Beetroot Radish Kolumbo (Sambar).

Spicy Beetroot Radish Sambar / Kolumbo .......... goes well with Rice / Dosa / Idly / Appo / Roti ...... etc ..

Peel off the skin and cube 4-5 medium sized beetroots and keep them aside. Meanwhile peel off the skin and slice into quarter shape of 1/3 inch thickness one large sized radish. 

Wash both beetroots, radish and put them in a pressure cooker with just the required amount of water say about 2 cups and pressure cook to 1-2 whistle. Let the pressure drop on it own. 

Wash and chop to cubes 3 medium sized tomatoes and keep them ready.

Wash one cup of tuvar dal in plenty of water and put it in the pressure cooker with 2-3 cups of water and pressure cook to 4-5 whistles. Let the pressure drop on its own. Once its cooled down properly, open the pressure cooker lid and put in the cooked dal in a thick bottomed vessel and beat it well to get an evenly mashed dal. Add salt to taste, 2 tblsp of prepared hing water and the cubed tomatoes. Add in the excess water from cooking of beets and radish, 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 frying and tempering: 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 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. 

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. 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 adding in the cooked beetroot and radish too and bring to a boil, stirring often. Kolumbo / sambar comes to a boil, lower the heat to medium and simmer the curry for a good 15 – 20 minutes. 

Garnish the kolumbo / sambar with some finely chopped coriander leaves. The kolumbo is ready. Serve hot with Rice, Roti, Idly or any other accompaniment of your choice. 

** Note : For Preparing 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.