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
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Cut the veggies and soak the tamarind in water and take 2 cups of tamarind water.
Kalyana sambar recipe
Traditional South Indian wedding style sambar recipeServings 5Ingredients
- 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.
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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. - 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 a 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.
Note:
- The sambar will be thick after getting cooled, so add water after adding toor dal and ground paste.
- You can temper it with 1 green chili to get the aroma of green chili in sambar.
- 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.
- If you like, you can add 1 chopped tomato after adding onions.
Nice recipe jeyashri….i just luv d flavour of ths sambar…after cing d pic – kalyana sapadu sapadanum pola iruku!
Feel like having with hot rice now 🙂 Lovely pics
Its in my to do list.U tempted me to try soon 🙂
Oh pramadhama irukke!. Good one Jeyashri
I can smell the flavor of this sambar from here, my fav..
Very healthy and tasty looking sambar. Wonderfully prepared.
Deepa
def a flavorful sambar ti sis.. yummyyy
Love the colour it has brought… beautiful click
this is a gud one to do on any pandigai day we do it due to non addition of onion thk u for posting it 🙂
Love the last pic. it is tempting me to try.
I tried it today. Came out well. Thank u for sharing…
Lovely recipe
Thanks for sharing
i tried 2 times u r kalyana rasam it was a big hit now i will try this also
i forget to take snaps next time i will and send u also
use of coconut not mentioned
Sorry Rakhee updated now
I tried this recipe, it was lip smacking. The best combo with rice. Thanks a lot for posting this recipe.
Hi Jeyashri,Thanks a lot we tried this recipe today it was mouth watery…the good thing which i liked about your recipes is correct measurements and never went wrong….it felt like we went to a wedding party…:-)
Hi , Is it ok if dont add onions and tomato?
YEs perfectly ok
Hi,.. I am going to offer prasadm to goddess today for navaratri- Its so well explained..
Hai..at wat stage we should add coconut
Add coconut while grinding the spices. I have mentioned it in the post
Hi thanks for sharing mam, i tried it out today, superb taste, my hubby likes this very much, i am happy……..
Superb its very yummy
HI jeyashri,
i got both the cook books that u have been published. Eagerly waiting for the cook book of the normal recipes.
Sooperb taste.just tasted like hotel sambar
Don’t we have to roast the coconut before grinding or just raw coconut is fine?
No need to roast the coconut. Add it raw, it will be nice.
You mentioned ground paste. What it is mam?
The one we roasted we will grind into a fine paste. then add to the sambar along with the cooked dal.