Comments on: Sambar(Kolmbo)

By: Sahana

Sahana — Fri, 23 Oct 2009 11:25:27 +0000

Kolombo is my all time fav. …..happy to find this recipe here….
many thanx to u.

regards
sahana

By: darshana

darshana — Wed, 18 Mar 2009 07:34:34 +0000

Thank you so much for yummy Kolmbo recipe.. I’m konkani but I learnt kolmbo with your help…
Thanks a lot..

Regards,
Darshana

By: nirupama

nirupama — Fri, 09 Jan 2009 05:31:26 +0000

shilpa i tried this sambar powder/ dry roast the following;
Dhania, Beydagi chillies 1cup
urad dall,jeera,pepper,boiled rice,toordall 2 tsp
chanadall, copra powder, 2 tbsp
methi, mustard 1 tsp cinnmon (optional) 1 stick
Roast them with little ghee and powder along with haldi powder and hing
powder them and store in an airtight container.
This powder is very easy pl try
I use this powder for sambar powder, bisibela bath, brinjal potato subji, pulihore.

By: willie

willie — Mon, 02 Jun 2008 13:20:55 +0000

Hi Shilpa,
We are a group of forced bachelors away from our homes in Bahrain and believe me your website is really a boon because we are now able to cook home-style food and love to experiment though some of the ingredients are not easily available in the area which we live. Nevertheless keep up the good work. You are an angel.

By: Namita

Namita — Tue, 08 Apr 2008 14:12:24 +0000

Shilpa, your website is like a magic box, I come across one wonderful recipe after another! What can I say?!
I have been looking out for the kolombo recipe since a long time. My hubby’s aunt had made it when we had visited her and i had lost the recipe. My hubby often asked for it and I had no idea how to make it. I am so happy I finally found the authentic recipe right here on your blog. Thanks so much.
I must say, this is a very well maintained blog with authentic konkani recipes which are so hard to find. Keep up the good work.

By: nitin

nitin — Sat, 01 Mar 2008 14:53:23 +0000

think you need to leave the mustard and curry leaves out while frying and grinding. they should be used for tadka…

Shilpa: No Nitin, we add them for the paste. It gives a very nice aroma. This kolmbo in very special at our place. In tadka also we add these two.

By: kathikay

kathikay — Wed, 20 Feb 2008 16:38:09 +0000

you have a great web site love your cooking style and photos are very good keep up the good work

By: Nupur

Nupur — Fri, 27 Jul 2007 10:53:22 +0000

This was so tasty and spicy! What a wonderful recipe!

By: shubha

shubha — Wed, 11 Jul 2007 20:32:14 +0000

hey shilpa… do give me ur comments…. i read ur tips on making chapati will try it ;;) thanx

By: shubha

shubha — Wed, 11 Jul 2007 20:31:13 +0000

for making onion sambar.. u need to fry the onion.. just like shimla mirchi and u need to add a bit of jaggery to the sambar….

Shilpa: Didn’t try adding shimla mirch and jaggery to sambar before. Will try it soon. Thanks.