“Tambadi Bee- Ambade Kolumbo (Red Bean- Hogplum Sambar)” … simple delicious curry from Konkani Saraswat Cuisine prepared with ground masala that tastes delicious served with ukde sheetHa (red boiled rice) or ordinary rice too … Yummilicious …
** Tambadi Bee ie Red Bean or light colored Rajma bean are actually sun dried pulse variety available in Grocery Stores. These lighter coloured beans unlike the dark shaded Rajma are much more easier to cook and in Saraswat Cuisine we always use the same only. Kolumbo is always prepared with addition of veggies along with pulses or just veggies only. It is one of the most famous worldwide dish and I do not think it needs any introduction whatsoever. Kolumbo is the Konkani word for sambar and the one prepared using ground masala is usually served for lunch with rice though if the family is large the same is prepared so for serving with idly too as it provides larger quantity than when powder form is used.
** This time I prepared with Tambadi Bee/ Red Bean without addition of any veggies but added on ambado/ hogplum for tartness in place of tamarind. When hogplums/ ambado are in season ie during monsoon they are available in plenty and we Konkani Saraswat use it extensively in our cuisine by adding it to curries. If they are available in your vicinity do try curries with addition of them as they are healthy too and a little bit of change is what the tongue always craves for. But then, you can also prepare with just the beans too, in which case you can add on a little bit of tamarind while grinding, so frankly it’s individual choice. I served it with red boiled rice/ matta rice but you can serve it with any ordinary rice too.
** Here is my recipe for “Tambadi Bee- Ambade Kolumbo (Red Bean- Hogplum Sambar)” … this is my mother’s recipe which I have followed for over 30 yrs when I prepare kolumbo with addition of ground masala … tastes really awesome …
** Wash and soak 2 cups of Tambadi Bee/ Red Bean/ light colored Rajma in plenty of water overnight of for 6-8 hours. Drain off the water and once again wash well and add into pressure cooker pan with enough water say about an inch level above the bean and pressure cook on medium heat to 2 whistles. Let the pressure fall on its own, then check out if the beans have cooked if not you can pressure cook to another one or two whistles, usually it gets cooked in two whistles at least in my vicinity ie Mumbai.
** For Grinding of Sambar Masala : Heat 1 tblsp of oil (tela/tel), when hot add in 2 tsp of coriander seeds (dhania/ kothimbir), 1 tsp of urad dal (black gram dal),1tsp chana dal (Bengal gram dal), 1 tsp jeera (cumin seeds), ¼ tsp of methi (fenugreek seeds), ¼ tsp pepper corns (mire), a very small piece of gummy hing or 1 tblsp of hing powder (if adding hing powder). If adding prepared hing water, which is what I do, leave out addition of hing while frying ingredient, rest of the method remains same), 7-8 Red Kashmiri chillies (byadgi mirchi/ kumte mirsanga), 5-6 curry leaves (kadipatt/ karbevu), when they turn a bit reddish in colour add 2 tblsp of freshly grated coconut (soyi/ nariyal) and fry till light brown in colour and you get a nice aroma. Take care not to burn/ over fry the masala. Remove and grind this to a fine paste with a marble sized tamarind (chinchama/ imly) and very little water, however, if using ambado (hogplum) leave out addition of tamarind. I have not added as I have used hogplum here.
** Wash and slice off the stem edge portion of about 4-6 ambado/ hogplum and then either mash them slightly with a weight or if tender you can cut them lengthwise into two or four pieces too depending upon the size of the same.
** In a thick bottomed vessel add in the ground masala paste, cooked red beans, crushed hogplums, 2 tblsp of prepared hing water (if adding hing water only otherwise leave it off), salt (namak/ meeta) to taste. Mix well and in water to get to proper consistency of the kolumbo. Let cook on medium heat till it comes to a boiling point.
** Once the kolumbo gets boiled, lower the heat and let cook on slow fire for a good 10-12 minutes, this turns out the sambar very flavorful and also the ambado too will get cooked well by then. Finally add 3-4 tblsp of finely chopped coriander leaves (kothambari pallo/ dhania), remove from heat and keep aside covered while we prepare the seasoning.
** For Tempering/ Seasoning : Heat 1 tblsp coconut oil (narlela tela/ nariyal tel) in a small pan, when hot add 1 tsp of mustard seeds (sasam/ rai) and when they splutter add in 8-10 curry leaves (kadipatta/ karbevu), if adding hing powder add now, fry for a few seconds and pour over the kolumbo/ Sambar. Cover and keep kolumbo/ Sambar aside for about 20 minutes for the flavors to seep well into the curry. Just before serving check out consistency and add in hot water if necessary.
** “Tambadi Bee- Ambade Kolumbo (Red Bean- Hogplum Sambar)” is done and ready to be served. This Kolumbo/ Sambar is usually served with rice for lunch/ dinner in Konkani Saraswat Community as the texture is thicker unlike the one served with idlies which are slightly thinner. So do not keep the consistency too thin, it should be medium. Tastes awesome with rice and in my home we relish it with ukde sheetHa/ red boiled rice though if you desire you can serve with roti too. Enjoy this delicious kolumbo with your family and friends.
** Important Note : Plz. do not get confused with the recipe on few points.
1. If using ambado/ hogplum DO NOT add tamarind while grinding masala.
2. If using prepared hing water add it to the Kolumbo while simmering. If using piece of gummy hing, then add it while frying masala ingredients and if using powdering hing then add it to seasoning. DO NOT add them all, choose only one means.
** There are many more easy “Kolumbo/ Sambar” recipes in my blog, to which I am sharing a common link below, you may browse through in liesure ….
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