Carrot Kolambu is a South Indian/Mangalorean sambar variety usually eaten with rice for lunch or dinner. It can be easily prepared with combining specific Indian spices and fresh grated coconut.
Usually this tastes great with carrot but can also be replaced with other root vegetables. I learnt this recipe from my mother in law 🙂
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Cuisine: South Indian/mangalorean/vegan
- 4 medium sized carrots cut into slices
- 1 tbsp jaggery powder
- 1 tsp tamarind paste
- pinch of turmeric powder
- 1/4 cup toor dal/red lentil cooked and mashed
- 1 tbsp oil
- 3/4 tsp urad dal
- 1/2 tsp cumin seeds
- pinch of asafoetida
- 4-5 dry red chillies
- 2 tsp coriander seeds
- 1/4 cup fresh grated coconut
- Wash and peel the carrots and make thin round slices.
- cook in little water for 5 minutes
- add jaggery, tamarind paste, salt, turmeric powder and cook until soft
- Now in a small pan take the above mentioned masala ingredients in the same order and sauté until aroma comes and urad dal turns golden brown
- Now grind this in a mixer/grinder together with grated coconut to make smooth paste.
- Once the carrots cooked add this coconut masala paste to the cooked carrots.
- Add mashed toor dal, adjust consistency and salt.
- Serve hot and enjoy with rice.