Dev, this kulambu was very tasty when eaten with steaming rice, top with a spoon of gingelly oil.


KOLLU KULAMBU

Ingredients:

200 grms kollu, soaked over night

1 tbs gingelly oil
2 dry red chillies broken
1 tsp mustard seeds
1 sprig curry leaves

To Grind Into A Paste:
200 grms shallots
200 grms tomatoes chopped
6 pips garlic

2 tsp red chillie powder
¼ tsp turmeric powder
3 tsp coriander powder
1 cup of tamarind juice from 1 lime sized tamarind
Salt to taste

1 tbs cut coriander powder

Method:
Boil the kollu, till cooked well. Then grind it into a coarse paste.
Heat oil in a wok, add in the mustard seeds, red chillie and curry leaves.
Let them splutter, add in the ground paste, sauté till oil rises.

Add in the chillie powder, turmeric powder, coriander powder.
Add in the tamarind juice and salt to taste.
Add in the ground kollu paste, let it come to a boil on medium flame.

Add little water if needed. Cook till the gravy is thick .
Add in the cut coriander leaves and remove.
Serve with steaming rice or roti.