Kolumbu
by Tarla Dalal

When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast!

Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli and Plain Dosa you can also enjoy it with other South Indian recipes like Upma and Pongal, a steaming hot bowl of rice or a sumptuous Khichdi.

You can replace tomatoes with 2 tbsp of tamarind if you would like your Kolumbu slightly more tart. Using tamarind also accentuates the aroma and flavour of the spices better.

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Kolumbu recipe - How to make Kolumbu

For The Kolumbu Powder
1 1/2 tbsp chana dal (split bengal gram)
1 1/2 tbsp urad dal (split black lentils)
1 1/2 tbsp coriander (dhania) seeds
1/4 tsp fenugreek (methi) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
5 peppercorns (kalimirch)
1/2 tsp asafoetida (hing)
4 dry red chillies (pandi) , broken into pieces
1/4 tsp turmeric powder (haldi)

Other Ingredients
1 cup toovar (arhar) dal
1 cup potato cubes
1 cup brinjal ( baingan) cubes
1 cup red pumpkin (bhopla / kaddu) cubes
1 cup drumstick pieces (each cut into 2 1/2” and slit)
1/2 cup chopped tomatoes
salt to taste
1/2 tsp turmeric powder (haldi)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
7 to 8 curry leaves (kadi patta)
1/2 tsp asafoetida (hing)

Method
For the kolumbu powder

Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 3 minutes.
Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside.

How to proceed

Combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Transfer the mixture into a deep non-stick pan, add all the vegetables, salt, turmeric powder, kolumbu powder and 4 cups of water, mix well. Cover and cook on a medium flame for 15 minutes, while stirring occasionally. Keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
Pour the tempering over the kolumbu and mix well.
Serve hot.

Nutrient values per serving

Energy	146 cal
Protein	6.8 g
Carbohydrates	19.9 g
Fiber	4.9 g
Fat	4.4 g
Cholesterol	0 mg
Vitamin A	140.3 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	1.2 mg
Vitamin C	24.2 mg
Folic Acid	41.1 mcg
Calcium	35.1 mg
Iron	1.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	12.9 mg
Potassium	405 mg
Zinc	0.5 mg

Krishna mysore

on 06 Sep 17 09:09 AM

best sambar recipe awesome

Tarla Dalal

06 Sep 17 09:18 AM

Hi Krishna, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them... Happy Cooking !!

Archana M

on 18 May 15 05:05 PM

Kolumbu, a delicious curry with loads of vegetables. Goes very well with hot steaming rice. The flavour of the spice is really too good. I have loved this recipe.

Cooking enthusiast

on 28 Jan 13 10:20 AM

Lovely tovar dal cooked in vegetables to form a nice spicy curry to go with steamed rice.