Kalyana Sambar |kadamba sambar recipe , Traditional wedding-style sambar, is the recipe I wanted to post for a long time. After attending a wedding and a family function in India last month, I wanted to make this post soon. The Sambar which they make in our style weddings are always awesome. They generally put a lot of veggies in the sambar and the hot rice, smeared with ghee along with this yummy sambar, paired with urulai kizhangu curry and appalam…, wow nothing can beat the taste. Without boring you all much, let me go on to the recipe for Kalyana sambar. Check out my Kalyana rasam  

  • Print Pin No ratings yet Kalyana sambar recipe Traditional South Indian wedding style sambar recipe Course Main Course Cuisine South Indian Keyword Festival recipes, no onion garlic recipes, South Indian sambar Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 5 Author Jeyashri suresh Ingredients 1 cup Mixed Veggies Generally pumpkin, drumstick, broad beans, turnip, brinjal, ladies finger are used. 1 &1/2 tsp Sambar powder a small lemon size Tamarind Salt as needed ¬º cup Toor dal uncooked 2 tsp Oil ¬Ω tsp Mustard seeds ¬º tsp Turmeric powder 2 pinches Asafoetida Curry leaves few ¬Ω tsp Jaggery To roast and grind: 1 tbsp Dhaniya 1 tbsp Channa dal |Kadala paruppu 1 tsp Urad dal 1 tsp Fenugreek seeds | vendayam 2 Red chili 1 tsp Toor dal 5 Black pepper 2 tbsp Coconut 2 tsp oil Instructions Cut the veggies and soak the tamarind in water and take 2 cups of tamarind water. Cook 1/4 cup of toor dal by adding enough water and a little turmeric powder. Roast the ingredients, except coconut, given under “to roast and grind” by adding 2 tsp of oil. Grind this along with coconut by adding little little water as needed. In a pan add oil and temper with mustard seeds. Add in the vegetables. Saute for a few minutes and add in the tamarind water. Add in the sambar powder, turmeric powder, asafoetida, and salt. Let it boil for some time, till the veggies get cooked. Add in the cooked toor dal and mix well. Add in the ground paste. Add a little jaggery. Mix well and let it boil for 2 minutes. Garnish with curry leaves. Tried this recipe? Mention @jeyashris kitchen or tag #jeyashriskitchen ! Like our videos ? Subscribe to Jeyashris kitchen ! Notes Notes: 1. The sambar will be thick after getting cooled, so add water after adding toor dal and ground paste. 2. You can temper it with 1 green chili to get the aroma of green chili in sambar. 3. Generally, on the day of wedding in the food, onions are not added. But if you wish you can add small onions after adding mustard seeds. 4. If you like, add 1 chopped tomato after adding onions. Cut the veggies and soak the tamarind in water and take 2 cups of tamarind water.
  • Cook 1/4 cup of toor dal by adding enough water and a little turmeric powder.
  • Roast the ingredients, except coconut, given under ‚Äúto roast and grind‚Äù by adding 2 tsp of oil. Grind this along with coconut by adding a little water as needed.
To roast - 1 Roast spices - 2
  • In a pan add oil and temper with mustard seeds. Add in the vegetables. Saute for a few minutes and add in the tamarind water.
Sambar - 3 Mixed-veggie-sambar - 4
  • Add in the sambar powder, turmeric powder, asafoetida, and salt. Let it boil for some time, till the veggies get cooked.
Sambar - 5 Tamarind-water - 6
  • Add in the cooked toor dal and mix well. Add in the ground paste.
Kalyana sambar recipe - 7 Kalyana sambar recipe - 8
  • Add a little jaggery. Mix well and let it boil for 2 minutes. Garnish with curry leaves.
Kalyana-sambar - 9

Note:

  1. The sambar will be thick after getting cooled, so add water after adding toor dal and ground paste.
  2. You can temper it with 1 green chili to get the aroma of green chili in sambar.
  3. Generally, on the day of wedding in the food, onions are not added. But if you wish you can add small onions after adding mustard seeds.
  4. If you like, you can add 1 chopped tomato after adding onions.
kalyana sambar - 10

Kalyana sambar recipe

Ingredients

  • 1 cup Mixed Veggies Generally pumpkin, drumstick, broad beans, turnip, brinjal, ladies finger are used.
  • 1 &1/2 tsp Sambar powder
  • a small lemon size Tamarind
  • Salt as needed
  • ¼ cup Toor dal uncooked
  • 2 tsp Oil
  • ½ tsp Mustard seeds
  • ¼ tsp Turmeric powder
  • 2 pinches Asafoetida
  • Curry leaves few
  • ½ tsp Jaggery

To roast and grind:

  • 1 tbsp Dhaniya
  • 1 tbsp Channa dal |Kadala paruppu
  • 1 tsp Urad dal
  • 1 tsp Fenugreek seeds | vendayam
  • 2 Red chili
  • 1 tsp Toor dal
  • 5 Black pepper
  • 2 tbsp Coconut
  • 2 tsp oil

Instructions

  • Cut the veggies and soak the tamarind in water and take 2 cups of tamarind water.
  • Cook 1/4 cup of toor dal by adding enough water and a little turmeric powder.
  • Roast the ingredients, except coconut, given under “to roast and grind” by adding 2 tsp of oil. Grind this along with coconut by adding little little water as needed.
  • In a pan add oil and temper with mustard seeds. Add in the vegetables. Saute for a few minutes and add in the tamarind water.
  • Add in the sambar powder, turmeric powder, asafoetida, and salt. Let it boil for some time, till the veggies get cooked.
  • Add in the cooked toor dal and mix well. Add in the ground paste.
  • Add a little jaggery. Mix well and let it boil for 2 minutes. Garnish with curry leaves.

Notes