Kolambo ( Mixed vegetable sambar)

 

                             Kolambo ( Mixed vegetable sambar)

Kolambo or mixed vegetable sambar is a Konkani style lentil-based stew cooked with a variety of vegetables and coconut based masala.                                                                                  

Cook time: 20 minutes

Preparation time: 20 minutes

Servings:4 people

Ingredients:

For masala:

1.       1 tsp coconut oil

2.       1 tsp chana dal

3.       1 tsp udad dal

4.       ½ tsp cumin seeds (jeera)

5.       1 tsp coriander seeds (kothambari)

6.       2-3 cloves (lavang)

7.       4-5 black pepper corns (miryakan)

8.       ¼ tsp Fenugreek seeds (methi seeds)

9.       Pinch of Asafoetida/hing

10.   4-5 bedgi mirchi or Kashmiri chilli

11.   ½ cup grated coconut(soyi)

12.   ¼ tsp Turmeric powder(haldi pitto)

13.   Tamarind (amsani), small marble size

 

Ingredients for tempering:

1.    1 tsp ghee or coconut oil

2.    ½ tsp mustard seeds(sasam)

3.    Pinch of asafetida or hing

4.    Curry leaves ( phanna pallo), 7-8

Remaining ingredients:

1.    Toor dal, 1 cup

2.    Potato, 1 cubed

3.    Cauliflower florets, ½ cup

4.    Carrot, 1 cubed

5.    Brinjal, 1 cubed

6.    French beans, 2-3 chopped lengthwise

7.    Capsicum, 1 cubed

8.    Drumsticks, 1 cut lengthwise

9.    Tomatoes, 2 cubed or grated

10.                       Salt to taste

11.                       Coriander leaves, ¼ cup

Instructions

1.    Firstly, pressure cook 1 cup toor dal by adding 2cups of water for 4-5 whistles.

2.    Cook all vegetables in a vessel. These should not be overcooked.

3.    For masala, heat a pan over low heat. Add 1 tsp coconut oil. Then add chana dal and udad dal. Fry for 1-2 mins. Then add all masalas one by one. Fry all masalas. Add chillis and then hing. Lastly add grated coconut and turmeric powder. Switch off the fire. Allow it to cool.

4.    After cooling, put the mixture in the blender and add marble size tamarind, little water and grind into a smooth paste.

5.    Put all the cooked vegetables, cooked toor dal, and ground masala in a pan. Cook for some time and add tomatoes chopped or grated. Add salt to taste. After boiling, garnish with coriander leaves.

6.    For tempering, heat a pan add 1 tsp of ghee. Put mustard seeds. After popping up of mustard seeds, add hing and curry leaves. Pour this tempering on the boiled Kolambo, mix well. Close the lid to seal the aroma.

7.    Serve hot with plain rice. You can also serve with appe or dosa also.