Vattunu Kolmbo /Sambhar Recipe

Vattunu refers to ground in Konkani. This Sambhar is prepared with freshly ground spices. Usually Sambhar powder which is made and stored is used while making a Sambhar but this freshly ground one has a unique fragrance.

Ingredients :

150 gms/3/4 Cup of Arhar Dal pressure cooked and churned

Vegetables of your choice. Here I have used

15 French Beans cut into one inch sized pieces

1 small Carrot cut lengthwise into one inch sized pieces

1 large Onion sliced

1 potato cubed

1 tomato quartered

2 tbsps grated coconut

2 tbsps Coriander seeds

1 tsp Jeera/Cumin seeds

12 pepper corns

1 tsp Chana Dal

1 tsp Urad Dal

15 seeds of Methi /Fenugreek

10 Byadgi chillies roasted in a little oil

A Gram sized piece of Hing /Asafoetida powdered

1 level tbsp Tamarind paste

3 sprigs of curry leaves

2 tbsps Ghee /Clarified Butter

1 tbsp Oil

1 tsp Mustard seeds

Coriander leaves for garnishing

Salt

Method:

Heat oil in a pan. Add all the vegetables except the, tomato and roast for a couple of minutes . Drop in the tomatoes and roast for another couple of minutes. In another pan dry roast the Chana Dal, Urad dal, Coriander seeds, Cumin seeds, Pepper corns, Methi seeds till they give out an aroma. Drop in the grated coconut and a sprig of Curry leaves. Toss and keep aside. After it has cooled, grind the mixture of roasted coconut and roasted spices along with the roasted red chillies to a fine paste. Tip it into the sauteed vegetables. Add the cooked and churned Dal, tamarind paste and salt. Adjust the consistency by adding enough water. Allow to simmer for about five minutes. Heat the Ghee in a pan. Drop in the mustard seeds and after it splutters add the Hing and two sprigs of curry leaves. Toss. Drop the seasoning into the boiling Sambhar. Switch off. Garnish with coriander leaves. Cover and keep aside for fifteen minutes for the flavours to infuse before serving.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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