Sautéed onion, garlic and fenugreek stew cooked with roasted curry powder.
Heating Guidelines: Heating appliances may vary.
Ensure food is piping hot. Allow to stand for 2 mins before serving.
Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.
Warning: Steam may be released when removing the film cover.
Onion, Garlic, Rapeseed Oil, Fenugreek seeds, Fennel Seeds, Mustard, Green Chilli, Red Dry Chilli, Salt, Jaffna Curry Powder (5.4%) (Red Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Sugar, Tamarind, Tomato Paste (Tomato & Salt), Water, Coconut Milk (Milk Protein), Curry Leaves, Pandan Leave.
“Kulambu ” gravy/stew/base sauce is one of the master sauce in Northern Sri Lankan cooking. This particular dish is made with fenugreek & onion. Multiple varieties of curries can be created by adding fried or steamed vegetable in the Kulambu.
*Curries are served in 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.
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