Kulambhu karuvadam | traditional south indian recipes

Kulambhu karuvadam | traditional south indian recipes- Kuzambhu Karuvadam |Kulambhu Vadam is an authentic Tamil Brahmin recipe made at our houses during the summer season. Apart from that, we practise doing this if a girl is engaged. A few weeks before the wedding, we make this karuvadam as it is considered good. I remember the days before my wedding, when I made this on our terrace. Amma prepares the dough, and we will be asked to put them in the plastic sheets—some houses they make during sumangali poojas too.

   This vadam is used in sambars, kootus,vathakulambhu, and some people like to eat the fried one with curd rice too. My mom made this, and my nephew clicked the step-by-step pictures and sent them to me.
A few readers asked me to post this kulambhu vadam recipe and other vadam recipes.  We are travelling to India next week. Will try my best to make it possible.

Also check out Javarisi vadam, Arisi appalam recipe

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Kuzhambu karuvadam recipe

Traditional vadam recipe made using black eyed beans

Prep Time 20 minutes minutes

soaking and drying time 3 days days 7 hours hours

Total Time 3 days days 7 hours hours 20 minutes minutes

Servings 2 cups

Author Jeyashri suresh

Ingredients

• ½ cup Karamani | Lobia
• 1 cup Urad dal
• 5-6 Red chili
• 1 tsp Mustard seeds
• Curry leaves few
• ¼ tsp Asafoetida
• Salt As needed

Instructions

• Wash and soak the lobia | karamani and the urad dal separately overnight or for 7-8 hours. Grind this into a fine paste along with red chilies, asafoetida, salt, and curry leaves.
• Grind karamani and urad dal separately. Mix well now. Add Mustard seeds to this and mix well. The batter should be as thick as the Vadai batter.
• Do not add too much water while grinding. Add very little water.
• On a clean, dry plastic sheet, make small balls of the batter. Keep in the open terrace or in the place where you get abundant sun light.
• The second day, you just flip the vadams.
• Let this dry in the bright sunlight till they become completely dried up. It took 3 days for it to dry completely.
• After the second day you can even transfer it to a wide plate and dry it, too.
• Once dried completely, store it in an airtight container. You can store this for a year if handled with dry hands.

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Notes

• The reason for soaking and grinding the karamani and urad dal separately is, the karamani gets ground quickly, but the urad dal takes little time to grind.

• Kuzhambu karuvadam can be used while tempering when making sambar, kootu and vatha kuzhambu.