Kolambu (Vegetables in Pepper and Coconut Gravy)

Kolumbu is very similar to Sambar, difference is that fry the coconut before grinding. Also, use less chillies/sambar powder and add 1 tsp of pepper while grinding. It can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Bendekai (Okra), Potato + Tomato, Marrow, Pumpkin, Aubergine, Carrot, Moolangi (Radish), Nuggekai + Bedanekai (Drumsticks + Aubergine), BaLekai (unripe Plantain), etc.

Sambar (Vegetables in Spicy Coconut Gravy)

what is sambar?

This is a different version of Sambar made with Coconut instead of Lentils. It can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Okra, Potato + Tomato, Marrow, Pumpkin, Aubergine, Carrot, Radish, Kudane/Kustikai (mini Aubergines), etc.

Ingredients
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Neerulli (Onion): 1 (sliced length-wise)
Huli (Tamarind): a marble-sized piece
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Grinding
Thenginakai (Coconut): 1 cup (grated)
Sambar Pudi (Sambar powder): 2 tsp


for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Enne (Oil): 1 tsp

Method
Boil the above ingredients in a saucepan for 10 mins. Grind the coconut and Sambar Pudi to a smooth paste and add it to the Sambar. Heat 1 tsp oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the Sambar just before serving.

Sambar (Vegetable in Lentil Gravy)

what is sambar?

Sambar can be made with different vegetables (either individually or a combination of few together), popular ones are: Green Beans, Bendekai (Okra), Potato + Tomato, Marrow, Pumpkin, Drumsticks + Aubergine, Carrot, Radish, Cabbage, Baby Onion,  BaLekai (unripe Plantain), Mangalore Southekai, Thondekai (Ivy Gourd), Mixed Veg, etc.

Ingredients
Togari BeLe (Yellow Lentil): 1 handful
Tharakari (Vegetable): whichever you fancy (chopped into large chunks)
Neerulli (Onion): 1 (sliced length-wise)
Huli (Tamarind): a marble-sized piece
Sambar Pudi (Sambar Powder): 2 tsp
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves):4-5
Enne (Oil): 1 tsp

Method
Boil the above ingredients in a pressure cooker (3 whistles) or simmer in a saucepan for 30 mins. Heat 1 tsp oil/ghee in a small pan and add oggarane ingredients to it. Pour this over the Sambar just before serving.