This is a typical Iyengar recipe again and not a common one at that. As a kid I never used to like it because it didn’t have the quintessential ingredient of a sambhar-like dish which was tamarind and sambhar powder! But eat this with rice and some gojju on the side and makes up for all that! This dish is surely an acquired taste 😉 This kootu/KoLambu/Kuzhambu, whatever the Iyengars choose to call it, can be made with a combination of vegetables.
You can make this with dill and carrots, or averekai/ lilva or cabbage or peas, beans and carrots, the list is endless! I made it with spinach and lima beans the way amma makes it whenever she comes to the US. I love the raw flavors of dhaniya, turmeric and hing! To make it more healthy and use less coconut, amma uses a handful of almonds.
Ingredients : Serves 4
2 bunches of spinach
1 cup of frozen lima beans
1 cup toor dal, pressure cooked
2-3 table spoons of corainder seeds, dhaniya roasted.
3-4 red chilies
1/2 teaspoon turmeric
1/2 teaspoon mustard seeds
2 tablespoons of coconut
5-6 almonds soaked
a pinch of hing
2-3 cups water
salt to taste
Bring 2 cups of water to a boil, add the toor dal. Let this simmer for 5 minutes. Add the spinach and lima beans. Into a blender add all the dry ingredients with the almonds and grind to a smooth paste adding water. Add this paste once the spinach and lima beans are cooked and add the rest of the water. Add salt to taste. Simmer this for about 10 minutes. If you want a richer consistency, you can add some milk to this.
Sever with rice and any kind of gojju.