Authentic konkani Style Kolambu Recipe

To Boil

1 Cup Of Tuvar Dal

To Dry Roast

5 Nos Of Byadgi Red Chili

1 tsp Coriander Seeds

1 tsp Cumin Seeds

1 tsp Urad Dal

1 tsp Chana Dal

2 Nos Of Cloves

½ tsp Fenugreek Seeds

2 tbsp Grated Coconut

Vegetables To Boil

1 No Of Potato (diced)

1 No Of Carrot (diced)

2 Nos Of French Beans (chopped)

1 No Of Drmstick (chopped)

1 No Of Brinjal (sliced)

5 Pieces Of Cauli Flower Florets

1 No Of Tomato (diced)

To Temper

2 tbsp Coconut Oil

1 tsp Mustard Seeds

1 tsp Broken Urad Dal

1 Pinch Of Asafoetida

1 Sprig Of Curry Leaves

1 No of Dried Red Chili

¼ tsp Turmeric Powder

1 tbsp Tamarind Pulp

Other Ingredients

Required Amount Of Salt

Required Amount Of Water

Step 1: Boil The Tuvar Dal

Drop in a cup of tuvar dal in a vessel and add one and a half cup of water to it and pressure cook for three to four whistles and keep aside. Let it cool for a while.

Step 2: Dry Roast The Spices And Blend

Heat a small saucepan and drop in the above mentioned ingredients one by one and dry roast in order until it becomes fragrant. After five minutes, drop in all the roasted ingredients to a blender and splash in a little water and make a smooth paste out of it.

Step 3: Boil The Veggies

Pour in two cups of water in a skillet and boil. Add the measured quantities of the veggies mentioned and tip in a pinch of salt and let it boil for about five minutes approximately. Turn off the heat and strain the parboiled veggies in a colander.

Step 4: Make The Kolambo

Heat the pressure cooker again with the boiled dal and just mash up with a masher to make it smooth and even. Drop in the parboiled veggies to it and add the required salt.

Tip in a pinch of turmeric powder and plop in the spice masala paste to it with a nice stir. Add the required amount of vegetable strained water to dilute the consistency and adjust the flame to medium mode. Let it boil for a while until the whole mixture gets cooked up completely. Squirt in a tablespoon of tamarind pulp and stir well. Let it continue to boil in medium flame for some time.

When it reaches the desired consistency and turns aromatic, just lower the flame.

Step 5: Temper The Kolambo

Heat the saucepan again and drizzle a little oil and when it is heated scatter some mustard seeds and when it pops up, throw in a dried red chili, some broken urad dal and a sprig of curry leaves. Let it sizzle too. At last tip in a tiny bit of asafoetida (soild) and saute. Just after a second or two, turn off the flame and drop in the sauteed ingredients to the kolumbo with the crackling noise.

Step 5: Serve Hot

Serve hot with raw rice topped up with a dash of ghee along with a papad.

Print Options:

Authentic konkani Style Kolambu Recipe