Kolumbo an Amchi Delicacy.

Amchi Favourite Kolumbo (Sambar) .......... With Ground Masala ..... With Matti Gulla + Mashinga Saanga + Batato (Mangalore Green Brinjal + Drumsticks + Potato) .......

Sambar is a dish famous worldwide and I do not think it needs any introduction what so ever. Millions of Indians all over the world are fans of this awesome dish popularly served with Idly and Dosa everywhere. The famous Sambar of South India is known as Kolumbo in Konkani and loved by almost every GSB / Konkani Saraswats. We relish this dish with both Rice as well as Idly. You can prepare kolumbo / Sambar using any Vegetables you like for eg.. beans, beetroot, tingalavro (white beans), Lady’s finger etc. The same Kolumbo popularly known as Sambar is served with Idly to which you can add Onion + Tomato + Yellow Pumpkin + Carrots. A little bit of jaggery is also added by some South Indians while as well as hoteliers. 

Here is the Kolumbo / Sambar Recipe :

Wash and pressure cook ½ cup of Tuvar dal. Remove and mash well. Keep this ready aside.

For Grinding of Sambar Masala : Roast the following in a kadai with 1 tblsp of oil : 2 tsp of Coriander seeds, 1 tsp of Urad dal,1tsp Chana dal, 1 tsp Jeera, ¼ tsp of Methi, ¼ tsp pepper corns, a very small piece of gummy hing or 1 tblsp of hing powder (if adding hing powder. If adding prepared hing water, which is what I do, leaves out addition of hing. Rest method same), 7-8 Red chillies, 5-6 curry leaves, when they turn a bit reddish in colour add 2 tblsp of fresh grated coconut and fry till brown in colour and you get a nice aroma. Take care not to burn the masala. Remove and grind this to a fine paste with a marble sized tamarind and very little water.

Peel the outer skin of 3 medium sized potatoes and cut them into medium sized cubes. Wash and pressure cook in little water to 1 whistle. 

Slice off both side edges of 1 large sized matti gulla / green Manglorean brinjal or any brinjal and cut into medium sized cubes similar to the size of potatoes. Wash in water and keep this ready aside.

String and cut 2 drumsticks into pieces of 3 inch each. Wash, strain and put this in a vessel adding 1 cup of water and bring to a boil. Cook on medium heat for 3-4 minutes. Add in the washed and strained brinjal pieces and bring to a boil on high heat. Mix well and cover and cook on medium heat till both drumsticks and brinjal is cooked 80%.

Now add in the cooked potatoes, cooked and mashed tuvar dal, ground masala paste, 2 tblsp of prepared hing water (if adding hing water) and salt to taste. Mix well and let all cook on slow fire. Add water only if necessary. The curry should not be too thick nor too thin. Let cook on slow fire for a good 10-12 minutes. Add ½ cup of coriander leaves and remove from heat and keep aside covered.

For Tempering : Heat 1 tblsp oil in a small pan, when hot add 1 tsp of mustard seeds and when they splutter add in 8-10 curry leaves, fry for a few seconds and pour over the kolumbo / Sambar. Cover and keep kolumbo / Sambar aside for 10-15 minutes. 

Kolumbo / Sambar is ready to be served. You can serve it with with Rice, Idly, Dosa or any other dish of your choice. I prepared this for Urad Dal + Moong Dal + Varai Idly. 

Recipe in case you want to use Sambar Powder :

** With Sambar Powder : The same Kolumbo / Sambar can be prepared using Sambar Powder too. In which can do not grind the masala. Just heat ½ cup of oil, when hot add in 1 large tsp of mustard seeds and when it splutters 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. Add 1 tblsp of hing powder after adding in curry leaves if adding hing powder and not the prepared hing water. I usually use Sambar Powder available in South Indian Stores (Mangalore Stores). Rest method same as above.

** Prepared Hing Water : 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 / Sarawath 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.