"Green Peas- Beetroot Sambar" ... delicious sambar that tastes awesome served with Idlies or Vadas though you can relish them with rice too ... but when paired with steaming hot idlies they are very tummy filling and sometimes I prefer having it for lunch ... Yummilicious ..
** There is nothing new to mention about Sambar or kolumbo as well known in konkani for those who regularly browse through recipes in my blog. You all know that it is a very popular dish usually served with both rice or idly, Vadas, dosa etc. I love to preparing this with different combinations and I have posted most of them, though a few of them have been missed in the early days of blogging, which I will do so soon. Sambar can be prepared with addition of ground masala or readily available powder too. Usually if the quantity is more and you desire a thicker textured dish to be served with rice then the ground masala is preferred otherwise for Idly etc. we usually prepared with addition of sambar powder.
** Here is my simple recipe for "Green Peas- Beetroot Sambar" … My Style …
** Soak one cup of dried green peas/ vatana overnight in plenty of water. Next day wash and put the same in pressure cooker with water about an inch above the level of the peas and pressure cook on medium heat to 1-2 whistles only. Let the pressure drop on its own.
** Peel of the skin of 2 large sized beetroots and cut them into small sized cubes. Open the pressure cooker and add the beetroot above the cooked peas in a layer and add water if necessary and once again pressure cook to only one whistle on medium heat.
** Note : The above method of cooking peas first to about 60%, then adding beetroot and further pressure cooking both gives perfect result of both cooked to correct texture. However, if uncomfortable with this method you can cook them both separately and add on too.
** Soak a small marble sized tamarind/ chinchama/ Imly in warm water enough to soak it for a few minutes. Squeeze out tamarind pulp out of the same and keep it ready.
** Note : I add on a little bit of tamarind as the tomatoes we get at my place are not sour, but it is optional and you can leave it out if tomatoes are tart enough or you like them that way.
** Wash and cut two medium sized tomatoes/ tamatar into small pieces and put them in a vessel along with the cooked peas and beetroot, mix well and add water if necessary and then bring to a boil on medium heat and cook till the tomatoes are done.
** In a small pan add 3 tablespoons of coconut oil/ nariyal tel, when hot, lower the heat and add 1 tsp mustard seeds (sasam/ rai), when they begin to splutter add 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for few seconds.
** Add 1 tsp of hing (asafoetida) powder and 3-4 tblsp of sambar powder to the seasoning above and fry for a few seconds. If you find the powder getting burnt sprinkle some water and mix well and pour over the simmering sambar and mix well.
** Note : I always use store bought sambar powder which we get of good quality in southern stores, you may add any of your choice or homemade too. You can also ground masala and add which you will find elsewhere in the blog in the common link provided.
** Add salt (namak/ meeta) to taste and the tamarind paste and let simmer for a good 15-20 mins stirring often. Remove and garnish with half cup of finely chopped coriander leaves (dhania/ kothambari pallo). Cover and keep aside for sometime for flavours to seep in.
** "Green Peas- Beetroot Sambar" is done and ready to be served. You can serve this steaming hot with Idly which is one of the best combo for breakfast or for lunch too. You can also serve it with rice, dosa, chapati, Oondi etc. or any other snack of your choice too.
** Sharing a common link to all recipes of “Kolumbo/ Sambar” shared in the blog, you may browse through in leisure and try them out as and when required …
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Thanks.