“Tambde Beeyeche Kolumbo (Red Bean/ Rajma Sambar)” … simple sambar that tastes best served with Idly, Vadas, dosas, roti etc. though it does taste good with rice or mildly spiced pulav too … Yummilicious …
** A simple delicious sambar prepared with light colored red bean/ rajma called as tambde bee in Konkani. I have kept it simple with just addition of tomatoes as I wanted to serve it with Idly and vada for lunch. The recipe is the same as many of the one’s I have posted before using pulses using sambar powder. I purchase this sambar powder from a particular stores and it is simply fantastic so I have not ever ventured into preparing it at home. You can use any sambar powder masala available to you, or if you do prepare it at home or even the freshly grinding of masala method too. I am also sharing a common link at the bottom of this recipe wherein you will find more combinations to try out from, you may choose from any that you prefer to have.
** Here is my simple method of preparing “Tambde Beeyeche Kolumbo (Red Bean/ Rajma Sambar)” … using sambar masala powder … my style …
** Soak 1 cup of Tambde Bee/ Light colored Rajma/ Red Bean 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 1-2 whistle. Remove and keep this ready aside. Light red bean cooks fast unlike the dark colored Rajma, so pressure cook accordingly.
** You can add in any veggies if you like and cook the same and keep ready too, I have not added any except for tomatoes as I was serving it for Idly and Vadas.
** Soak a small marble sized Tamarind/ Chinchama/ Imly in ¼ cup of luke warm water and make a pulp of it.
** Add the pressure cooked red bean along with 2-3 Tomatoes chopped to small pieces into a thick bottomed stainless steel vessel. Add about 2-3 cups of water depending upon the thickness needed and bring to a boil on medium heat. Let the sambar boil for 2-3 minutes and then lower the heat and let it simmer while we prepare the seasoning to be added.
** For Tempering/ Seasoning : In a small pan, heat 2-3 tblsp of Oil/ Tel, when hot add 1 tsp mustard seeds (rai/ sasam), when they splutter add 10-12 curry leaves (kadipatta/ karbevu), 1 tsp hing (asafoetida) 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 and mix well.
** Once all ingredients are mixed well, check out water consistency, add only if necessary along with tamarind pulp prepared and kept, salt (namak/ meeta) to taste and bring to a boiling point once again, then lower the heat and simmer for a good 12-15 minutes, doing so will thicken the sambar very well and also cook the powder giving out a lovely aroma.
** Lastly Add in half cup of finely chopped coriander (dhania/ kothimbir) leaves, mix well and allow to cook for another few minutes, this helps in imparting the aroma of coriander leaves too into the sambar. You can always garnish with a handful, just before serving if you like to do it, though I do not. Remove from heat, cover and keep it aside for 15- 20 minutes for flavours to seep in well and then it is ready to be served.
** “Tambde Beeyeche Kolumbo (Red Bean/ Rajma Sambar)” is done and ready to be served. Always serve Sambar/ Kolumbo steaming hot with Idly/ Vadas/ 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 textured. I served it with Idly and Cabbage Vadas and it tasted awesome.
** 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.