The word kulambu milagai thool brings me the memories of the days when people rush towards the grinding mill with their big size vessels with handle (the vessel is called thookku pathiram in Tamil) filled with sundried spices at least once a month. Even though my mom had a different version of making the powder / mixture...I started using this powder recently. It is the basic powder for many delicious South Indian curries.
Kulambu milagai thool is an all purpose curry powder used in many Indian houses. It is similar to the sambar powder except for some ingredients and the large amount of dry red chilly.
This powder can be used in making puli kulambu,kara kulambu, vatha kulambu, meen (fish) kulambu or any non vegetarian curry.
Kuzhambu mil'agai thool / All purpose curry powder
(Multiply the below ratio to get bulk quantity. If you are interested in grinding large quantities in a mill, then sun drying the below items is the best idea.)
Dry red chilly - 2 cup
coriander seed - 1 cup
cumin - 1/4 cup
Black pepper - 1/4 cup
Asafoetida - tiny piece (1/4 inch cube)
Channa dhal - 1/4 cup
fenugreek (venthayam) - 1 tsp
Curry leaf - 2 brigs
Dry roast all the items given above individually .
Roast the curry leaves till it looses all the moisture.
Let it cool completely.
Grind to a fine powder using a coffee grinder / Indian mixer.
Spread it to cool again.
Store in an airtight container for use.
No need to refrigerate it.