Well, Raddish is one of the stinky vegetables that no one wants to open it's dish in public. Yet, yet it's dishes are indeed tasty (provided you stick to eating them @ the luxury of your own home, better yet in your own room). Today we had prepared Raddish Kolumbu. It was indeed yummy with the Apples & Bell peppers Gojju. Want a 'byte' of the kolumbu - here it is... Want to know how to prepare it?Items you need:
[1] Raddish - a couple
[2] Coconut - depends on how many chillies you put
[3] Turmeric - a spoon
[4] Mustard seeds - a teaspoon
[5] Cilantro seeds - 10 to 15 seeds
[6] Red chillis - depends on the level of hotness
[7] Toor Dal - 1 or 2 measures
[8] Rice - a handful
[9] Salt - to taste
[10] Water - the universal requirement
Recipe:
[1] Put some Toor Dal in the pressure cooker alongwith some water (as if you did not know that). Put water enough to soak the dal and the quantity is upto you depending on how much kolumbu you want.
[2] Chop the Raddishes into roundlets. Put the cut raddishes in a vessel. Yes, you need to add water. Put the vessel for boiling in moderate to high flame.
[3] While the 2 are getting cooked, you are ready to make the spicy gravy for the kolumbu.
[4] Put some coconut, cilantro seeds, rice, turmeric, mustard seeds, red chillies and water into a mixer and grate them finely.
[5] Once the pressure cooker whistles for about 2 or 3 times, turn off the flame under the cooker and allow to cool.
[6] Check if the raddish is cooked and if so, add the grated gravy to the raddish
[7] Let the mixture cook for sometime under a low flame (Please take care in continously stirring the mixture as the base might get burned on the inside giving you a burnt taste)
[8] Once the mixture is cooked, add the cooked dal and stir to completion
[9] After it is cooked and boiled turn off the flame under the vessel and Raddish Kolumbu is ready!
Wasn't that easy? Just make sure you dont burn the vessel used for the Kolumbu.
Enjoy folks, feeling really sleepy after the sumptuous dinner.
Good night!
[1] Raddish - a couple
[2] Coconut - depends on how many chillies you put
[3] Turmeric - a spoon
[4] Mustard seeds - a teaspoon
[5] Cilantro seeds - 10 to 15 seeds
[6] Red chillis - depends on the level of hotness
[7] Toor Dal - 1 or 2 measures
[8] Rice - a handful
[9] Salt - to taste
[10] Water - the universal requirement
Recipe:
[1] Put some Toor Dal in the pressure cooker alongwith some water (as if you did not know that). Put water enough to soak the dal and the quantity is upto you depending on how much kolumbu you want.
[2] Chop the Raddishes into roundlets. Put the cut raddishes in a vessel. Yes, you need to add water. Put the vessel for boiling in moderate to high flame.
[3] While the 2 are getting cooked, you are ready to make the spicy gravy for the kolumbu.
[4] Put some coconut, cilantro seeds, rice, turmeric, mustard seeds, red chillies and water into a mixer and grate them finely.
[5] Once the pressure cooker whistles for about 2 or 3 times, turn off the flame under the cooker and allow to cool.
[6] Check if the raddish is cooked and if so, add the grated gravy to the raddish
[7] Let the mixture cook for sometime under a low flame (Please take care in continously stirring the mixture as the base might get burned on the inside giving you a burnt taste)
[8] Once the mixture is cooked, add the cooked dal and stir to completion
[9] After it is cooked and boiled turn off the flame under the vessel and Raddish Kolumbu is ready!
Wasn't that easy? Just make sure you dont burn the vessel used for the Kolumbu.
Enjoy folks, feeling really sleepy after the sumptuous dinner.
Good night!
No comments:
Post a Comment