“Cabbage- Shallots- Raw Mango Kolumbo (Sambar)” … this one is for those who love “Kolumbe Jevana” … Dalitoy, Kolumbo or Saaru are three dishes that are commonly served with rice in almost every GSB Konkani Saraswat homes and we just love them, don’t we?? … and when prepared with those whole small pearl onions (piyavu)/ shallots it tastes that much more delicious … Yummilicious …
** Almost everybody loves kolumbo (in konkani)/ sambar be it prepared with addition of any veggies. In GSB Konkani Saraswat homes Kolumbo is prepared slightly thicker in texture with addition of ground masala to be served with rice while sambar is thinner in texture and is served with Idly/ Khotto or dosas. However with nuclear family these days most of us chose to prepare with powder as it is not only easier but sufficient in quantity too as that prepared with masala is usually more in quantity.
** It had really been sometime since I had bought pearl onions/ shallots and I was really missing them, finally I purchased them from main market where we get the best ones for a good price. Now sure to try out as many recipes as possible using them, however the first one that I wanted to relish was our all time favorite Kolumbo with addition of ground masala to be served with rice for lunch. Try this simple dish and enjoy with you family serving with any accompaniment of your family’s choice.
** Here is my recipe for “Cabbage- Shallots- Raw Mango Kolumbo (Sambar)” … My Style … do try it out, tastes awesome .....
** Ingredients :
Toor Dal/ Tori Dal/ Tuvar Dal : ½ cup
Cabbage : 150 gms
Shallots/ Small Pearl Onions : 20 nos
Raw Mango/ Ambuli/ Kairi : 1 small sized
Coriander leaves/ Kothambari Pallo/ Dhania : ½ cup leaves only finely chopped.
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Oil/ Tela/ Tel : 2 tsp
Coriander/ Kothimbir/ Dhania Seeds : 2 tsp
Urad Dal/ Black Gram Dal : 1 tsp
Chana Dal/ Bengal Gram Dal : 1 tblsp
Jeera/ Cumin Seeds : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Black Pepper Corns/ Kali Miri : ¼ tsp
Gummy Hing/ Asafoetida : a small piece
OR
Hing/ Asafoetida Powder : 1 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 7-8
Haldi/ Turmeric Powder : ¼ tsp
Curry Leaves/ Kadipatta/ Karbevu : 5-6
Coconut/ Soyi/ Nariyal : 2-3 tblsp freshly grated
** For Seasoning/ Tempering/ Pannaka/ Tadka :
Coconut Oil/ Tela/ Tel : 2 tsp
Mustard seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10
Dry Red chilli : 1-2 any variety
** For Grinding of Sambar Masala : Heat oil in a thick bottomed pan, add in coriander, urad dal, chana dal, jeera, methi, black pepper corns and roast all together for a few minutes until they turn slightly reddish in color. Add kashmiri red chilly, curry leaves and further fry for a minute or two. Add coconut gratings and fry all together until it turns light brownish in color. Lastly add haldi powder and gummy hing/ powder and fry all together for a few minutes, remove and let cool a bit.
** Do take care while frying the ingredients and not to burn them while frying, they should not turn dark brown in color lest the sambar will not turn out well. When slightly cooled, grind it to a fine paste with little bit of water. Do not add excess water, you can use the veggies cooked water while grinding too, which is what I do. Also here I have NOT added tamarind/ imly/ chinchama while grinding the masala as I am adding raw mango, otherwise you will need to add a small piece while grinding.
** Wash tuvar dal changing water 2-3 times and then let soak in water for 15 minutes. Drain, wash once more with fresh water, then add it into pressure cooker pan along with say about one cup of water and pressure cook on medium to low heat to 3-4 whistles. Remove and let the pressure fall on its own, when cool, remove and add the cooked dal into a vessel and beat well to be uniformly done, keep this ready aside.
** Chop the cabbage into medium sized pieces. Peel off the skin of shallots and keep them whole ready aside, if too large in size then you can cut them to two or more pieces, though shallots are usually retained whole. Wash, wipe dry, slice of the stem portion and cut the raw mangoes into medium sized thin slices discarding the inner seed. You can retain or slice off the outer skin portion, I have retained it.
** In a thick bottomed vessel add in the prepared and kept veggies, ie. cabbage, shallots and raw mangoes along with ¼ to ½ cup water and cook on medium heat until you see bubbles appearing on surface. Lower the heat to minimum and cook for another 2-3 minutes. Add in the cooked- mashed dal and mix well, let cook for 2- 3 minutes. Now add in the ground masala, salt to taste, mix well and add in more water only if necessary to bring the curry to a medium thick kolumbo consistency.
** Note : The above veggies do not take much time in cooking, also to retain the slight crunch do not overcook them as they then lose on taste.
** Let boil on medium heat for 2-3 minutes, then lower the heat and simmer for 5-7 minutes. Do not skip simmering as that is the reason sambar turns out tasty. Now add in the finely chopped coriander leaves leaving aside a handful for garnishing and continue simmering for another 5-7 minutes, while we prepare the seasoning.
** For Seasoning/ Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan (optional, you can use any edible oil you desire to use), when hot, lower the heat to minimum and add mustard seeds, when they begin to crackle add curry leaves, dry red chillies cut into pieces if too large and fry for ½ minute.
** Add the seasoning to the simmering curry and mix well. Garnish with the handful of coriander leaves kept aside, remove and keep it aside covered for 10-20 minutes for the flavors to be well infused into the curry. Before serving, check out the consistency of the kolumbo and if you find it too thick you can add in some boiled water, check out on salt, add if necessary, mix well and serve.
** “Cabbage- Shallots- Raw Mango Kolumbo (Sambar)” is done and ready to be served. Kolumbo is a semi thick textured curry that best served with rice or idly/ khotto. In most Konkani homes, we love to have it either way, you may chose any other way you prefer. For all those of you are craving for some Kolumbe jevana, famous combo meal, do try out this simple- delicious recipe and enjoy with your family and friends and yes, you can add in some cooked- cubed potatoes/ aloo/ batato too if desired, as many just can’t image kolumbo without potato, I did not have in stock so skipped it.
** Do remember to keep this sambar slightly spicier in taste coz. addition of onions and cabbage turns it slightly sweeter in taste otherwise. For those of you who do not wish to follow masala grinding method, do not worry, the same combination of kolumbo/ sambar can be prepared easily with sambar powder too. Just cook dal and add to cooked veggies, add required amount of sambar powder to the seasoning and pour over the cooked ingredients, mix and let cook well for a good 20 minutes and its done.
** If desired you can grind the sambar powder with little bit of coconut and use the same in preparation of kolumbo too, either way it tastes great. Whenever I am short of time or if I need to keep the quantity minimum I always add sambar powder in preparation of Kolumbo. However, I must confess here that with addition of coconut and grinding of masala the kolumbo taste is taken to another level which is always preferred and loved in my home, so I follow that method frequently as and when time permits.
** Sharing common link to all the different types of “Kolumbo/ Sambar” shared in blog, do browse through and try them out in leisure, they are all tasty …..
No comments:
Post a Comment
Thanks.