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.
Kolumbu recipe - How to make Kolumbu
Preparation Time: Cooking Time: Total Time:
Makes 8 servings
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)
For the kolumbu powder
- 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
- 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.
| 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 |
best sambar recipe awesome
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.
Lovely tovar dal cooked in vegetables to form a nice spicy curry to go with steamed rice.