Kolumb is a main course south indian dish that is like sambhar .. you mix it with rice and eat or you can use it as a side dish with chapati, rotis etc... I have already posted how to make the kolumb podi earlier.. and this is how you use the podi for making the kolumb ..
1 Cup (16 tbs)
3 1⁄2 Cup (56 tbs)
Spinach/Any leafy vegetable
2 Teaspoon, grated
1⁄4 Cup (4 tbs)
1. Chop spinach, tomato and cilantro.
2. Wash and rinse toor dal.
3. In a pressure cooker, place dal, 3 cups of water, tomato and spinach, cook for 8 to 10 minutes.
4. In a small bowl, place kulambu podi, grated copra, wheat flour, salt, cilantro, curry leaves and the remaining water. Mix well and add to the pressure cooked dal.
5. Heat the spinach dal mixture until it comes to a boil.
If you looking for a healthy, nutritious and vegan curry to go rice? Try this delicious Keerai Kolumb (Spinach lentil curry) It is so much like sambhar and yet different. You can modify the recipe adding any vegetable of your choice to the basic pigeon peas base. This recipe is such a great way to include boring spinach and other greens in your daily diet!