Ingredients
- You can use any type of vegetables( Beans, Peas, Or mixed Veggies, White pumpkin, Dill leaves , Chokothne leaves)
- Grated Coconut - 1 cup
- Red chillies - 5/6
- Dhania / Coriander seeds - 2 tsp
- Mustard seeds - 1 tsp
- Turmeric powder - 1 tsp
- Salt to taste
- Toor Dal - 1 cup
- Tomato - 1(optional)
- Water - 2 cups
- Grind Red chilllies, Coconut, Dhania, Turmeric Powder , Mustard seeds all together add little bit of water in to the mixer
- Wash the toor dal
- Keep toor dal in a pressure cooker add tomato, 1 cup water to it
- Take a pan add water and add veg's (your choice) cook till done
- Add grind masala for the kolamb
- Add Toor dal and squeeze tomato
- Bring in to a boil for few minutes
- Add salt boil for few minutes
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Hi
ReplyDeleteThis is the first time i have seen a Kolomb receipe anywher. Looks interesting as i have never eaten it with Tomato before. Have to try it
Hi Mala,
ReplyDeleteIt is so refreshing to see a 'Hebbar Iyengar' recipe blog. It takes me back to my childhood and my mom's cooking.
Will try out the 'gasagase kanumbdh' this week.
usually tomato is never added.
ReplyDelete@ Shweta
ReplyDeleteAdding Tomato it gives little bit taste. My entire family and my mom all like to add tomato to the kolambu
We never add tomato to kolambu
ReplyDelete@ Sheetal - Tomato is just an optional. My family likes to add tomato. Becoz gives little bit taste.
ReplyDeleteNice to see other Kolambu lovers :). My mother adds a tsp of raw rice when grinding the coconut, gives more texture
ReplyDelete@Unknown
ReplyDeleteOh that's nice.. I will give it a try to add raw rice.
Yenku Kolumbh rombha favourite, especially with soppsige soppu/dill
ReplyDeleteadhe kolumbh masala vye thair ku potu..morepuli pandru
Thanks for sharing the recipe, you make everything look so simple!!!!!
Thanking you.
...Meera
Meera , Morepuli yu ikarna..potikre different name kudthikre .. epodu pandru morepuli i love that:)
ReplyDeleteHi there,
ReplyDeleteI am sorry. I do not know where you got this recipe from. Kolumbh does not have any tomatoes in it.
Regards,
Nikhil Iyengar
I know Nikhil , I already mentioned tomato is just an optional.
ReplyDeleteHi
ReplyDeleteI am passionate of cooking over the weekends. I found your web site very useful to tryout different dishes. Thanks for this wonderful recipes.
Cheers
Jay
@Jayaram tr
ReplyDeleteThank you, glad you like the recipes.
- Vanamala
I and my mom, use asafotida while grinding other items, which gives an awesome aroma, you can try it. We cook groundnut with tuvar dall, it goes well with any colamb veritable.
ReplyDelete@ Vasuki
ReplyDeleteI do sometimes grinding hing with other masala :). Ya for groundnut my patti was used put with dall. But here in my house we don't like it add groundnuts.
Good to see some great Hebbar Iyengar recipes. I am going to make Kolambu today
ReplyDeleteHey this is too good for my quick references. I generally cook only our Iyengar meals. However I haven’t made Kolumb gojj & looking forward to some tips off your blog. Please post the recipe for the same soon
ReplyDeleteNice to see a Hebbar Iyengar cooking site. But tomato in kozhambu? I think I will pass. Great without the timato.
ReplyDeleteYes, rice while grinding gives it a nice smooth texture. Just two tbsp. Another variation is to omit the dhania. When you omit the dhania the taste of mustard is enhanced and mustard is after all, the star of the show,
ReplyDeletePrasad
ReplyDeleteTomato is just an optional. I have mentioned clearly.
I use pach malka....
ReplyDeleteTomato is optional... without tomato i tried... taste was good... thnk u...
ReplyDeleteyes with or without tomato both ways are good. I make both ways
ReplyDeleteTomato is just an optional.
Mala, excellent site for hebbar iyengar recipes. Do you have the recipe for making Kolambu pudi? I had got it made some years ago and it was very convenient. - Jay
ReplyDeleteHi Jay
ReplyDeleteThank you.
Kolumbu pudi dry roast little bit like (red chillies,dhanya) then in a mixer add chillies and dhanya, mustard seeds add dry coconut instead of fresh coconut. You can use as a substitute.
Make a fine powder out of it.
Try it and let me know
Tried the kolambu pudi. Both fresh one and one week old one tasted excellent. I have kept it in the fridge. Sometimes I add a spoon of almond powder (Costco) to make it a bit thicker. Thank you for the kolambu pudi recipe.
ReplyDeleteHi Jay
ReplyDeleteGreat! thank you