"Beetroot Kolumbo (Chukandar Sambar)" … this is a simple- delicious dish from GSB Konkani Saraswat Cuisine that pairs well when served with Idlies/ Vadas/ Dosas/ Appo etc. ... you can serve it with rice if desired too ... do try it and enjoy it the way you prefer with your family and friends ... Yummilicious ....
** There is nothing new I can mention about Sambar/ Kolumbo that a GSB Konkani Saraswat does not know of. For others, they can easily browse through the recipes shared in my blog for more details. Globally sambar is a side dish served with either vada, idly or masala dosa, but for a Amchi it is more so popularly known as Kolumbo when served with rice and there are plenty of variations in them. I have shared a common link at the bottom of this recipe for easy access to all Sambar/ Kolumbo recipes, do browse through.
** The difference between the two ie Kolumbo and Sambar lies in the masala. For Kolumbo coconut based spiced ground masala is added while for sambar only spiced powder is added. Kolumbo is thicker in consistency while sambar is thinner textured, however in some homes in the southern parts Kolumbo is served for all purpose if they have a large family. Again, with nuclear family these days all of us have switched on to addition of powder be it in the case of kolumbo or sambar as it fits when quantity needed is lesser.
** Sambar Powder is easily available in stores, however, you will have to check its authenticity for the best product and then you will have no issues. Here I have used powder as I prepared the sambar to be served with dosa’s, the same can be served with Idly, appo or rice too. I have used Beetroot along with tomatoes while the base is of tuvar dal. Simple to prepare, yet a tasty sambar and as for beetroot it not only adds on a lovely color but is healthy too, so do give it a try and enjoy with your family and friends.
** Here is my recipe for "Beetroot Kolumbo (Chukandar Sambar)" … my style …
** Ingredients :
Tuvar Dal/ Tori dali/ Tur Dal : 1 cup
Beetroot/ Chukandar : 3-4 medium sized
Tomatoes : 2-3 large sized
Onion/ Piyavu/ Kanda : 2-3 medium sized
Tamarind/ Chinchama/ Imly : small marble sized or ½ tsp paste
Coriander Leaves/ Kothambari Pallo/ Dhania : handful finely chopped.
Ghee/ Toop : 1 tblsp
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 3-4 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh
Hing/ Asafoetida Powder : ½ - 1 tsp
Sambar Powder/ Kolumbe Pitti : 2-3 tblsp
** Wash tuvar dal and add in a pressure cooker with water say about 2 inches above the level of dal and pressure cook on medium heat to 1 whistle. Lower the heat to minimum and let cook for another 3-4 minutes, then raise the heat and cook to 2-3 whistles. Rest aside to let the pressure release on its own and when able to open the lid, remove and churn the cooked dal to a smooth texture and keep it aside ready.
** Peel of the outer skin of the beetroots and cut them into small ½ inch sized cubes. Wash and add into pressure cooker along with water to the level of the beetroot pieces and pressure cook on medium heat to 2 whistles. Rest aside to let the pressure release on its own, then open the lid and add the cooked beetroot pieces to the dal along with the water in which it is cooked, mix well and keep it aside ready.
** Soak tamarind in ½ cup of warm water for a few minutes ie until softened, then squeeze out the pulp and add to dal- beetroot in the vessel.
** Note : I have added just a little bit of tamarind to the sambar despite adding tomatoes as the tomatoes we get in Mumbai are not sour in taste and we amchies always prefer to have our curries well balanced with spice and tart flavor. However if you do not prefer you may leave it out or add after tasting the sambar too.
** Wash, wipe clean and cut the tomatoes into small pieces and add them to the prepared and kept dal. Also, peel off the outer skin of the onion, cut them also into small pieces and add them to the dal. Mix all the ingredients added to dal, check consistency and add water only if required to bring to a semi thick texture.
** Bring all the ingredients to a rolling boil on medium heat stirring often in between and when you see bubbles appearing on the surface, lower the heat and continue to simmer for another 5- 8 minutes for the tomatoes to be perfectly cooked. Do not cook on high heat, also keep stirring often to avoid the dal sticking to pan.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tadka pan, when hot add mustard seeds, when they begin to splutter, lower the heat and then add curry leaves, hing powder and fry for a second. Now add the sambar powder, immediately mix well and continue to fry on low heat for a 2-3 minutes. If you find that the powder is burning, then add a few teaspoon of water and mix well.
** Note : I always use store bought sambar powder, as we get a good quality freshly prepared sambar powder in Mangalore stores. You may add any of your choice or homemade one if available too. You can also add in ground masala if desired, the recipe of which you will find shared elsewhere in the blog (common link provided).
** Remove and pour the tempering over the simmering sambar and mix well. Add salt to taste and continue to simmer for a good 10- 15 mins stirring often. (Do not skip the simmering step here as the sambar powder too needs to be well cooked and blended into the sambar for best of taste). Add ghee, mix well, garnish with finely chopped coriander leaves, remove and keep it aside covered to rest for 20 minutes for flavours to be well infused into the curry. Just before serving, check the consistency and if it has turned out too thick, add some boiling water, mix well and it is ready now to be served.
** "Beetroot Kolumbo (Chukandar Sambar)" is done and ready to be served. Tastes best served steaming hot with Idly or Dosa for breakfast; that is usually the way it is preferred and served in GSB Konkani Saraswat homes. Besides serving with Idly/ Dosa, you can serve it also with Appo, Oondi or Chapatti too. In Konkani Saraswat homes sambar is also served with rice during meals, so the choice of serving this sambar as side dish is plenty. Try this simple- delicious sambar and enjoy it along with any dish of your choice with your family and friends. As I mentioned I served it with dosa and it was fantastic.
** Sharing a common link to all recipes of “Kolumbo/ Sambar” shared in the blog, you may browse through in leisure and try them out as and when required …
No comments:
Post a Comment
Thanks.