More Kolambu-Tamil Nadu Style

INGREDIENTS:

Soak:

1.Cumin seeds-1 tbsp
2.Toor dhal-1 tbsp
3.Channa dal- 1 tbsp
4.Ginger-a chunk
Other:
1.Buttermilk
2.Grated Coconut flakes
3.Red chillies-1 or 2
4.Coconut oil
5.Mustard seeds
6.Vegetable of your choice-Okra,white pumpkin,lauki or pakodas
7.Curry leaves and cilantro leaves
8.Turmeric powder,coriander seeds powder,chilli powder
9.Asafoetida
10.Onions-Thinly sliced is optional(hotels use them but traditionally not)
11.Green chillies-4 or 5

PROCEDURE:

1.Grind coconut flakes and green chillies and the soaked ingredients to a smooth paste
2.In a pan with oil(I mix normal oil with coconut oil),add red chillies, mustard seeds,curry leaves,onions(optional),asafoetida,vegetables and fry well.
3.Once done,add the ground coconut-chilly paste we ground before.
4.Let it come to a boil. Add buttermilk and allow to boil a little bit. Do NOT overcook the kolambu,then the coconut taste is gone. All you need to check for is the ends of the pot/pan,the kolambu should come to a boil and bubbles should move to the center. Switch off immediately.
5.Pour coconut oil after cooking for extra flavor and garnish with very little cilantro leaves.

Note:I am not able to exactly give measurement of buttermilk and coconut since I always eyeball.Its equal parts.