Kolmbo is one of the most popular dishes of North Canara, a traditional Konkani Sambar. My Aayi makes delicious Kolmbo. This is my all time favorite sambar. When I was a kid, I used to ask for this dish almost 3-4days a week. All others in the home got so bored of it that, they all used to object when I asked for this. I used to eat it continuously for 2-3days. Now, my husband is a huge fan of this dish. So I can make and eat it for days.
Usually this is served with rice. But I think this can also be served with idli or dosas. I advice everyone to taste this atleast once, I can bet you will love it.
Cook dal with a pinch of turmeric and drop of oil. Cook vegetables with little salt.
Heat oil and fry spices. Then add curry leaves, red chillies, coconut. Fry for few minutes.
Add cooked dal to vegetables.
Add ground paste to dal-vegetable mixture. Mix well and add coriander leaves. Let it cook.
Heat oil in a small pan and add mustard seeds. When they start popping, add curry leaves, asafoetida. Pour over salmar. Garnish with coriander leaves.
- 1/2 cup toor daal
- 1/2 cup grated fresh/frozen coconut
- 1 tspn chana daal
- 1 tspn coriander seeds
- 1 tspn mustard seeds
- 1/2 tspn cumin seeds
- 1/4 tspn methi seeds
- A pinch asafoetida
- 7-8 curry leaves
- 1/2 inch piece cinnamon optional
- 5-6 cloves optional
- 5-6 red chilies
- 1/2 tea spn tamarind extract or a small piece of tamarind.
- 2 cups vegetables - green beans carrot, cauliflower, tomato, potato, drumsticks, zucchini(not traditional), tendli
- 4-5 strands coriander leaves
- A pinch turmeric
- Cook dal with little turmeric and 2 drops of oil (turmeric and oil help dal to cook fast).
- Cook vegetables separately (I add little salt while cooking vegetables).
- Heat 1 tspn oil and fry ingredients from chana dal to red chillies.
- Add coconut and fry for 2-3 minutes.
- Grind to a thin paste along with tamarind.
- Heat cooked dal, add vegetables, ground masala and salt.
- Add half the amount of coriander leaves while cooking.
- Heat for 5-10 minutes.
- Garnish with coriander leaves.
- Heat 1 tspn oil. Add mustard seeds, when they start popping, add curry leaves.
- Add this seasoning to the cooked sambar.
- Serve hot with rice.