Tuesday, September 15, 2015

Tingalavre (white beans) Kolumbo.

Tingalavre (white beans) Kolumbo With Potato And Tomato ... A delicious kolumbo / sambar that tastes awesome with rice / roti / dosa etc. ...... Yummy .....

** Tingalavare is a beans that is very much common in an GSB / Konkani Saraswath house. We simply love these white beans which are semi sweet. Many dishes are cooked with lot of variations with these beans. I have already included saar upkari prepared using these and also kolumbo previously. Here i have added some potatoes. More varieties to follow soon.

** Here is the preparation of Tingalavre Kolumbo / Sambar .....

** Peel off the skin and cut into large sized cubes 4-5 medium sized potatoes and put them in water and keep aside.

** Soaking in water removes excess starch in the potatoes and also arrests the blackening of the same.

** Wash and chop to cubes 3 medium sized tomatoes and keep them also ready aside. 

** You need about 4-5 cups of tingalavre (white beans) for this recipe. Wash and soak these overnight in plenty of water or for at least 8 hours.

** Next morning drain off water, wash again in plenty of water and put them in pressure cooker. Add in the potatoes too along with sufficient water and pressure cook on medium heat to 2 whistles.

** Note : You should add enough water to this for the ingredients to get cooked properly. The water level should be at least about an inch or two above the level of the tingalavare / white beans and potatoes.

** Allow the pressure in the cooker to fall on its own. Once you are able to open the lid do so and keep it aside ready. 

** Now put in the cooked ingredients in a thick bottomed vessel. Add salt to taste, 2 tblsp of prepared hing water and the tomatoes cubes. Add in a cup of water and mix well. Add more water if necessary to bring to a curry consistency. Bring this to a boil, then lower the heat to minimum.

** For Masala : Meanwhile, heat ½ cup of oil, when the oil gets hot add in 1 large tsp of rai (sasam / mustard seeds) and when it starts to splutter add in 10-15 curry leaves followed by 3-4 tblsp of Sambar Powder. Fry well, sprinkle some water if you find the masala getting burnt and then pour over the curry in the vessel. 

** Mix well. Remember to add 1 tblsp of hing powder after adding in curry leaves if you are using hing powder to prepare the curry and not the prepared hing water.

** Note: I have used Sambar Powder available in South Indian Stores (Mangalore Stores) here you can use any one that is available to you.

** Put the vessel on medium heat and bring to a boil, stirring often. Once the Tingalavre Kolumbo comes to a boil, lower the heat to medium and simmer the curry for a good 15 – 20 minutes. You can garnish the kolumbo with some finely chopped coriander leaves. 

** The kolumbo is done and ready to be served. Serve hot with Rice, Roti or any other accompaniment of your choice. A lovely sambar that can be enjoyed by both young and old alike. I served it with thalipeeth. This kolumbo goes very well even with Idly / Khotto / Mudo.

** For Preparing of Hing / Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. You can add hing / asafoetida powder if you do not have access to the gummy form of hing.

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