"Veg. Kolumbo/Sambar with Capsicum" ... A common dish prepared in almost every home in southern parts of India and now quite commonly known and prepared not only all round the country but worldwide too ... Here is a aromatic-delicious simple kolumbo with addition of Capsicum (Simla Mirchi/Donne Mirsanga), potatoes etc. that tastes greate when served with rice or Idly/Khotto … Yummilicious …
** Kolumbo or Sambar needs no introduction anywhere round the globe 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. But when Pramod, a friend of mine posted sambar with addition of home grown capsicums in my food group Konkani Delicacies, I was really intrigued. I had added most of the veggies to sambar but never added capsicum to kolumbo/sambar that is served for lunch with rice. He really assured me that it is very aromatic, more so coz. it was home grown and tastes wonderful. Well, that’s it I was waiting to try out kolumbo with addition of capsicum and here it is.
** I must say, it tastes really wonderful, hubby and me had second helping of rice to relish the same. I will not run into much details as I have already written enough before on sambar. I am also sharing a common link at the bottom of this recipe for all kolumbo/ sambar posted in the blog before, you can browse through the same and prepare and relish that which appeals to you the most. As for me, they are all wonderful and tasty in their own way, served in different combos. There are many more delicious Konkani Saraswat dishes in my Blog, do go through the various dishes posted, try them out and relish with your family and friends. Good home cooked food is always a delight for family and that is the least we can do for the health of coming generations. Do drop in comment on tried dishes, it motivates me to do that much more.
** Thanks to Pramod Kudva for this lovely tip of addition of Capsicum (Simla Mirchi/Donne Mirsanga) I had never added capsicums before, so today tried it his way, off course I do not have home grown one's nevertheless it's delicious and tastes wonderful, do give it a try, you can relish it with Rice, Idly, Dosa or roti too.
** Here is the simple method of preparation of "Veg. Kolumbo/Sambar with Capsicum" … My Style …
** Cooking of Tuvar/Tori Dal : Wash well about 1 cup of Tuvar Dal and put it in pressure cooker with about 2 cups of water and pressure cook on medium flame for 2-3 whistles or cooked till mushy. You can use which ever method you do regularly for cooking dal. Once the pressure has fallen on its own, open the pressure cooker lid and add the dal into a stainless steel vessel add in another cup or two of water and churn well till it is blended into a smooth paste.
** In a small bowl add in a small marble sized Tamarind/Imly/Chinchama and half cup of hot water and let it get soaked properly. Then squeeze out the paste and keep it ready aside.
** Note : Addition of little bit of tamarind appeals to me, so I cut down on tomatoes and add in a little bit despite adding tomatoes. You can add only tomatoes and leave out the tamarind part too, in which case add in 3 medium sized tomatoes cut into cubes.
** Preparing and cooking the Potatoes/Batata : Peel off the skin and cut into medium sized cubes 2 medium sized potatoes and put them in water and keep aside for some time, say about 10 minutes. Now you can put the potato piece in pressure cooker pan with a cup of water and pressure cook to one whistle, release the pressure with the help of tongs or you can just pressure cook the potatoes as whole with skin on, peel off the skin later and then cut them into cubes. You can also put them in a vessel and cook on medium flame. Choose any method and cook the potatoes till almost done say 90%. Keep this ready aside.
** Note: Soaking in water removes excess starch in the potatoes and also arrests the blackening of the same.
** Wash and cut 2 medium sized Onion/Piyavu/Kanda into 1 cubes. Similarly cut 3 medium sized Capsicums (Simla Mirchi/Donne Mirsanga) into into the same size after washing and wiping them. Wash 2 large sized Tomatoes and cut them also into the same sized cubes. Keep them all ready.
** Bring the prepared tuvar dal to boiling point on medium heat, then add in the capsicum and onion pieces and cook till the capsicums are 75% done. Now add in the cooked potatoes, tomatoes, tamarind paste and water if necessary and mix well. Add salt to taste, 2 tblsp of prepared Hing/ Asafoetida water (if adding water, check procedure at the bottom) and allow to simmer while we start the seasoning.
** For Tempering/Seasonig: Heat 3 tblsp of Oil/Tel, in a pan, when the oil gets hot add in 1 tsp of Rai (Sasam/Mustard seeds) and when it starts to splutter add in 10-15 Curry Leaves (Kadipatta/ Karbevu) followed by 2-3 heaped tblsp of Sambar Powder. Fry well, sprinkle some water if you find the masala getting burnt and then pour over the curry simmering in the vessel and mix well.
** Note : Remember to add 1 tblsp of Hing/Asafoetida 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.
** Now bring the sambar to a boiling point, stirring often to avoid it being burnt. Check consistency and add water accordingly. Once the Kolumbo/Sambar comes to a full boil, lower the heat to minimum and simmer the curry for a good 15 – 20 minutes. Now remove from fire and garnish the kolumbo with handful of finely chopped Coriander leaves (Dhania/Kothambari Pallo).
** "Veg. Kolumbo/Sambar with Capsicum" is done and ready to be served. Serve it hot with Rice, Roti, Idly/Khotto, 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 rice and roti and it tasted awesome. Do try this out and enjoy with your family and friends.
** For Preparing of Hing / Asafoetida Water From Gummy Hing : 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 / Saraswat 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. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** 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/Sambar with different combinations http://gayathrifoodbytes.blogspot.com/search?q=kolumbo
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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