Topic started by Senthil (@ 192.91.75.29) on Fri Nov 16 17:06:54 .
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Pakota Kolambu

First Pakota Preparation:

Besan flour: rice flour – 3:1 ratio

Add to the above flour – finely chopped onions, green chillies, sliced ginger/ garlic, curry leaves, coriander, little red chilli powder, turmeric powder, salt. Add some water and prepare the dough – important: don’t make it too watery. I am not specifying the exact quantities of each item, I leave it to your taste and judgement. If you don’t like something (say garlic), you can leave it, no hard and fast rules in cooking!!!

Then fry the pakotas in medium high hot oil. Pakatos should not be too crispy, they can be a little soft as soft ones taste better with the kolumbu.

Now Kolambu Preparation:

Put some oil in the pan. When it is hot, add one spoon sombu powder (perum jeeragam – you can use mixie to make these powders, and you can use store and use these powders for a long time), once sombu powder turns brown (be careful if you allow more time it would turn black) then add curry leaves. Then add finely chopped onions, then long slit green chillies, tomatoes. Fry them until it becomes a paste. Now you have to add tamarind water, then chilli powder + coriander powder, one spoon black pepper powder, turmeric powder, salt. You can also add some coconut milk (or coconut paste) if you want. This should boil well and it would give a good smell. Adjust the spice level of the kolambu by checking everything – add anything if it’s less. It’s good if the gravy is little thick and not too much watery, and also if tamarind level is little more than normal kolambus.

Now it is time to put the pakotas inside the kolambu. Add all the pakotos to the kolambu and reduce the heat (keep it medium). Let it stay like that for 10 mins. Periodically check how it is coming.

Now enjoy the kolamboo, it goes well with hot rice and less spicy vegetable curry as a side dish. Generally, the curry tastes better the next day once the pakotas are soaked well and the flavor gets inside.

Additional Tips:

(1)You can try variations for the pakota preparations by trying adding the following items: spinach, potatoes, brinjal (separate or mixed) You can also add one spoon jeera to the pakotas.
(2)Instead of pakotas, you can wet grind (using mixie) - the following stuff: 2 times channa dhal + 1 time toor dhal + 3 or 4 spoons moong dhal. Soak this stuff in water for couple of hours and grind them without adding too much water. Then this kolambu is called 'parupu vadai kolambu':-)

Tell me how you like this recipe after trying it out – I will post more recipes for some rare dishes like egg adai kolambu (anybody heard of it? It’s another delicious dish)

- Senthil

Responses:

• From: Gaya3 (@ 1cust239.tnt2.mercerville.nj.da.uu.net) on: Sun Nov 18 17:27:17
  
  Hi Senthil,
  
  thanx a lot, my friend.....thanx a lot for the recipe , i will try and let u know...And, by the way, thanx a lot for ur search for this recipe for me.........
  Thanx,
  Take care,
  Gaya3.
  
  
• From: Gaya3 (@ 1cust239.tnt2.mercerville.nj.da.uu.net) on: Sun Nov 18 17:28:52
  
  and, by the way, did u find out the side dish of the muslims, which u were asking earlier......if u have , please let the people know.........
  
  LET, all know about the recipe........
  
  Thanx,
  Take care,
  Gaya3.
  
  

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