“AlsandeBee- Batato- Vaingana- Mashinga Sanga- Tomato Kolumbo (Cowpeas- Potato- Brinjal- Drumstick- Tomato Sambar)” ... Kolumbo is a delicious dish from GSB Konkani Saraswat Cuisine commonly prepared to be served with rice/ dosa/ Idly/ Roti … there are plenty of combinations with veggies, dals and pulses in which this dish can be prepared … try it, tastes awesome … Yummilicious ...
** Kolumbo or sambar needs no introduction to anybody as it has now become famous worldwide. Almost all Indians settled anywhere in the world prepare this delicious dish to be relished either with rice/ Idly/ dosa/ roti/ parathas/ bread etc. I have often shared kolumbo in plenty of combinations of pulses/ beans/ dals/ vegetables.
** I have already shared kolumbo prepared with cowpeas/ alsandeebee before and this one is in similar way except for the combination of veggies. For this recipe, I have not added ground masala and chose to add sambar masala powder which I purchase from a grocery vendor who prepares excellent powder items and sells in bulk.
** I will not run into much details as I have already written enough on kolumbo/ sambar before, so will just share a common link at the bottom of this recipe to all kolumbo/ sambar dishes shared before where in you will find them all. Do browse through and chose that which you love to try, prepare and enjoy them with your family.
** Here is my simple recipe for “AlsandeBee- Batato- Vaingana- Mashinga Sanga- Tomato Kolumbo (Cowpeas- Potato- Brinjal- Drumstick- Tomato Sambar)” My Style; do try it and preferable serve with rice, it tastes awesome ...
** Ingredients :
AlsandeBee/ Cowpeas/ Lobia/ Blackeyed Bean/ Chawli beans : 2 cups
Potato/ Batato/ Aloo : 1 large sized
Vaingana/ Brinjal : 1 small sized
Mashinga Sanga/ Drumstick/ Nuggekayi : 1 large sized
Tomato : 2 large sized
Coriander Leaves/ Kottambari Pallo/ Dhania : ½ cup finely chopped
Salt/ Namak/ Meeta : to taste
** Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing / Asafoetida Powder : 1tsp
** For the masala :
Oil/ Tel/ Tela : 3-4 tblsp
Sambar Masala Powder : 4-5 tblsp
Kashmiri Chilly Powder/ Mirchi Tikkat/ Mirsange Pitti : 1 tblsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh leaves
** Wash and soak AlsandeBee/ Cowpeas/ Chawli beans overnight in plenty of water or for at least 8-10 hours. Soaking of the beans is must as it absorbs the water and doubles in sizes, all aids in proper digestion, so do not skip this step.
** Wash and cut tomatoes to 1 inch sized cubes and keep it aside. Cut the brinjal into 2 inch sized cubes, add into plenty of water to avoid discoloring and keep it ready aside. Clean and finely chop the coriander leaves and keep it ready.
** Peel skin of potato and cut into 1- 1.5 inch sized cubes. Peel the skin of drumstick using string method and then cut into 3 inch sized length pieces.
** Wash and add both potatoes and drumstick into a thick bottomed vessel with sufficient water, say about 3-4 cups. Cook on high heat until it comes to a rolling boil, then lower the heat to medium, cover and let cook until both veggies are 50% cooked only.
** Now add brinjal pieces to above cooking veggies, mix and let cook together until the brijal along with potatoes and drumsticks are cooked to 90%. Now add tomato pieces, prepared hing water and the pressure cooked cowpeas along with the cooked water, mix well and cook all ingredients together on medium heat.
** For the Masala : Heat oil in a small pan, when hot, lower the heat, add chilly powder and then add sambar powder. Fry together for a minute only, if you find that the masala is getting burnt/ stuck to the pan, then add a few teaspoons of water and mix well. Remove add this to the simmering kolumbo/ sambar and mix well.
** Note : You can mix both powders together in one cup of water to a thick paste/ slurry and add to curry too. However, if you follow the above method of adding in hot oil, frying and then adding to curry, the taste gets enhanced and the kolumbo will turn more aromatic and tasty, do try this step once and then judge for yourself.
** Note : If not adding prepared hing water (hing uddaka) then add hing/ asfoetida powder first to the hot oil followed by chilly powder, sambar powder, fry all together as mentioned above and then add to the simmering kolumbo/ sambar. I always add prepared hing water which is, as it much stronger in flavor and taste.
** Note: I have used Sambar Powder available in South Indian Stores (Mangalore Stores) here you can use any one that is available to you.
** Once the masala powder has been added, mix well, check consistency and add in water only if necessary. Add salt to taste and bring all together to a boil on medium heat, then lower the heat and simmer the curry for 15–20 minutes. Lastly add finely chopped coriander leaves, mix well and keep it aside ready.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in small pan, when hot add mustard seeds, when they begin to splutter add the curry leaves and fry for a few seconds. Immediately pour over the prepared and kept sambar and mix well. Cover and keep aside to rest for 15 minutes for all the flavors to be well infused.
** “AlsandeBee- Batato- Vaingana- Mashinga Sanga- Tomato Kolumbo (Cowpeas- Potato- Brinjal- Drumstick- Tomato Sambar)” is done and ready to be served. Serve it hot with Rice, Roti, dosa or any other accompaniment of your choice in my home sometimes we even relish it with kori rotti or Mumbai pan, love the combo. A delicious kolumbo/ sambar that can be enjoyed by both young and old alike. You try this same dish with any other beans/ pulses like red bean/ green peas/ kidney beans etc. too.
** 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. (Check picture included in the collage above).
** You can also go through the link given below for other types of kolumbo’s with different combinations posted in the blog …
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