Saturday, January 23, 2016

Black Eyed Peas Radish Sambar.

Alsandebee ani Mulangi ghalnu Kolumbo / Black Eyed Peas And Radish Sambar .....

Kolumbo (in Konkani) or more so known as sambar is a regular one at home. We have this usually with rice, dosa, Idly or roti. I prepare kolumbo or sambar with many variations using different dals or pulses. Here I have used Alsandebee (in Konkani) / black eyed peas in making sambar. Try it out for a change from the regular sambar and you are sure to love it. The making of sambar is simple as I have used ready made sambar masala powder available in Mangalore stores in Mumbai. In the coming days I will post sambar recipe where masala is ground instead of using ready powder. So do keep in touch with my blog for more of awesome sambars.

Soak 1 cup of Alsandebee / black eyed peas in water overnight. Next day, wash well and put it in the pressure cooker with sufficient water and pressure cook to one whistle. Remove and keep this ready aside. Peel off the skin and slice mulangi / radish into triangular cuts. Wash in plenty of water and keep it ready aside.

Soak a small marble sized tamarind in ¼ cup of luke warm water and make a pulp of it. Clean, pick and chop 2-3 tablespoon of coriander leaves. 

Add the cooked alsandebee / blackeyed peas and mulangi / radish in a thick bottomed vessel with just enough water. Do not add much or else the kolumbo / sambar will become watery. Bring to a boil. The mulangi / radish slices should get cooked. Add in the tamarind pulp and mix well. Now lower the heat.

In a thick bottomed small pan, heat 2-3 tblsp of oil, when hot add 1 tsp mustard seeds, when they start spluttering add 10-12 curry leaves, 1 tsp hing powder and finally 2 large tablespoon of sambar powder (available in stores). Fry for a minute and add this to the alsandebee and mulangi mixture. Add salt to taste and mix well. Add in more water only if necessary to bring to a semi thick consistency. 

Bring the Kolumbo / sambar to boiling point and then lower the heat and simmer for a good 10-15 minutes. Remove from heat and garnish with coriander leaves. Leave aside covered for 10-15 minutes for the flavours to seep in well. Serve hot with rice or roti.

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