"Alsande Bee- Knol Khol- Vali Dentu ghalnu Kolumbo /Black Eyed Peas (Cow Peas/ Chawli)- Knol Khol- Malabar Spinach Stems Sambar” … simple delicious sambar that goes well when served with rice/ dosa/ idly/ chapati/ roti etc. … Yummilicious ….
** I posted “Kolumbo (in Konkani) or more so known as sambar” many times in different combination of both veggies or pulses or both together in the blog here. This is a regular dish in most homes and is served either for breakfast with Idly or Dosa or for lunch with rice. I will only be repeating myself while writing about kolumbo as I have already written in detail about it. So, I am just sharing a common link at the bottom of this recipe for all those posted in blog before, which you may go through in leisure. Please do check out for various combinations and try them in your own home and enjoy with your family. Home cooked food is the healthiest and the best gift you can give to your children to stay fit. Today's sambar is prepared with Alsande Bee know as Black Eyed Peas or Cow Peas in English and Chawli in Marathi. I have added on navilkosu veggie ie Knol Khol along with the stems of Vali / Malabar Spinach and in all it is wonderful combination which I served with Idly. Do try this one out, tastes delicious, you can also serve it with Rice or Chapati/ Parathas too.
** Here is my simple method of preparing “Alsande Bee- Knol Khol- Vali Dentu ghalnu Kolumbo /Black Eyed Peas (Cow Peas/ Chawli)- Knol Khol- Malabar Spinach Stems Sambar” …My Style ….
** Soak 1 cup of Alsande Bee/ Black Eyed Peas/ Cow Peas in plenty of water overnight. Next day, wash well and put it in the pressure cooker with sufficient water, say about an inch level above the peas and pressure cook to one whistle. Remove and keep this ready aside.
** Peel off the thick skin of one large sized or 2 medium sized navilkosu/ knol khol and then cut the inner portion into one inch sized cubes. Wash in plenty of water and keep it ready aside. If this veggie is not available you can replace it with potato or any other veggie of your choice too.
** I have used only the thick stem portion here of Malabar Spinach/ Vali/ Basale which I usually do with pulse curries. Just cut them into 3 inch piece of length and keep them ready. I have used about 12- 5 pieces in all of the same, again this is optional, if not available you can use drumsticks too.
** Soak a small marble sized tamarind in ¼ cup of luke warm water and make a pulp of it.
** In a vessel add in the knol khol pieces and the malabar spinach stems along with one cup of water and bring to boil, lower the heat and cook till 80% done. You can strain and use the black eyed peas cooked water from the pressure cooker for cooking veggies, which is what I always do.
** Once the veggie is almost cooked add in the pressure cooked alsandebee/ blackeyed peas and salt to taste and mix well. Also add in the tamarind pulp and mix well. Now lower the heat and allow to simmer while we prepare the frying of the masala to be added on.
** In a small pan, heat 2-3 tblsp of oil, when hot add 1 tsp mustard seeds, when they splutter add 10-12 curry leaves, 1 tsp hing powder and finally 2-3 large tablespoon of sambar powder (available in stores). Fry for a minute and add this to the cooking ingredients in vessel.
** Mix all ingredients well, check out water consistency, add only if necessary and bring to a boiling point, then lower the heat and simmer for a good 12-15 minutes. Remove from heat, garnish with coriander leaves, cover and keep it aside for 15 minutes for flavours to seep in.
** “Alsande Bee- Knol Khol- Vali Dentu ghalnu Kolumbo /Black Eyed Peas (Cow Peas/ Chawli)- Knol Khol- Malabar Spinach Stems Sambar” is done and ready to be served. Always serve Sambar/ Kolumbo steaming hot with Idly or Dosa and they taste wonderful. If desired you can serve this with rice too, in which case keep the consistency of the sambar slightly thicker.
** Sharing below a common link to all the “Sambar/ Kolumbo” posting in the Blog. The list includes both types of kolumbo where in powder and ground masala types of sambar is prepared. You may follow the grinding with coconut for masala variation too if you need to prepare kolumbo for more people or want to serve the same for lunch.
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Thanks.