Venthaya Kulambu – 200g (Serves 2)

Venthaya Kulambu

Sautéed onion, garlic and fenugreek stew cooked with roasted curry powder.

• For allergens see ingredients in bold.
  This product made in a factory which handles nuts, mustard, sesame seeds, peanut, egg, gluten, fish, soya, milk, molluscs, sulphur dioxide, celery and crustaceans.

• Sold as cold.
• Vegetarian.

Heating Guidelines:  Heating appliances may vary.   

To Microwave

• Remove from packaging.
• Place it on a flat microwavable plate.
• Heat on full power for 3 Min

Ensure the centre is piping hot. Rest for one minute

Store at below 8⁰c. Suitable for home freezing, once thawed do not refreeze. Follow the instruction above to reheat.

INGREDIENTS: Onion, Garlic, Fenugreek, Fennel, Mustard, Green Chilli, Red Dried Chilli, Salt,  Curry Powder (Red Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Sugar, Tamarind, Tomato Paste (Tomato & Salt), Coconut Milk [(Coconut Milk Powder (Maltodextrin, Milk Protein (Sodium Caseinate), Stabiliser(Trisodium Phosphate),Water)], Water, Curry Leaves, Pandan Leave, Rapeseed Oil

TRIVIAL TIPS

“Kulambu ” gravy/stew/base sauce is one of the master sauces in Northern Sri Lankan cooking. This particular dish is made with fenugreek, onion & garlic. Multiple varieties of curries can be created by adding fried or steamed vegetable in the Kulambu.