander: the leaves have a lemony flavour, while the seeds have a slightly sweet, aniseed flavour.
Fenugreek: it is a plant of the legume family. The seeds can be used in salads, vegetable dishes or curry sauce, for example. It has its own specific taste.
Cumin: gives a nutty and peppery taste to dishes. Can be used in, for example, curry or chili.
Allergen info
This product is packaged and / or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, this product may contain traces of these allergens.
Storage advice
Store in a cool and dry place. After opening, transfer contents to an airtight container. Shelf life up to 2 years after production date.
Preparation
- Stir-fry 500 grams of vegetables with mustard, curry leaf and onion in oil.
- Add pulp of 25 grams tamarind, 2 tomatoes, 1 cup coconut paste and 50 grams Sakthi Vathal Pulikulambu Powder.
- Add salt to taste and cook well.
- Garnish with coriander leaves.
- The delicious vathal pulikulambu is ready to be served.
