Kolambu Recipes
Chettinadu Kaara Kolambu
[This recipe was submitted by my Chitti ]
Ingredients:
3 onions, 2 tomatoes, garlic one full, ginger 1 pinch, curry leaves, tamarind one lemon size and chilli powder 2 tsp. coconut 3 pieces.
Grind 1 onion, 1 tomato, 1/2 garlic, ginger and coconut.
Method of preparation:
Fry sombu in oil and balance onion, tomato, curry leaves, and then add vegetables which you like - like carrot, beans, capsicum, potato any two vegetables fine. one cup of vegetables totally.
Add the ground paste in tamarind water and then add chilli powder, salt, turmeric and after the vegetables are cooked, add the mix and boil for 10 minutes.
You will get nice smell when it is boiling.
Enjoy.
Paruppu Urundai Morkolambu
Ingredients:
Dhania 1 tsp
Grated Coconut 4 tsp
Methi seeds 1/4 tsp
Urad dal, channa dal each 1/2 tsp
Rice 3/4 tsp
Dry chillies according to taste
Jeera 1/4 tsp.
Soak everything for 30 mins. and grind into paste.
Ingredients for Kulambu:
Butter Milk (Thick ) 1 cup
Salt to taste
Grinded paste
Hing
Mix everything and keep it aside.
Ingredients for tempering:
Mustard Seeds
Oil 1tsp
Curry leaves, Coridander to Garnish.
Method of preparation:
- Heat oil and Mustard seeds and Curryleaves and pour in the curd mixture.
- Add prepared urundai and bring it to boil.(Not more than 3 minutes)
- Garnish with coriander seeds.
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Milagu Kulambu
Ingredients needed:
Drum Stick (Vegetable) 2 - Cut into 4 inch pieces
Tamarind one big lemon size.
Salt to taste
Hing
Items for Grinding:
Toor dal 2 tsp
Dhania (coriander seeds) 1/4 tsp
Garlic Pods 3
Pepper 1 tsp
Dried red chilli 3 (accoring to taste)
Curry leaves little
Roast the above with 1 tsp of ghee and grind into paste.
For Seasoning:
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Oil or ghee 2 table spoons
Method of preparation:
- Soak Tamarind and extract thick juice and keep it aside.
- Heat oil in a pan/kadai season with Mustard, Cumin and Curry leaves and pour Tamarind extract.
- Add Hing, Salt, Vegetable and bring it to a boil .
- Once the raw smell of tamarind goes, add the grinded paste.
- Cook till oil floats on top.
Note:
Sesame Oil enhances the flavour of the Kulambu.
Garlic pods can also be added to the seasoning ingredients.
Oil can also be added while cooking. More oil in the Kulambu will keep it fresh for more days.
Dried Mangoes, Manathakkali vathal can also be added in this Kulambu
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Vendakkai Morkolambu
Ingredients:
15 Lady Fingers
½ cup Coconut (shredded)
½ cup Curd
5 Green chilies (chopped)
4 Flakes Ginger (grated)
1 tsp Cumin Seed Powder
1 tsp Mustard Seeds
½ tsp Turmeric Powder
Salt to taste
Oil for frying
Method of preparation
- Wash lady’s finger and slit it properly into 2” long pieces.
- Heat the oil in a pan over medium flame and fry okra pieces separately.
- Add salt to the fried lady’s finger. Keep it aside.
- Heat some oil in the same pan and add mustard seeds and curry leaves to it. When the seeds start spluttering, add the fried lady’s finger to it.
- Add turmeric powder to the above and stir it well.
- Mix cumin seeds, coconut, chilies and ginger to make a mixture in a bowl.
- Pour the mixture, some water and salt to the lady’s finger in the pan. Boil it for 15 minutes and then turn off the flame. Allow it to cool.
- Add curd to the above-made recipe and mix it well.
- Vendakkai More Kulambu is ready to serve
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