Tingalavre Kolombo with a ground masala is a recipe I learnt from my mother ! so here I am sharing it with you all !
Ingredients :-
To cook :-
- Tingalavaro – 1 cup (soaked for atleast 3 hours)
- 1 small potato, chopped
- 1 tomato,chopped
- 2 slit green chillies.
To Roast :-
- 1 tbsp – coriander seeds
- 1/2 tbsp – jeera,
- 1/4 tbsp methi seeds
- A big pinch of hing
- 1/2 tbsp chana dal
- 1/2 tbsp urad dal,
- A sprig of curry leaves
- 1 tbsp fresh coconut gratings,
- 6-7 red chillies
- 1 tsp ghee or oil.
To grind :-
All the above ingredients along with a piece of tamarind
For Tempering :-
For Tempering :-
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 sprig of curry leaves.
Method :-
Cook the pulses in a cooker adding chopped potatoes. open the cooker lid, add chopped tomato and green chillies and salt.
Roast the above mentioned ingredients
Grind the fried ingredients and tamarind with enough water to a smooth paste in a mixer.
Add this to the cooked pulse, check for salt and add water as per the consistency you desire . This is of medium consistency . Mix well and let simmer for 5 minutes. Finally give a tadka of ghee ,mustard and curry leaves.Close the lid as soon as you give the tadka to retain the aroma !
Konkani Khann Anik Jevan 
Thank you Veena for your amma's version of tingalavro kolmbo, it turned out very yummy !!
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