MURUNGAKAI KOLUMBU/ NUGGEKAI HULI

Drumsticks also called as Murunga kai in Tamil / Nuggekai in Kannada huli is another delicious kolumbu which is a side recipe for either idly, dosa or with rice. This recipe is a bit modified from its original as I also used baked beans seeds.

(Sorry for fewer pictures!!!)

INGREDIENTS

Drumsticks- long pieces- 20

Baked beans- 1 full cup

Tomato- 1 chopped

onions- 1/2 chopped

Coconut- 1/2 cup, grated

Curry leaves- 5-6

Red chillies- 2 (Optional. only for more spicy)

Kolumbu melagha powder- 2 tb sp. (If not available, use sambar powder)

Tamarind- thick paste, 2 tb sp.

Mustard seeds & oil

Corinader leaves- few

Salt to taste

COOKING

1. In a pan, heat oil and saute mustard seeds and curry leaves

2. Add onions and tomatoes. Make sure to cook until its cooked to paste. 

3. Now, add and cook drumsticks and baked beans and continue stirring for 10 minutes by adding water.

4. Once drumsticks are cooked, add tamarind paste, salt and Kolumbu powder along with coconut. Check for spicy and salt taste.

5. Allow all to mix for 5 more minutes and finish it with coriander leaves

Murunga kai kolumbu is ready to serve. Serve with hot rice

Cooking time: 20-25 minutes. Serves- 4 people

HAPPY COOKING GUYS :)

PEAS KOLUMBU

When it comes to Weekend, my husband needs something special to eat. Even though whole week, in busy working days we eat more of Rasam and vegetable dry (sabzi/palya/poriyal), still there is demand for Rasam and I am thinking of other recipes - not just to eat but also to share in my blog. I had once prepared ladys finger (bendekai) puli kolumbu which turned out to be most delicious. The specialty of cooking and being in Tamil house is anything with tangy (tamarind) and spicy, you will get at least passing marks for the recipe you garnish. Coming back to my new try on peas kolumu!!! This is very similar kind of puli kolumbu but varies in frying broad beans, YES its chapparada avarakai in Kannada and avarakai in Tamil. Its very simple and easy so here I go... 

INGREDIENTS

Avarakai- 250 grams

Onion- 1, chopped into peices

Tomato- 1, chopped into pecies

Green chili-1 chopped

Coriander/cilantro - very little for garnishing and taste (as always I recommend)

Tamarind- 1 big lemon size

Kolombu melaga powder- 2-3 tb sp. ( I use aachi kolombu powder because the taste is very much adjusted for my cooking!  you can also use the other brands which is very comfortable for you. 

Tur dal- 1 cup cooked in pressure cooker

COOKING

1. we need to 1st saute mustard, green chilies and onions in oil until it turns brownish color
2. Then fry tomatoes for 5 minutes or until it is completely cooked
3. Now avarakai cut into long pieces could be added and fried for 15 minutes along with adding tamarind paste once in 2 minutes. By adding this way, it will make avarakai, a good tangy taste 
4. Now I added cooked and smashed dal. Usually dal is not used in kolumbu but I add this to give a good enough consistence. 
5. allow it for 7-8 minutes and then add 2 tb sp. of melaga powder and stir it often for 10 -15 minutes. 
6. This completes addition of all special magic ingredients for my style Kolumbu. garnish with washed coriander and serve. This serves 4 people. Preparation and cooking takes 20 minutes. 


I enjoyed eating just now and even got praising from my family. I am happy. You too, I wish... 

HAPPY COOKING!!!

VENDEKAI KOLUMBH

This is the most made, the most praised dish of south India.  We call it as bendekai huli in Karnataka and Vendekai Kolumbh in Tamil Nadu. It means ladies finder curry (Okhra). I could tell to every dish I prepare “I LOVE IT” so I choose to prepare it. If you like chat-pati tamarind on your tasty buds then you should be trying out this today.  

I dedicate this to my MIL who tought me this over a phone call and I did it

To Sauté–Following the order– Oil, Musturd seeds and curry leaves

Ingredients

Ladies finger– cut into small pieces

Tomato–1, cut into small pieces

Garlic–7-8 cloves

Onion–1, cut into small pieces

Tamarind– soked in water and smashed

Cilantro/coriander leaves

Kolumbh chili masala–2 tb spoon (The ratio of kolumbh chili masala and tamarind water should be 1:2 ratio)

Cooking

First, add ladies finger and fry it for 10 minutes.

Then sauté all ingredients as listed in “To sauté” list. Add garlic, onions and tomato.

Mix well to make it as a paste.

Add 2 tb sp. of Kolumbh chili  masala and double amount of tamarind water. Allow it to boil for few minutes and add salt to taste & coriander for flavor.

Serve with rice or chapatis. 
Dos and Dons– frying ladies finger till it is cooked is very important, otherwise the kolumbu chili powder and salt will not get into vegetable properly

HAPPY COOKING!!!