“Jenavro~Batate Kolumbo/White Val Beans~Potato Sambar" ... A simple delicious kolumbo/sambar that can be relished with rice/dosa/Idly/Roti ... Yumz ...
** Kolumbo or sambar needs no introduction anywhere in the world as it has now become famous worldwide. Almost all Indian settled anywhere in the world prepare this delicious dish to be relished either with rice or Idly / dosa. I have posted kolumbo many times in different varieties with different combination of pulses / beans or vegetables. This time I prepared the same with Jenavro known as white val bean in English. A simple yet delicious curry that I served with dosa. I will not run into much details as I have already written enough before. I am also sharing a link at the bottom of this recipe of the same dish prepared with tingalavro / that is white beans where I have added in the steps of preparation of the kolumbo. Please check the same if you want to have a deeper knowledge or are a newbie to sambar / kolumbo.
** Here is the simple method of preparation of Jenavro~potato~hogplum~tomato Kolumbo (Sambar) … My Style …
** You need about 2 cups of Jenavro (White Val Beans) for this recipe. Wash and soak these overnight in plenty of water or for at least 8 hours.
** Peel off the skin and cut into large sized cubes 2-3 medium sized potatoes and put them in water and keep aside.
** Note: Soaking in water removes excess starch in the potatoes and also arrests the blackening of the same.
** Next morning or after 8 hours, rinse under plenty of running water, drain and put it into a pressure cooker pan in an even layer. Now add the cut potatoes above the bean in a layer and add in enough water for cooking. The level of the water should be an inch above the ingredients layer in the cooker.
** Pressure cook on medium heat to 2 whistles. Remove and keep this aside to cool. Let the pressure in the cooker fall on its own. Once you are able to remove the lid, do so and keep it ready aside.
** Wash and chop to cubes 2 medium sized tomatoes and keep them also ready aside.
** Now put in the cooked ingredients in a thick bottomed vessel. Add salt to taste, 2 tblsp of prepared hing water (if adding water) and the tomatoes cubes. Add in a 1-2 cups 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 2-3 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 Kolumbo comes to a boil, lower the heat to medium and simmer the curry for a good 15 – 20 minutes. Now remove from fire and garnish the kolumbo with some finely chopped coriander leaves.
** “Jenavro~Batate Kolumbo/White Val Beans~Potato Sambar" is done and ready to be served. Serve it hot with Rice, Roti, dosa or any other accompaniment of your choice. A lovely sambar that can be enjoyed by both young and old alike. I served it with dosa and it tasted awesome. Do try this out and enjoy with your family and friends.
** Here is the link to the step procedures of preparing kolumbo/sambar with sambar powder …
** You can also go through the link given below for other types of kolumbo’s with different combinations posted in the blog …
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