Aachi Masala Butter Milk Kulambu Masala

Butter Milk Kulambu Masala

100% organic without additives
Healthy and low in calories
Quick and easy to prepare
Suitable for vegetarian food

Butter Milk Kulambu is often prepared in South India. It is made with a slightly tart yogurt. It is easy to prepare and tastes great with, for example, hot steamed rice and fried potatoes.

Ingredients Butter Milk Kulambu

Rice, Red Chili Powder, Cumin, Dry Ginger, Compound Asafoetida, Turmeric, Salt, Bengal Lentils.

Nutritional value per 100 gr

Energy value / Calories: 1282 kJ / 306 kcal
Fat: 2.72 gr
Of which saturated: 0.33 gr
Carbohydrates: 62.42 gr
Of which sugars: 0.27 gr
Protein: 8.07 gr
Salt: 3.5 gr

Packing

200 gr.

Explanation of ingredients

Bengali lentils: a legume.
Asafoetida: devil's dung (a herbaceous plant). It has a beneficial effect and aids digestion. It is an alternative to the use of onion and / or garlic in dishes.
Ginger: has an intense sharp taste. Can be used in, for example, desserts, bread or biscuits. In India it is widely used with fish.
Turmeric: spice extracted from the roots of Curcuma plant. It provides flavor and color in curry dishes.

Allergen info

This product is packaged and / or stored in a company that also processes products containing 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

Keep in a cool and dry place. Shelf life up to 2 years after production date. After opening, transfer the contents to an airtight container. Perishable after opening.

Preparation Butter Milk Kulambu Masala

1. Heat oil, fry 100 grams of lady's finger and keep it aside.
2. Take 600 grams of curd and add 300 milliliters of water and mix well.
3. Add 50 grams of Aachi Butter Milk Kulambu Masala.
4. Heat 25 grams of edible oil to fry mustard seeds, curry leaves, dried red peppers and add to the curd mixture.
5. Keep the spiced curd mixture over low heat and add the fried lady's finger to it and cook it all.
6. Add curry leaves and the desired amount of salt to taste.
7. Now the tasty Aachi Butter Milk Kulambu is ready to serve.

After opening, store the rest of the spice mix in an airtight container and use a clean, dry spoon.