“Mullangi-Batate Kolumbo (Radish- Potato Sambar)” … radish/ mullangi does have a complex blend of taste being sort of sweet, pungent and bitter, nevertheless this crispy tuber veggie is high in fiber and antioxidants while it is very low in calories, making it a fit veggie for health conscious people … I guess one needs to develop a taste for this veggie and once you do so then you will love it in any form, be it added to salad, parathas or curries … try this simple kolumbo with radish and potato and enjoy with your family and friends … Yummilicious …
** Kolumbo/ Sambar as you very well know is a typical South Indian Dish prepared with lentils, veggies along with addition of masala. While all round the world enjoy it served with vadas, Idlies, dosas etc., We GSB Konkani Saraswats relish it with Rice during meals. The choice of veggies are plenty, so do the pulses and you will find plenty of combinations already shared in this Blog from time to time before.
** This time I have kept this Kolumbo simple with addition of only potatoes and radish and it was awesome. The radish I purchased had tender stem and leaves, so included them too and also garnished with coriander leaves to bring in more aroma. In all it tasted great with rice as I served it during meals along with cabbage bhaji and sprouts raita. Do try it and enjoy with your family for a healthy lifestyle diet.
** Here is my recipe for “Mullangi-Batate Kolumbo (Radish- Potato Sambar)” … my style …. tastes best served with rice …
** Ingredients :
Tur Dal/ Tuvar Dal/ Tori Dali :1 cup
Potato/ Batato/ Aloo : 2 medium sized.
White Radish/ Mullangi/ Mooli : 1 large sized with leaves.
Tamarind/ Chinchama/ Imly : lemon sized ball
Coriander Leaves/ Kothambari Pallo/ Dhania : handful of fresh and finely chopped.
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Hing/ Asafoetida Powder : 1 tsp
Sambar masala powder : 2-3 tblsp (I used ready made available in Southern Indian stores)
Kashmiri Chilly Powder/ Mirchi Powder/ Mirsange Pitti : 1 tsp
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** Wash tuvar dal well and soak in plenty of water for 30 minutes. Drain off the water and once again wash it well changing water 2-3 times. Add into a pressure cook along with 2 cups of water and pressure cook on medium heat for 3-4 whistles or until cooked soft. Let the pressure drop by itself, then open and churn the dal when still warm to get a smooth textured dal without any lumps, keep this ready aside.
** Peel off the skin of the potatoes and cut into 1 inch sized cubes. Soak them in plenty of water and keep ready aside.
** Note: Soaking in water removes excess starch in the potatoes and arrests the blackening/ discoloring of the same, so do follow this step.
** Peel off the skin of the radish and cut them into round slices of about ¼ inch in thickness. Do not slice them too thick. Keep them also soaked in water separately to avoid discoloration. Wash and cut into fine pieces the tender stems along with leaves of radish. Put in colander, rinse under running water and keep aside ready.
** Soak tamarind in 1 cup of warm water for about 20 minutes. Crush it well and remove a thick pulp of the same, strain and keep it aside ready.
** In a thick bottomed stainless steel vessel bring 2-3 cups of water to a rolling boil. Drain the potatoes and add to the boiling water and cook on medium heat until the potatoes are 60% done. Now drain and add the radish slices and cook both together until they are 80% done. Lastly add drained chopped radish leaves, mix well and cook for another 5 minutes. Add the churned dal, mix well and continue simmering.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a medium sized pan and add mustard seeds, when they begin to splutter add curry leaves, hing powder, sambar masala powder, chilly powder and fry all together for 1-2 minutes on low heat. If you find the masala powders sticking to the bottom or being burnt you, can sprinkle some water and mix well. Pour it over the cooking dal with veggies and mix well.
** Check the consistency of the kolumbao and add more water if required to bring to thick sambar or desired consistency. Add salt to taste and the prepared tamarind paste. Mix well and bring all together to a rolling boil stirring often to prevent from sticking at the bottom of the vessel. Now, lower the heat to minimum and simmer the kolumbo for a good 10-15 minutes until sambar powder has blended in well.
** When done garnish with freshly chopped coriander leaves, remove from heat and keep aside covered for the flavours to be well infused. When rested the Kolumbo may thicken up in texture, in which case add some boiling water and mix well before serving. Also check if salt is required and do the needful.
** Note : When preparing sambar using powder, it is always a good idea to simmer it for atleast 15 minutes as this helps in releasing the flavours from the powder into the sambar well, definitely a necessary step that should be followed.
** “Mullangi-Batate Kolumbo (Radish- Potato Sambar)” is done and ready to be served. Tastes best served with rice along with other dishes during meals. However, you can serve it roti, chapatti, paratha, dosa or idly too. Radish does have a complex blend of taste being sort of sweet, pungent and bitter, yet a little bit spicy and zesty, nevertheless this crispy tuber veggie is high in fiber and antioxidants while it is very low in calories, making it a fit veggie for health conscious people. I would say you need to develop a taste for this veggie and once you do so then you will love it in any form, so try it and enjoy with your family and friends, there are plenty of dishes shared with radish in the blog.
** Sharing a common links to all “Kolumbo and Sambar” recipes shared in the Blog, which you may browse through in leisure …
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