"Bhenda Kolmbo (Kolumbo)/ Lady's Finger Sambar" ... Kolumbo is a dish from GSB Konkani Saraswat Cuisine close to Sambar with the minute difference being addition of ground masala instead of powder for Kolumbo ... while sambar is thinner textured and served usually with idly/ dosa, kolumbo is mostly served with rice/ sheetHa though you can serve it with any other dishes too ... a famous dish worldwide, here is my simple kolumbo prepared using Bhendi and tomatoes … tastes awesome served with steamed rice ... Yummilicious ...
** Sambar is a worldwide famous dish that is served mostly with Idly or Masala Dosa. It is a very famous South Indian Dish that has reached worldwide and become a household item for many people who relish this dishes preparing it in a method to their own liking and relishing it with different accompaniments. However when it comes to Kolumbo a dish from GSB Konkani Saraswat, I must mention that it is same as sambar known more popularly, but prepared with the addition of ground masala that includes coconut that gives the thickness to gravy.
** Kolumbo is a thicker consistency curry unlike sambar and is usually served with rice while the later ie sambar is usually served with dosa/ idly/ breakfast item. However, over the years habits have changed and with nuclear family and kolumbo is referred as sambar in many homes, prepared using powder as the quantity needed is lesser. It is always a good idea to use some coconut for kolumbo as we need a thicker masala for best in taste and added bulk. But then each family has their own preference so just go ahead and enjoy dishes your way.
** At times when in a hurry instead of frying ingredients for grinding masala, I too just grind coconut, sambar masala powder along with tamarind and I am done, that’s the next best thing to freshly prepared ones. While my saraswat friends will understand the desire for relishing Kolumbo, for others once again I mention that its very close to sambar and if not desired to go all the way into grinding the masala, you can always go ahead with the powder method which I have posted several times to which I am sharing a common link at the bottom of this recipe.
** Here is my recipe for "Bhenda Kolmbo (Kolumbo)/ Lady's Finger Sambar" .... My Style, try it, sure to be loved by all ....
** Ingredients :
Tuvar Dal/ Tur Dal/ Tori Dali/ Pigeon Peas/ Toor Dal/ Togari Bele : ½ cup
Lady’s Finger/ Bhenda/ Bhendi/ Bhendekayi/ Okra : 12- 15 large sized
Tomatoes : 2-3 medium sized
Coriander leaves/ Dhania/ Kothambari Pallo : ½ cup
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Oil/ Tel/ Tela : 1-2 tblsp
Coconut/ Soyi/ Nariyal : 2-3 tblsp freshly grated
Coriander Seeds/ Kothambari/ Dhania : 2-3 tsp
Urad Dal/ Black Gram Dal : 1 tsp
Chana Dal/ Bengal Gram Dal : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Black Pepper Corns/ Mire : ¼ tsp
Gummy Hing/ Hing (Asafoetida) Powder : a small piece or if powder ½ tsp
Kashmiri Dry Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Curry Leaves/ Kadipatta/ Karbevu : 5-6 fresh ones
Tamarind/ Chinchama/ Imly : small marble sized pieces
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
** Wash and pressure cook Tuvar dal adding about 1 cup of water to 3-4 whistles. Let the pressure fall on its own, then remove and mash it well either with a churner or a blender to a smooth consistency and keep it ready aside.
** For Masala to be Ground : Heat oil in a small kadai, when hot add coriander seeds, urad dal, chana dal, jeera, methi, pepper corns and fry for 1-2 minutes stirring without letting burn. Then add the gummy hing/ powder, fry for minute. Add curry leaves, red chillies and further fry for1-2 minutes. Lastly add coconut and fry all together until coconut turns into reddish brown and you get a nice aroma. Take care not to burn the masala, remove and let cool a bit, then add into into a mixer grinder with tamarind and grind to a fine rava textured masala adding minimum water as is required, keep it ready aside.
** Wash, cut off both side edges of Bhendi and then cut into 2-3 inch length sized pieces or smaller if desired (Individual preference). You can either use micro wave to cook them or you can cook it in a kadai for a few minutes only. We just need to cook it 50% done. Add this to cooked- blended dal, check consistency and bring to a boil. Wash, wipe dry and cut tomatoes into 6-8 pieces and add to the cooking dal and mix well.
** Note : Addition of tomatoes is individual choice. Amma always added it as dad liked it and the habit has been continued as we love it. Having said that if you are wondering then why I have added tamarind, I must confess that the tomatoes available these days are not sour enough and we have just added minimum. In case you avoid adding tomatoes then do increase the amount of tamarind slightly while grinding.
** Add in the ground masala, salt to taste, water as is required to bring to required thickness, mix well and cook on medium heat stirring often until you see bubbles appearing on the surface. Lower the heat and let simmer for 5-10 minutes taking care to see that it does not stick to the bottom of vessel. The consistency should be that of curry as once kolumbo cools and rests it turns out slightly thicker. Add coriander leaves after cleaning and finely chopping them (add only leaves and not the thick stems).
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they splutter, add curry leaves, fry for a few seconds only. Remove and pour it over simmering Kolumbo/ Sambar and mix well. Continue cooking for 1-2 minutes and then immediately remove and keep it aside covered to rest for 10-15 minutes for the flavors to be infused well and its ready to be served.
** Note : Addition of Coconut Oil is a matter of individual choice and you may use any desired by you or as is your habit. However, try adding coconut oil once, it is not only aromatic but healthy too, You may love it, just like we south Indian do.
** "Bhenda Kolmbo (Kolumbo)/ Lady's Finger Sambar" is done and ready to be served. This type of Kolumbo tastes best served hot with steamed rice or boiled rice during meals along with some papad or vodi/ fryums. You can also serve it with Roti/ Chapati/ Parathas if for some reason you avoid rice or are not fond of it, tastes equally good. The same Kolumbo can also be served with Idly/ Dosa/ Oondi in which case you can just add some extra water to make it slightly thinner textured. Remember sambar is slightly thinner textured than that of kolumbo, and again, Idlies always need slightly thinner textured sambar for best in taste. Do try this out and enjoy with your family and friends serving it any way you or your family/ friends prefer, it tastes great either way.
** Sharing common links to “Kolumbo/ Sambar” recipes below, please do browse through for more choice and easier methods …
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