Mattu Gulla Kolombo

My neighbour Anuradha and her husband were kind enough to bring us fresh Mattu gulla all the way from Mattu. Every year they share some with us, and this time they brought extra on my request .
As the season is almost coming to an end, we made the most of it—preparing gulla sagle, thalasina, kolmbo, and more. A big thank you to Anuradha for this thoughtful gesture.
The taste was simply ultimate! The kolmbo turned out super aromatic, just the way Amma makes it. There’s nothing like a comforting meal of simple rice and kolmbo, paired with a few vodis/sandige—pure bliss!

Recipe credit Amma

Ingredients:

• Mattu gulla – ½ kg
• Drumsticks – 2
• Tomatoes – 3
• Potatoes – 2 (cooked)
• Toor dal – 1 cup (cooked)
• Salt to taste
  For the Sambar Masala:
• Ghee – 1 tsp
• Chana dal – 1 tsp
• Coriander seeds – 2 tsp
• Peppercorns – 10
• Cumin seeds – 1 tsp
• Methi seeds – a few
• Turmeric powder – ¼ tsp
• Hing – peanut-sized
• Grated coconut – 2 tbsp
• Curry leaves – a few
• Byadgi chillies – 2
• Ramnad chillies – 2
• Tamarind pulp – marble-sized
• Jaggery – 1 tbsp (or to taste)
  For the Tadka:
• Ghee – 2 tsp
• Mustard seeds – 1 tsp
• Curry leaves – a few
  Method:

1. Cook the Mattu gulla and drumsticks in enough water with a little salt.
2. Heat ghee and roast chana dal, coriander seeds, peppercorns, cumin seeds, methi, curry leaves, and chillies until aromatic.
3. Switch off the flame, then add turmeric powder and hing.
4. Add grated coconut, let it cool, and grind everything into a fine paste with tamarind pulp (or water).
5. Once the gulla is half cooked, add cooked potatoes, toor dal, ground masala, jaggery, and adjust salt.
6. Add chopped tomatoes and let it cook until everything blends well and turns aromatic.
7. Prepare the tadka by heating ghee, spluttering mustard seeds, and adding curry leaves. Pour over the kolmbo.
8. Garnish with fresh coriander leaves and serve hot.

Tastes best with simple rice and crispy vodis/sandige