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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 idlis and dosas, 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.
- 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.
- Combine the toovar dal with 1½ cups of water, 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 the vegetables, salt, turmeric powder and 4 cups of water, mix well and cover and cook on a medium flame for 15 minutes, while stirring occasionally. Keep aside.
- For the tempering, heat the oil in a small non-stick pan, add the mustard seeds and allow them to crackle.
- 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.
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