Kholmbe Pitti

Here is Asha Satish Philar ‘s recipe  from her The Konkani Saraswat Cookbook :-

Kholmbe Pitti recipe:

Makes about 500 gms of powder, for about 20 helpings, based on your using 2-3 teaspoons at a time.

  1. 250 g Coriander seeds
  2. 200 g Red chillies ( preferably Byadgi chillies for their colour)
  3. 50 g Chana dal (bengal-gram)
  4. 40 g Urad Dal (Black gram)
  5. 1 1/2 Tablespoon Cumin
  6. 1 Tablespoon Mustard seeds
  7. 1 Tablespoon Black Pepper
  8. 1 Tablespoon Fenugreek seeds
  9. 1/2 teaspoon Asafetida ( Antu hingu ..strong variety)
  10. 10 sprigs Curry leaves
  11. 1 teaspoon Oil.

Hand-pick and clean all the ingredients. Fry each separately. Cool and Powder. Mix well and store in air tight jars.

Kholmbo recipe with Fresh ground Spices:

Fry the following ingredients in 2 teaspoons Oil. Fry the Coconut and Curry leaves separately. Fry the dry spices in the given order. 

  1. 1 tablespoon..Coconut grated
  2. 1 teaspoon Chana dal
  3. 3/4 tsp Urad dal
  4. 1/4 tsp- Fenugreek seeds
  5. 1/2 tsp Cumin 
  6. 1/4 tsp Mustard seeds
  7. 4-5 peppercorns
  8. 1 tablespoon Coriander seeds
  9. 4-5 red chillies
  10. Asafetida…size of a methi seed
  11. A sprig of Curry leaves.

Grind the fried ingredients with Tamarind (size of a small marble) to a smooth paste.

Making Sambhar-
  • Veggies used are Bhajji dento, Chapprada Avrekai 5-6 , Onions & tomato & 2 flakes Garlic!!
  • Chopped Onions into chunks, diced tomato and crushed the garlic.
  • Heat oil in a kadai, add garlic, onions and fry a little, add tomato and cook till pulpy. Add 2 tsps of Kholmbe pitti and mix well. Set aside.
  • To the cooked Dal add 2 tsps of the Tamarind Juice ( I make this pulpy tamarind juice at home..
  • Boil 1/4 kg tamarind in 6 cups water, cool,sieve and store the juice in bottles in fridge).
  • Add the previously boiled veggies to the dal and the masala and boil the sambar. 
  • Last season with mustard seeds, curry leaves and hing powder.
  • Garnish with Coriander leaves!!

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