Kirlailele Matki (Bagado)- Veggie Kolumbo/ Sprouted Moth Beans- Veggie Sambar.

“Kirlailele Matki (Bagado)- Veggie Kolumbo/ Sprouted Moth Beans- Veggie Sambar” … The famous Sambar of southern parts of India and elsewhere round the world is known as Kolumbo in GSB Konkani Saraswat Cuisine and is loved by almost all be it served with rice/ idly/ dosa/ vada (biscuit ambado)/ pongal etc. … tried out with veggies and matki sprouts to be served with Vada and Khotto … Yummilicious ….

** Kolumbo as known in Konkani or Sambar is a famous dish worldwide that really needs no introduction. It is relished with rice/ idly/ vada/ dosa/ pongal etc. in southern parts of India and there are numerous combinations with which it can be prepared and relished. I have shared quite a few of them prepared before with different veggies and pulses and this time I am sharing here the one I prepared using sprouted matki/ moth beans along with veggies and I must say it tastes wonderful.

** Here is my delicious recipe for “Kirlailele Matki (Bagado)- Veggie Kolumbo/ Sprouted Moth Beans- Veggie Sambar” … my style … do try it out for a change from the routine ones, sprouts are high in protein and it is always a good choice to be included into our daily diet ….

** Ingredients :

Kirlailele Matki (Bagado)/ Sprouted Moth Beans : 2 cups

Green Brinjal/ Matti Gulla (or any other)/ Baingan : 1 large sized

Potatoes/ Batata/ Aloo : 1 large or 2 medium sized.

Drumstick/ Mashinga Sanga/ Shenga : 1 large sized.

Coriander Leaves/ Kothambari Pallo/ Dhania : ½ cup leaves only

Salt/ Namak/ Meeta : to taste

** For the Masala to be Ground :

Oil/ Tel/ Tela : 2-3 tsp

Coriander/ Kothambir/ Dhania Seeds : 1 tblsp

Urad dal/ Black Gram Dal :1tsp

Chana Dal/ Bengal Gram Dal : 1 tsp

Jeera/ Cumin Seeds : ½ tsp

Methi/ Fenugreek Seeds : ¼ tsp

Black Pepper Corns/ Kali Miri/ Mire : 8-10

Gummy Hing/ Asafoetida : a very small pinch piece

OR 

Hing/ Asafoetida Powder : 1/2 – 1 tsp

Kashmiri Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 7-8

Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones

Haldi/ Turmeric Powder : ¼ tsp

Coconut/ Nariyal/ Soyi : 2-3 tblsp freshly grated

Tamarind/ Chinchama/ Imly : small marble sized

OR 

any Veggie that is tangy in taste like Bimbul/ Ambado/ Karmbala/ Ambuli/ Kokum/ Tomatoes

** For Seasoning/ Tempering/ Tadka/ Pannaka :

Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tblsp 

Mustard Seeds/ Sasam/ Rai : 1 tsp

Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones

** I have used kirlailele matki (bagado)/ sprouted moth beans here, you can use any sprouts of tuvar dal too. Sprouting takes a period of 2 days, so prepare and keep it ready before you start with kolumbo preparation. You can check out link shared at the bottom of this recipe for the method of preparing perfect sprouts.

** For the Masala to be Ground : Heat oil in a thick bottomed pan/ kadai, lower the heat and add coriander seeds, urad dal, chana dal, jeera, methi, pepper corns and fry for a minute of two. Add red chillies, curry leaves and fry for another minute.

** Add haldi powder, hing powder or gummy hing and continue frying for another minute. Lastly add in the freshly grated coconut and fry till lightly browned. Do not allow it to burn or the taste will turn bitter so be careful. Remove and let cool completely.

** Remove and grind this to a very fine paste with tamarind (if using only) with very little water. The masala should be ground to a smooth consistency with minimum water, so be careful. Remove and keep it aside ready while we cook the veggies.

** Peel potato skin and cut into medium sized cubes. Slice off both side edges of brinjal and cut into medium sized cubes similar to potatoes. String and cut drumsticks into pieces of 3 inch length. Keep all the cut veggies soaked in water separately.

** Wash the sprouts and add it into a vessel with about 4-5 cups of water and bring to boil on medium heat, then lower the heat and let cook for about 5-7 minutes. Add in the potato and drumstick pieces and continue cooking until 60% cooked.

** Note : Do not use pressure cooker for cooking of sprouts as it tuns mushy/ too soft. The crunch needs to be retained, so cook them in vessel for 5-10 minutes. Do not worry if they are crunchy as they never over cook when cooked as it is.

** Lastly add the brinjal pieces and continue cooking until all veggies are cooked, say about 80% only. Add ground masala and salt to taste and mix well, check consistency and add water only if required and continue cooking on low heat stirring often.

** Add coriander leaves keeping aside a handful and mix well. The curry should be of medium thick consistency and should be cooked on slow fire for a good 10-12 minutes for sambar to be done with perfectly cooked veggies. Remove and keep aside covered.

** For Seasoning/ Tempering/ Tadka/ Pannaka : Heat coconut oil in a small pan, add mustard seeds, when they splutter add curry leaves, fry for a few seconds and pour over sambar. Cover and keep aside for 10-15 minutes for flavors to infuse. Just before serving garnish with the handful of coriander leaves kept aside and mix well. 

** Note : You can use any edible oil in place of coconut oil for seasoning, however in GSB Konkani Saraswat Cuisine we are partial in usage of coconut oil in various types of dishes especially when it comes to seasoning. Do give it a try. 

** “Kirlailele Matki- Veggie Kolumbo/ Sprouted Moth Beans- Veggie Sambar” is done and ready to be served. Tastes awesome served with Rice, Idly, Dosa, Vada or any other dish of your choice. I served it with Urad dal Vadas and Whole Jowar- Urad- Rice Khotto and Idly for lunch and it was a wonderful combination of dishes for meals.

** Note : The same Kolumbo/ Sambar can be prepared using Sambar Powder too. In which can do not grind the masala. Just heat ½ cup of oil, when hot add in 1 large tsp of mustard seeds and when it splutters add in 10-15 curry leaves followed by 3-4 tblsp of Sambar Powder, 1 tsp of hing powder. Fry well, sprinkle some water if you find the masala being burnt and then pour over the cooked sprouts and veggies in the vessel and mix well. Continue cooking as mentioned above.

** Note : Tamarind/ Chinchama/ Imly is added while grinding the masala for that tangy/ tart taste to be added to the curry. However you can add in any veggie that is tangy in taste like Bimbul/ Ambado/ Karmbala/ Ambuli/ Kokum/ Tomatoes etc. Just cook it along with other vegetables and remember to leave out addition of tamarind. 

** For the “Method of Sprouting Beans”, please follow the link given below ….
https://gayathrifoodbytes.blogspot.com/2015/09/method-of-sprouting-beans.html#more

** For more “Sambar/ Klumbo” Recipes, please follow the links shared below …
https://gayathrifoodbytes.blogspot.com/search?q=sambar
https://gayathrifoodbytes.blogspot.com/search?q=kolumbo

** Note : Hinga Uddaka, a water prepared out of gummy form of Asafoetida can be added to the curry in place of powder too. Check out the method of preparation of the same below and add when cooking the veggies to the sambar.

** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.