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Thanni Kulambu is famous in Erode and Salem side Tamil kitchens. Thanni kulambu podi is prepared in bulk and stored for months together. It has an unique flavor and I got to try this first after marriage when we were invited to a family friend of ours in Erode. It was heavy Non veg virunthu. Thanni kulambu, Chicken perattal, Mutton fry and many more. Out of all i was attracted to that unique taste of thanni kulambu. Since then, I use to get the Thanni kulambu podi/powder parcel every time i visit Erode. They use to pack me a box everytime 🙂 It is simple to prepare, tasty and aromatic.

Once i went short of the podi and had to prepare my own. There i explored the exact ingredients and got the same recipe cracked 🙂 So here am sharing with you that Secret recipe 😉

Taste of the powder depends on how long and at what stage you stop sauteing. So carefully follow the instructions and prepare the powder.

Directions:

Dry roast coriander seeds until the aroma leaves out. take it in a plate
Dry roast cumin seeds, fennel seeds and peppercorns together until cumin and fennel seeds are slightly roasted. Take care not to burn it.
Dry roast cinnamon sticks for a min in medium flame and take it in a plate.
Dry roast Red chilly until it starts turning brown. Do not burn it.
Dry roast rice until its puffed up.

Together grind all the spices to a fine powder. This can be stored in a air tight container for even months together.

Make sure Mixer is clean and dry. store it in moist free air tight container for long term use. This can be used in Chicken thanni kulambu and chicken perattal.
Cool down completely and store the thanni kulambu podi.

Here is the video compilation of nonveg full meals preparation, which includes thanni kulambu podi, thanni kulambu, fry and rasam.

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