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Poondu - around 25 to 30 pieces.
- 2 tsp.
Black pepper - 1 tsp (if needed very hot you can add as per your taste).
- 2 (again according to taste).
- 1 tsp.
- 1 small ball.
Kadi Patha - a couple of them.
Salt - to taste.
How to Make Poondu Kolambu
Soak the tamarind in water and make a thick paste of it.
Fry garlic in ghee until the smell goes, which adds more flavour to the kolambu.
Fry all the other ingredients and add the tamarind.
In a kadai, take the mixture and boil well along with poondu and salt according to taste.
Once it thickens, it is ready to be served with hot rice, gingili oil and pappad.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.