Thursday, January 31, 2008
For reason unknown to me, my amma (maternal grandmother) always used to cook "kolumbo" on Thursdays. So just thought of blogging her trademark Kolumbo on Thursday. I had written this draft from a long time. but I was waiting for a Thursday!! :-)
1 cup toor daal
4-5 big florets of cauliflower
2 potatoes, quartered
4 -5 green beans, cut into 2" pieces
4-5 Tondlis/gherkins, cut into slivers
4-5 pieces of drumsticks, cut into 2" pieces
1 sprig of curry leaves
1/2 tsp turmeric powder
1 tomato, quartered
1 tbsp tamarind paste
2 tbsp kolumbo masala
salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
2 sprigs of curry leaves
1. Pressure cook toor daal. Mash and set aside.
2. Add all the vegetables except tomatoes in a big saucepan. Add 1/2 cup water, turmeric powder and 1 sprig of curry leaves. Bring it to boil. Cover and let it cook till done but not mushy.
3. Add daal to the vegetable mixture.
4. Mix tamarind with kolumbo masala. Add 1/2 cup water. Add the mixture to the daal and veggies. Add more water to adjust the consistency. Now add tomatoes.
5. Add salt to taste. Bring to boil. Switch the flame to low. Let it simmer for 7 minutes.
6. Heat oil in a small saucepan. Add mustard seeds, asafoetida and curry leaves.
7. Pour the sizzling oil to the kolumbo. Switch off the gas and cover with the lid immediately.
8. Serve hot with rice and red chili papad.
1. You can add more or less vegetables. But generally we add most of the vegetables mentioned above.
2. Amma always roasted the fresh ingredients and made fresh kolumbo masala every time. After powdering the masala, she would add tamarind paste and water, and would grind again to make a wet masala. She always used stone ragda for all her grinding.