SAMBAR / VATTUNU KOLOMBO

This type of sambar made mostly in karnataka. My Mother never prepared or bought Sambar powder when we were kids. She always prepared Sambar with ground masala. Recently my daughter had gone to Mangalore to spend her Onam vacation at her Aunt's place. When she came back she said she loved her sambar and requested me to prepare the same sambar /Kolombo. Normally I prepare with sambar powder. The recipe goes this way...

SAMBAR/ KOLMBO

WHAT YOU NEED :

Tur Dal - 1/2 cup

Vegetables - 1 1/2 cups. I added Lady's finger, Sooran, Potato, Carrot, Flat beans, Beetroot, tonde kai/tinda

Onion - 1 small - chopped

Tomato - 1 - chopped

Tamarind - size of a gooesberry, make juice adding little water and keep aside

Turmeric powder - 1/4 + 1/4 tsp

IT'S SPECIALITY IS MADE WITH GROUND WET MASALA

For the masala:

Corinader seeds - 1 heaped tsp

Chana dal - 1 heaped tsp

Cumin seeds / Jeera - 1/2 tsp

Methi seeds - 1/4 tsp

Dry Red chilly - 5

Asafoetida - pea size 

Coconut gratings - 1/4 cup

Salt - to taste

For seasoning

Mustard seeds - 3/4 tsp

Curry leaves - 1 sprig

Coriander leaves - to garnish

VATTUNU KOLMBO!

HOW TO MAKE :

Wash tur dal well and keep in a vessel adding 1/4 tsp turmeric powder and 1 tsp coconut oil and double the water. Keep in the pressure cooker.

Place cut vegetables like sooran, potato, carrot, beetroot, flat beans, tonde kai in another vessel, put a little water in it and keep over tur dal.

Close the lid and pressure cook for 10 to 15 minutes after the first wistle. I reduce the heat to medium after the first wistle.

In another container add chopped onion, chopped tomato and lady's finger along with 1/4 tsp of turmeric powder and tamarind juice. Add little water too and cook till done.

Meanwhile heat a pan with 2-3 tsp oil. when hot roast red chilly, chanadal, coriander seeds, cumin seeds, methi seeds and asafoetida till you get aroma. Do not burn the ingredients, fry over low heat. In the end add coconut gratings and fry for another 2 minutes. then put off the fire.

Now grind all the fried items in a mixer adding required water to a fine smooth paste.

Now add cooked vegetables in the container which has tomato, onion and lady's finger.

Churn the cooked tur dal to smooth, add this paste to the vegetables. 

Then add ground masala to the vegetables along with some water. Cook to boil.

Add salt and water to your desired consistency. 

Heat a tsp of ghee in a pan. When hot add mustards seeds, once it crackles add curry leaves. Pour the seasoning over the Kolombo.

Garnish with coriander leaves.

Serve Kolmbo / Sambar along with steaming rice.