Mixed vegetable Kolambu
INGREDIENTS:
1. Carrot – 1 large
2. Raw banana (Valakkai) – 1 medium size
3. Beans – 10 to 12
4. Brinjal – 1 large or 2 small
5. Yam (karunai kilangu) – kg
6. Cluster beans (Kothavarangai) – 100gms
7. Drumstick – 1
8. Mango (raw) – 1 medium side
9. Curry leaves – 1 twig
10. Tamarind pulp – 2 tbsp (extract the tamarind pulp by soaking
tamarind in 4 tbsp of water for 15 to 20 mins) or Yoghurt – cup
(optional)
11. Corriander leaves
To Grind:
1. Cumin seeds – 5 tsp,Turmeric powder – 1 tsp, Chilli powder – 1 tsp, Grated coconut – cup or 7 tbsp, 5. Garlic – 7 to 10 pods, Green chilli – 6 or 8 pods
PREPARATION:
1. Toss all the vegetables in a basin of water, soon after cutting them.
2. Heat oil in a pan and splutter 1 tsp of cumin seeds and curry leaves.
3. Add all the vegetables to it along with salt and 1/2 cup water.
4. Cook the vegetables with the lids on, in medium flame.
5. Grind together the grated coconut, green chillies, garlic and cumin seeds and keep it aside.
6. When the vegetables are half cooked, add the ground mixture and the tamarind pulp and stir it up.
7. Allow it to cook until the vegetables are cooked and have a thick consistency.
8. Check for salt and remove from fire.
9. Serve hot with rice or dosa.
Note:1. If you prefer to add Yoghurt, add it after the vegetables are cooked. Do not allow it to boil along with yoghurt.
2. Tamarind pulp and Mango are unnecessary while adding yoghurt
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