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Kolumbu

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Tarla Dalal

24 November, 2015

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Table of Content

About Kolumbu

Ingredients

Methods

Nutrient values

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

Ingredients

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 pandi chillies , broken into pieces

1/4 tsp turmeric powder (haldi)

Other Ingredients

1 cup toovar (arhar) dal

1 cup potato cubes

1 cup brinjal (baingan / eggplant)

1 cup red pumpkin (bhopla / kaddu) cubes

1 cup drumstick pieces (each cut into 2 1/2? and slit)

1/2 cup chopped tomato

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.

Kolumbu recipe with step by step photos

Nutrient values (Abbrv)per plate

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Click here to view Calories for Kolumbu

The Nutrient info is complete

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Archana M

July 23, 2020, 4:41 p.m.

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.