How to make Kolamba -

Mangalorean style sambhar .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Split black gram flour (urad dal ka atta) (उड़द दाल का आटा)

Cuisine : Karnataka

Course : Dals and Kadhis

For more recipes related to Kolamba checkout Cholar Dal , Sindhi Dal, Char Dal Ka Dalcha, Sindhi Dal . You can also find more Dals and Kadhis recipes like Tur Dal Amti Dal Makhani Udupi Sambhar Moong Phali Ki Kadhi


Kolamba Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kolamba Recipe

  • Split Bengal gram (chana dal) 1 tablespoon

  • Split black gram flour (urad dal ka atta) 1 tablespoon

  • Oil 2 teaspoons

  • Cloves 2-3

  • Black peppercorns 4-5

  • Dried red chillies 2

  • Curry leaves 8-10

  • Asafoetida 1/2 teaspoon

  • Pigeon peas (toovar dal) pressure cooked with a pinch of turmeric powder 1 1/2 cups

  • Brinjals cut into cubes 2 medium

  • Cauliflower florets 10-12

  • Sambhar onions 7-8

  • Drumstick scraped and cut into 2 inch pieces 1

  • Salt to taste

  • Tamarind pulp 2 teaspoons

  • Tamarind pulp 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Heat 1 teaspoon oil a non-stick pan. Add Bengal gram and black gram and roast for a minute.

Step 2

Add cloves, peppercorns, 1 dried red chilli, 3-4 curry leaves and ¼ teaspoon asafoetida and sauté for a minute. Remove from heat andset aside to cool at room temperature.

Step 3

Heat cooked pigeon peas in a non-stick pan. Add some water, mix well and cook for a minute.

Step 4

Add brinjals, cauliflower, sambhar onions and drumsticks and mix well. Adjust water, mix, cover and simmer for 10-15 minutes.Add salt, mix well, cover and cook for a few minutes.

Step 5

Grind the roasted grams and spices with some water to a fine paste.

Step 6

Add the paste to the pigeon peas mixture, mix well and cook for 2-3 minutes.

Step 7

Add tamarind pulp, mix and cook for a minute. Switch off heat and set aside.

Step 8

Heat remaining oil in a small tempering pan. Add mustard seeds and let it splutter. Add remaining curry leaves, remaining dried red chilli and remaining asafoetida.Pour the tempering in the cooked pigeon peas mixture, mix well, cover and keep for a minute.

Step 9

Remove the cover and place the pan back on heat. Cover and bring to a boil.

Step 10

Switch off the heat, add chopped coriander and mix well.

Step 11

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.