Watch how to make Kolambo (Vegetable Sambar) Video
Kolambo or Vegetable sambar is a perfect blend of spices, lentils and vegetable stew. There are many variations of this dish. Here we have made the “GSB” version of the dish. Having a lot of ingredients makes this dish healthy and nutritious. This version of the dish is generally served with hot steamed rice. It tastes good with idly and dosa too. This dish is often made during wedding eve, specially know as “Kolambe Javan”
Author’s Note:
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Being a GSB Kolambo is one of our hot favorite dish. I love attending wedding eve and one of the reason is this dish. I have tried my level best to produce same taste in this recipe. This dish tastes more better by adding some more vegetables like beans, drumstick and many more. Give it a try at home and let me know how it was. Give your feedback in the comment section below.Also try my other recipes like Biscuit Rotti, Sanna Polo, Manglorean Buns and many more. |
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Kolambo | Vegetable Sambar | GSB Sambar
Ingredients
- 2 medium sized Potato diced
- 1 medium sized Beetroot diced
- 10-12 pieces Ivy gourd sliced
- 1 medium sized Carrot diced
- 100g half cup Toor dal
- 25g 2 tsp Chana dal
- 100g half cup Grated coconut
- 4-5 Kashmiri red chili
- 15g 1.5 tsp Coriander seeds
- 8g 0.5 tsp Fenugreek seeds
- 8g 0.5 tsp Cumin Seeds
- 0.5 tsp Turmeric
- 3 tsp Tamarind Juice
- pinch Asafoetida
- 50g Coriander leaves
- 2 tsp Cooking Oil
- Salt to taste
For seasoning
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 3-4 pieces Kashmiri red chili
- 5-6 leaves Curry Leaves
Instructions
- Boil half cup (100g) of Toor dal (split pigeon pea) in cooker and keep it aside.
- Similarly boil desired vegetables with little salt and keep aside. (We have used potato, beetroot, ivy gourd and carrot). One can use other vegetables too.
- Take a pan, add 2 tsp cooking oil. Add 2 tsp chana dal (split chickpea) and roast till golden brown and put in a bowl.
- Now add 1.5 tsp coriander seeds, half tsp fenugreek seeds and half tsp cumin seeds to the same pan. Add a pinch of asafoetida and roast for a minute. Then put it in the same bowl of chana dal.
- Add 4-5 Kashmiri red chillies to the same pan. Roast it and put in the same bowl.
- Finally put half cup (100g) of grated coconut to the same pan. Add half tsp turmeric powder. Roast it too.
- Add the roast coconut to the same bowl. The mixture is now ready to grind.
- Transfer all the mixture to a mixer jar or grinder. Add little water to it and grind it.
- Grind it to a fine paste and transfer it to a bowl.
- Take a medium sized vessel. Put the boiled toor dal and then the ground paste to it. Add little water.
- Mix it well, close the lid and simmer for 5 minutes on a medium flame
- Open the lid, stir for a minute then add 3 tsp tamarind juice and mix well again
- Now add the boiled vegetables and mix well. Add a little water if required.
- Add salt to taste.
- Put 50g chopped coriander leaves and mix again
- Close the lid again and simmer for 3 more minutes
For seasoning
- Meanwhile for seasoning take a tsp of cooking oil in a small vessel, add 1 tsp mustard seeds and let it splutter
- Add 3-4 kashmiri red chillies and then 5-6 curry leaves
- Transfer it to the main dish and mix well
- Finally garnish with a little coriander leaves
- Hot and tasty Kolambo is ready to eat
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