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.
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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
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Procedure
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.
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In the mean time dry roast all the ingredients listed under "To roast and grind" one by one and allow to cool.
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Once it cooled, put it in blender and grind into smooth paste.
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Add this paste into cooked dal and put it in flame again and then add tamarind extract, enough water & bring to boil.
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Finally add salt and temper the ingredients listed under "To Temper" and add into the sambar and garnish with coriander leaves.
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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.
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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.
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
Procedure
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56