Monday, April 25, 2011

Kara Kolambu

      Its a simple recipe, but still done with much care. Tasting heaven with plain rice and pappad. You can also use "Sundakkai" (botanical name is "Solanum torvum" and "Turkey Berry" in English,"Bhankatiya, katai in "Hindi","Usthikaya" in Telugu and "Sundakkai" in Tamil) for additional flavor.So here goes the recipe.


Oil - 2 tbsp
Mustard - 2 tsp
Fennel seeds - 1 tsp
Sundakkai - 1 tbsp (optional)
Double beans - 2 cups
Drumstick - 2 (Chopped to 2-3 inch pieces)
Chili powder - 1/2 tbsp
Corriander powder - 1 tbsp
Salt as per taste
Besan flour - 1 tbsp
Tomato chopped - 1
Tamarind - 1/2 Lemon size
Garlic peeled and chopped - 4
Curry leaves - 1 sprig
Small onions - 10
Chana dal - 1 tsp
Urud dal - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida (Hing) - 1 pinch
Water - 10 cups
Oil - 2 tbsp



1)Soak the double beans overnight and pressure cook it for two whistles.
2)Soak tamarind in water and extract the juice.
3)Heat oil in a pan, splutter chanadal, uruddal, mustard seeds, fennel seeds (do not brown them) and Sundaikkai.
4)To this add the asafoetida powder, garlic, curry leaves and turmeric powder. Saute for a minute.
5)Add the onion and saute till they turn golden brown.
6)Then add the tomatoes and fry till it becomes pulp and next goes the double beans. Fry this for about 3-4 minutes.
7)To this add the chili power, coriander powder and salt, then stir in the tamarind juice and water.
8)Bring it to a boil(this is going to take 12-15 minutes), till oil floats on top.
9)Dilute the besan flour with little water and add this to the pan and stir continuously for 2 minutes. Then switch off the stove. Serve with plain rice, chapatis, dosa.


1)Can use other vegetable's also - Brinjal, drumstick, ladies finger, potatoes, Elephant yam, Chickpeas (both black and garbanzo).