Kolmbo is nothing but konkani sambhar. Refer to my older post here. Pitto in konkani means powder. So kolmbe pitto is Sambhar powder. Or in simple words Kolmbe pitto Saaru is nothing but kolmbo (sambhar) without dal and vegetables. If you are searching for a good recipe of saaru without dal then this is one such. Trust me its very tasty. The flavor of the freshly ground spices is simply good ( this saaru tastes even better the next day. So nobody is going to complain if they should have the same saaru for two days!)
Ingredients:
Dry roast the grated coconut, until it turns slight brown. Before it turns slight brown add turmeric powder and few curry leaves. Adding curry leaves gives a very good flavor to the masala as well makes it healthier (I know most of them just discard the curry leaf which is added in the seasoning. So this is one way to consume it:-) . Its rich in iron)
Fry the remaining spices, until they turn light brown, mentioned under masala in the order- coriander seeds, chanadal, asafoetida, cumin and fenugreek (coriander and chanadal takes longer time to turn light brown than cumin and fenugreek. Cumin and fenugreek should be added when chanadal and coriander just starts turning brown)
Now grind the fried coconut and spices along with red chillis and tamarind to get a fine paste. Add water as required. Transfer this paste to a dish and dilute it, according to required consistency (I prefer it to be medium thick). Then add jaggery and salt to taste. Mix it well and bring it to a boil. Once it starts boiling continue heating for 3-4 minutes and turn off the heat. Add chopped cilantro.
For seasoning- Heat oil and add mustard seeds to it. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared Saaru and mix well. Kolmbe pitto Saaru is ready!!
Serve it hot with Rice. Above measurement serves 3-4 people.
Ingredients:
- Cilantro- 5-6 sprigs
- Roasted red chillies- 4-5
- Tamarind- A small ball (gooseberry sized)
- Jaggery- 1 Tbsp
- Salt- To taste
- Oil- 1 Tbsp
- Mustard seeds- 1 tsp
- Curry leaves- Few
- Grated coconut- 1/2 cup
- Turmeric- 1/4 tsp
- Asafoetida- 2 pinches
- Coriander seeds- 2 Tbsp
- Chanadal/Split chickpeas- 2 Tbsp
- Cumin seeds/Jeera- 1/2 tsp
- Fenugreek seeds/Methi- 1/4 tsp
Dry roast the grated coconut, until it turns slight brown. Before it turns slight brown add turmeric powder and few curry leaves. Adding curry leaves gives a very good flavor to the masala as well makes it healthier (I know most of them just discard the curry leaf which is added in the seasoning. So this is one way to consume it:-) . Its rich in iron)
Fry the remaining spices, until they turn light brown, mentioned under masala in the order- coriander seeds, chanadal, asafoetida, cumin and fenugreek (coriander and chanadal takes longer time to turn light brown than cumin and fenugreek. Cumin and fenugreek should be added when chanadal and coriander just starts turning brown)
Now grind the fried coconut and spices along with red chillis and tamarind to get a fine paste. Add water as required. Transfer this paste to a dish and dilute it, according to required consistency (I prefer it to be medium thick). Then add jaggery and salt to taste. Mix it well and bring it to a boil. Once it starts boiling continue heating for 3-4 minutes and turn off the heat. Add chopped cilantro.
For seasoning- Heat oil and add mustard seeds to it. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the prepared Saaru and mix well. Kolmbe pitto Saaru is ready!!
Serve it hot with Rice. Above measurement serves 3-4 people.
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