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When you are tired of the daily Sambhar , this delectable Kolumbu will lend a special touch to your breakfast!
Packed with the power of spices and dals, this tasty, veggie-loaded accompaniment is also quite satiating. While it goes great with Idli and Plain Dosa you can also enjoy it with other South Indian recipes like Upma and Pongal, a steaming hot bowl of rice or a sumptuous Khichdi.
You can replace tomatoes with 2 tbsp of tamarind if you would like your Kolumbu slightly more tart. Using tamarind also accentuates the aroma and flavour of the spices better.
For the kolumbu powder- Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 3 minutes.
- Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside.
How to proceed- Combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the mixture into a deep non-stick pan, add all the vegetables, salt, turmeric powder, kolumbu powder and 4 cups of water, mix well. Cover and cook on a medium flame for 15 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
- Pour the tempering over the kolumbu and mix well.
- Serve hot.
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Accompaniments
Nutrient values per serving
| Energy | 146 cal |
| Protein | 6.8 g |
| Carbohydrates | 19.9 g |
| Fiber | 4.9 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 140.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 24.2 mg |
| Folic Acid | 41.1 mcg |
| Calcium | 35.1 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 12.9 mg |
| Potassium | 405 mg |
| Zinc | 0.5 mg |
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6 FAVOURABLE REVIEWS
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