I thought of trying konkani dishes for a while and used this BM as a chance , i tried this Kolmbo(sambar in konkani style). Kolmbo has very unique flavor with cinnamon & cloves.
I just wonder how much variation we have in sambar across the regions. The original recipe says that cinnamon & cloves are optional. But i recommend to add it , it gives unique flavor.I tried it twice so far and we like it with idly and dosas the most.
Procedure
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
I just wonder how much variation we have in sambar across the regions. The original recipe says that cinnamon & cloves are optional. But i recommend to add it , it gives unique flavor.I tried it twice so far and we like it with idly and dosas the most.
Konkani Sambar
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Toor Dal - 1/2 cup
Veggies - 1- 11/2 cup (i used drumstick,cauliflower,carrot, beans,potato,tomato)
Asafoetida - a pinch
Turmeric - a pinch
Tamarind - a small gooseberry size
Coriander leaves - few
To roast & grind
Red Chili - 5-6 nos
Coriander seed - 1 tsp
Channa Dal - 1 tsp
Fenugreek seed - 1/2 tsp
Cumin seed - 1/2 tsp
Coconut - 1/4 cup
Cinnamon - a small piece
Cloves - 2 nos
To Temper
Oil - 1/2 tsp
Mustard - 1/4 tsp
Curry leaves - few
Soak the tamarind in 1/2 cup of water for 1/2 hr .In a pressure add toor dal , asafoetida, turmeric and veggies and cook for 3 whistle or until it's mushy.
In the mean time dry roast all the ingredients listed under "To roast and grind" one by one and allow to cool.
Once it cooled, put it in blender and grind into smooth paste.
Add this paste into cooked dal and put it in flame again and then add tamarind extract, enough water & bring to boil.
Finally add salt and temper the ingredients listed under "To Temper" and add into the sambar and garnish with coriander leaves.
Very flavorful sambar is ready to serve. You can serve this with rice or any tiffin item(like dosa & idly). I like it with idly the most.
In the mean time dry roast all the ingredients listed under "To roast and grind" one by one and allow to cool.
Once it cooled, put it in blender and grind into smooth paste.
Add this paste into cooked dal and put it in flame again and then add tamarind extract, enough water & bring to boil.
Finally add salt and temper the ingredients listed under "To Temper" and add into the sambar and garnish with coriander leaves.
Very flavorful sambar is ready to serve. You can serve this with rice or any tiffin item(like dosa & idly). I like it with idly the most.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
The Sambar sounds very interesting..and slightly different from the usual one.
ReplyDeleteIsn't it amazing how many variations we have for a dish, across the region.
ReplyDeletethats an interesting variation of the sambhar . I love some of the Konkani preparations
ReplyDeleteVey inviting sambhar .Looks so delicious with those idlis.
ReplyDeleteEach place have its own sambhar right? Lovely konkani style sambar
ReplyDeleteCan guess the flavor of this sambar, with all those spices went in it who cant resist to this fingerlicking goodness.
ReplyDeleteTempting and yummy sambar and different too.
ReplyDeleteVery flavorful. Love to try different versions of sambars.
ReplyDeleteSo inviting and looks delicious!
ReplyDeleteThat spice paste must have added so much flavor to the sambar. It looks delicious.
ReplyDeleteThat looks like the another version of Kerala sambar with coconut. Clove and cinnamon must have given an wonderful flavour...
ReplyDeleteThis is flavorful sambhar.
ReplyDeleteThat kolmbo sounds very flavorful. It must have been delicious.
ReplyDeleteyum yum yummy!!! such a flavorful sambar!!
ReplyDeletelike all the spices and coconut used in this version - as the temps are getting colder perfect for a cold evening
ReplyDelete