Veggie Thenga Paal Kolambu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 - drumstick
  • 1 - potato
  • 1 - carrot
  • 1/2 cup - peas/beans
  • 2 - small onions
  • 7 - garlic cloves
  • 1/2 cup - thick coconut milk
  • 2 tbsp - tamarind juice
  • 1 tsp - turmeric powder
  • 1 tsp - garam masala
  • 1 tsp - chilli powder
  • 1 tsp - coriander powder
  • 1 tbsp - oil
  • a pinch of cumin seeds
  • 1/2 tsp - mustard seeds
  • 10 - curry leaves
  • coriander leaves for garnishing
  • salt to taste

How to Make Veggie Thenga Paal Kolambu

  • Heat oil in a pan, add the mustard seeds and let them splutter.
  • Add the cumin seeds, curry leaves, onions, garlic and saute until fried well.
  • Add the vegetables and fry for 3-5 minutes.
  • Add salt, turmeric powder, chilli powder and coriander powder.
  • Add water and mix the ingredients well.
  • Allow the vegetables to get cooked.
  • Add the extracted tamarind juice and boil the preparation until the raw smell of tamarind goes and the vegetables have become soft.
  • Add garam masala and coconut milk and cook on low heat for 3-5 minutes.
  • Garnish with coriander leaves.
  • Serve with idli or dosa.
  • Recipe courtesy: Sharmi's Passions

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