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Vatha Kolambu

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  Garlic 8 Clove (40 gm)
  Pigeon pea 1 Tablespoon
  Brussel sprouts 8 Small (cut into half)
  Tamarind paste 1 Tablespoon (tamarind concentrate)
  Onion 1 Large, divided (1/2 chopped, 1/2 ground)
  Tomato 4 Tablespoon, crushed
  Coconut 1 Tablespoon, grated
  Mustard seeds 1⁄4 Teaspoon
  Fenugreek seed 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Black lentil 1⁄4 Teaspoon
  Green chilies 6 Gram
  Hing 1 Pinch
  Curry leaves 6 Gram
  Cooking oil 4 Teaspoon
  Regular salt 2 Teaspoon
  Water 2 Cup (32 tbs)
  Gramflour 1 Tablespoon
  Sambar powder 2 Teaspoon

1. Soak the tamarind in hot water for 10 minutes and take out the pulp (you should be able to get 2 cups of tamarind water from this).
2. In a microwave safe bowl, add toor dal in 1 cup of water and microwave it for 3 minutes.

3. In a pan, heat oil, fry mustard seeds, urad dal, garlic, fenugreek seeds, cumin seeds, green chillies, curry leaves, toor dal, sambar powder and ground onion for 3 minutes.
4. Add chopped onion, hing, salt, tomato and stir for few minutes.
5. Add chopped brussel sprouts, 1 cup tamarind concentrate and mix for 3 minutes.
6. Add the remaning tamarind, 1 cup water, grated coconut and mix gently.
7 Stir in the gram flour, 1 cup water and cook covered for 7 minutes.

8. Serve the curry with white rice, or chapati garnished with chopped cilantro.

Recipe Summary

Difficulty Level: 
South Indian
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Vegetable Tamarind Curry

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Vatha Kolambu Recipe Video, Vegetable Tamarind Curry