Saturday, 26 October 2013

Kolambo (Sambar)

This is a semiliquid side dish popularly known as Sambar in india and Kolombo in Konkani. This is prepared with goodness of indian spices and wholesome vegetables which makes it healthy and tasty too.

For preparation of Sambar powder.
3 teaspoons of coriander seeds,
3 Byadgi red chilles,
half teaspoon turmeric,
1 teaspoon cumin seeds/Zeera,
half teaspoon fenugreek seeds/Methi seeds,
1 teaspoon chanadal,
1 teaspoon Urad dal/Slit black gram,
1 teaspoon sesame seeds,
half teaspoon mustard seeds,
2 pinch hing/Asafoetida
4-5 curry leaves.
1 clove and an inch of cinnamon,
The making of Sambar powder :
  • Dry roast each ingredient until they release their aroma(See to it that it doesnot burn). Cool them and grind  them into fine powder.
How to make Sambar/Kolombo?
2 medium sized Brinjals,
1 medium sized potato,
2 Drumsticks,
100 gms yellow pumpkin,
1 Slit green chilly,
2 teaspoon tamarind paste,
200 grams Boiled Toor Dal (Arhar Dal ) with 2 medium sized Onions/50 gms Onion Shallots(Sambar onion),
Salt to taste,
  • Take a pressure pan(Cooker) , add boiled toordal, pumpkin,potato and brinjal cut into medium sized cubes, drumsticks cut into 3 inch pieces.
  • Add Salt to taste, tamarind and above prepared Sambar powder(3 tsp ) and one cup of water.Close the lid of cooker.
  • Bring 2 whistles. Open when cooker cools down,
  • For seasoning: Heat a 2 tespoon of cooking oil in a seasoning pan, add mustard seeds ,when they start spluttering add sesame ,curry leaves and red chillies.Close the heat.
  • Add the above seasoning to the Sambar/Kolombo.
Serve hot with rice /chapathi.

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