1. Thattaipayar ---- 1 cup ( dry roast in a kadai )
2. small onions ---- 20 nos ( chopped )
3. Tomato ---- 1 no ( chopped)
4. Red chillies ---- 4 to 5 nos
5. coriander seeds ---- 1 tablespoon
6. Turmeric powder ---- 1/4 teaspoon
7. salt to taste
8. grated coconut ---- 4 tablespoons
9. oil ---- 1/4 teaspoon
10. mustard , jeera , fenugreek seed ---- each 1/4 teaspoon
11. Asofotida ---- 1/4 teaspoon
12. curry leaves few
13. any one vegetable ( brinjal , drumstick,bottle gourd, mushroom )---- any variety 2 or 3 nos
Preparation Method
1. Heat a kadai & dry roast the thattaipayar and keep it aside.
2. grind the coconut to a smooth paste.
3. Heat a kadai & fry red chillies & coriander seeds , then cool it and grind it to a smooth paste adding little water to it.
4. Heat a pressure cooker and add the roasted & washed thattaipayar , grinded chilli & coriander paste , turmeric powder, chopped tomato and add 2 cups of water and pressure cook it for 2 to 3 whisles.
5. Now open the lid of the pressure cooker and again heat it and add salt to taste , any one of the chopped vegetables and grinded coconut paste and bring this to boil.
6. Meanwhile it is boiling heat a separate kadai and add 1/2 teaspoon of oil to it and add mustard , jeera , fenugreek seeds , chopped onions , asofotida and curry leaves, and saute this till the onions comes to golden brown. Then put-off the flame and add this to the boiling kulumbu.
7. When the kulumbu is thick enough & the vegetable is soft & cooked then put-off the flame.
Serve this for white Rice or even with kumbu satham or Ragi kalli or even with Iddly , dosa.
note;
* This is one of the traditional method of cooking.
* The dry roast thathaipayar gives a nice aroma to this kulumbu.
* more over the vegetable which we add to this kulumbu also tastes good with a nice aroma.
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