SavithaRaj’s Spice Land: Discover the Delights of Kara Kolambu

SavithaRaj’s Spice Land is a culinary haven where flavors come alive, and one dish that stands out among the rest is her exquisite Kara Kolambu. With its simple yet carefully crafted recipe, this dish elevates the taste of plain rice and pappad to heavenly levels. For an additional burst of flavor, SavithaRaj suggests using “Sundakkai,” also known as Turkey Berry or Solanum torvum in English, “Bhankatiya” or “katai” in Hindi, “Usthikaya” in Telugu, and “Sundakkai” in Tamil. Let’s dive into the recipe and explore the delectable world of Kara Kolambu.

Ingredients:

– 2 tbsp oil

– 2 tsp mustard seeds

– 1 tsp fennel seeds

– 1 tbsp Sundakkai (optional)

– 2 cups double beans

– 2 drumsticks (chopped into 2-3 inch pieces)

– 1/2 tbsp chili powder

– 1 tbsp coriander powder

– Salt to taste

– 1 tbsp besan flour

– 1 chopped tomato

– 1/2 lemon-sized tamarind

– 4 cloves garlic, peeled and chopped

– 1 sprig curry leaves

– 10 small onions

– 1 tsp Chana dal

– 1 tsp Urad dal

– 1/4 tsp turmeric powder

– 1 pinch of asafoetida (hing)

– 10 cups water

Recipe:

1. Soak the double beans overnight and pressure cook them for two whistles.

2. Soak tamarind in water and extract the juice.

3. Heat oil in a pan and add Chana dal, Urad dal, mustard seeds, fennel seeds, and Sundakkai. Be careful not to brown them.
4. Add asafoetida powder, garlic, curry leaves, and turmeric powder to the pan. Saute for a minute.

5. Add onions to the pan and saute until golden brown.

6. Next, add the chopped tomatoes and fry until they turn into a pulp. Then add the cooked double beans and fry for 3-4 minutes.
7. Stir in the chili powder, coriander powder, and salt. Pour in the tamarind juice and water.
8. Bring the mixture to a boil and let it simmer for 12-15 minutes, or until oil floats on top.
9. Dilute the besan flour with a little water and add it to the pan. Stir continuously for 2 minutes. Then switch off the stove.

10. Serve the Kara Kolambu with plain rice, chapatis, or dosa.

Tips:

– Apart from double beans, other vegetables that can be used in Kara Kolambu include brinjal, drumstick, lady’s finger, potatoes, elephant yam, and different varieties of chickpeas (both black and garbanzo).

SavithaRaj’s Spice Land is known for its passion and attention to detail in creating flavorful dishes. Kara Kolambu stands as a testament to their culinary expertise. With its perfect blend of spices and the subtle tanginess from tamarind, this dish promises to tantalize your taste buds. So, why wait? Step into the world of SavithaRaj’s Spice Land and experience the magic yourself.