The Sambar (Kolmbo) is a traditional German dish that can be made with beef, pork, or veal. It is usually served with bread and potatoes and often eaten as a main course.
Sambar is a South Indian dish that consists of lentils and vegetables. It is often served with rice or chapati. Read more in detail here: sambar recipe.
Sambar is a spicy gravy made with toor dal and other vegetables. Rice, idlis, and dosas are common accompaniments to sambar. Sambars with handmade, simple rice noodles are another favorite of mine.
You may make sambar with or without coconut. This is a simple sambar recipe that is ideal for beginners and bachelors. A basic sambar recipe that just calls for sambar powder and a few other ingredients. When my husband first had to cook for himself, my mother-in-law gave him this recipe. This is the simplest and quickest sambar you can make in a short amount of time using any excellent sambar powder you have on hand.
You may make this sambar with whatever vegetables you want. Beans, potatoes, ivy gourd, drumsticks, brinjals, beetroot, and other vegetables may be utilized. Most of the time, I keep it basic by using just potatoes and onions.
In Konkani, kolmbo signifies sambar. I used to despise sambars with rice until my husband made this for me shortly after we married. Since then, I’ve been a huge fan of this sambar. With a ghee seasoning, it’s delicious.
- mustard seeds, 1/2 teaspoon
- 2 curry leaves (leaflets)
- 2 tblsp. clarified butter
Time to prepare: 10-15 minutes
Time to cook: 20-25 minutes Method of Preparation:
1. Place the toor dal in a pressure cooker and wash it well.
2. Combine the diced potatoes, cubed onions, tamarind, and 1 cup of water in a large mixing bowl. If you’re using any additional vegetables, cut them first and add extra water as needed.
3. Constraints Cook them for approximately 2-3 whistles, or until the toor dal is soft and mushy.
4. Once the pressure in the cooker has been released, transfer all of the cooked contents to a cooking pot.
5. Fill the cooking pot halfway with water and stir thoroughly. Add water until the sambar reaches the desired consistency. Sambar is often medium to thick in consistency.
6. Season with salt, sambar powder, and turmeric powder, then bring to a boil. If your sambar powder isn’t hot enough, add a pinch of red chilli powder.
7. Once the sambar has to a boil, reduce the heat to low and continue to cook for 3-4 minutes, or until the rawness of the sambar powder has dissipated and all of the ingredients have blended together.
8. Take it off the fire and stir in some freshly cut coriander leaves for flavor.
9. In a tempering pan, heat ghee and add mustard seeds for seasoning. When the mustard begins to bubble, add the curry leaves and one red chili, chopped into tiny pieces (optional for additional spice), and cook for a few seconds. Remove the seasoning from the heat and add the asafoetida powder. Add the seasoning to the sambar and stir thoroughly until the asafoetida powder sizzles in the seasoning.
To balance the acidity effects of toor dal and potatoes on your body, asafoetida is used, as well as for flavor.
Suggestions for serving
Serve this sambar/kolmbo with a bowl of steaming hot rice and rice fryums/crispies/frittes (called odi/vodi in Konkani) on the side, as well as papads.
Serve sambar/kolmbo with a side of vegetable stir fry (upakari in Konkani).
Most South Indians consider this to be comfort food!!
Chop vegetables like beans, ivy gourd, drumsticks, brinjals, and beetroot into bite-sized pieces if you’re using them.
If you’re using dried mango powder/amchoor powder instead of tamarind for tanginess (for convenience), add it to the sambar after the heat has been turned off.
More bachelor recipes may be found here.
Here are some more curry dishes from Konkani cuisine.
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Sambar is a dish that originated in Sri Lanka. It is made with rice, lentils, onion, tomato and coconut milk. The dish has been served in the island for centuries. Reference: colombo city.
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