Kolamba

Ingredients list for Kolamba

• 1 tablespoon Split Bengal gram (chana dal)
• 1 tablespoon Split black gram flour (urad dal ka atta)
• 2 teaspoons Oil
• 2-3 Cloves
• 4-5 Black peppercorns
• 2 Dried red chillies
• 8-10 Curry leaves
• 1/2 teaspoon Asafoetida
• 1 1/2 cups Pigeon peas (toovar dal) pressure cooked with a pinch of turmeric powder
• 2 medium Brinjals cut into cubes
• 10-12 Cauliflower florets
• 7-8 Sambhar onions
• 1 Drumstick scraped and cut into 2 inch pieces
• to taste Salt
• 2 teaspoons Tamarind pulp
• 1 teaspoon Tamarind pulp
• 1 tablespoon Fresh coriander leaves chopped

Method

1. Heat 1 teaspoon oil a non-stick pan. Add Bengal gram and black gram and roast for a minute.
2. Add cloves, peppercorns, 1 dried red chilli, 3-4 curry leaves and ¼ teaspoon asafoetida and sauté for a minute. Remove from heat andset aside to cool at room temperature.
3. Heat cooked pigeon peas in a non-stick pan. Add some water, mix well and cook for a minute.
4. Add brinjals, cauliflower, sambhar onions and drumsticks and mix well. Adjust water, mix, cover and simmer for 10-15 minutes.Add salt, mix well, cover and cook for a few minutes.
5. Grind the roasted grams and spices with some water to a fine paste.
6. Add the paste to the pigeon peas mixture, mix well and cook for 2-3 minutes.
7. Add tamarind pulp, mix and cook for a minute. Switch off heat and set aside.
8. Heat remaining oil in a small tempering pan. Add mustard seeds and let it splutter. Add remaining curry leaves, remaining dried red chilli and remaining asafoetida.Pour the tempering in the cooked pigeon peas mixture, mix well, cover and keep for a minute.
9. Remove the cover and place the pan back on heat. Cover and bring to a boil.
10. Switch off the heat, add chopped coriander and mix well.
11. Serve hot.

Nutrition Info