Khara Kolamb

How to Prepare

1. Pressure cook the toor dal with turmeric powder and 4 cups of water for 3 whistles. Mash it well and set aside.
2. In a large pot, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
3. Add chopped onions and sauté until golden brown.
4. Add tomatoes and cook until they turn mushy.
5. Add the ground khara kolamb masala paste and sauté for 2-3 minutes until the raw smell disappears.
6. Add the chopped vegetables (drumsticks, beans, carrots) and mix well.
7. Pour in 10 cups of water, add salt, and bring to a boil. Simmer for 15 minutes until vegetables are tender.
8. Add the cooked dal and tamarind extract. Mix well and simmer for another 10 minutes.
9. Adjust consistency with water if needed and check for seasoning.
10. Garnish with chopped coriander leaves and serve hot with rice or idli.