Kolambu Recipes

Chettinadu Kaara Kolambu

[This recipe was submitted by my Chitti ]


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. 

Paruppu Urundai Morkolambu

 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
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.


Milagu Kulambu

Ingredients needed:
 Drum Stick (Vegetable) 2 - Cut into 4 inch pieces
 Tamarind one big lemon size.
 Salt to taste

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. 

 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

Vendakkai Morkolambu


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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