Mixed Vegetable Sambhar (Randekayee Kolambo)

Indian Sambhar is a curry made of lentils, spices and vegetables. It is known as Kolambo in Konkanis, Huli in Karnataka, Pulusu in Andhra and Vettal Kuzhambu, Poricha Kuzhambu, Karai Kuzhambu in Tamil Nadu. Its primarily eaten with Rice or served as a soupy dish along with Idlis or Iddiappams.

Sambhar or Kolambo (konkani term for Sambhar) is an all time favorite amongst Konkanis. Sambhar is a medley of lentils, vegetables and spices cooked together. Some worship this dish, and some hate it, some devout it like a daily ritual. Personally, Mixed Vegetable Kolambo is one of my favorite dishes and Mom makes the best Kolambo ever.

Recipe Source: Mom
Serves: 6-10 servings

Ingredients:
Vegetables (Carrots, Cauliflower, Potato, Tinda, Beans) - 1" pieces - 10-12 each
Toor Dal (boiled and mashed) - 1 cup
Salt - as per taste
Coriander leaves (chopped) - 6-7 sprigs
Tamarind juice of 1 small lump soaked in water (optional)
Oil - To fry
Mustard seeds - 1/2 teaspoon
Curry Leaves - 1 sprig

Masala:
Coriander seeds - 3 teaspoon
Cumin seeds - 1 teaspoon
Urad Dal - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1/10 teaspoon
Red Chilli powder - 1 teaspoon

Method:
Grind the ingredients in Masala after roasting red chillies on medium flame and allowing to cool. Bring Dal to boil along with vegetables and add the masala. Pour the tadka on the curry with curry leaves smoked in 2 teaspoon oil with mustard seeds. Put off the flame and garnish with chopped coriander leaves. Serve with hot rice and red chilli papad/ odi.

Tip: One could also add Tamarind juice, we prefer spicy Kolambo so I did not add Tamarind juice.