Kalyana Sambar | Kadamba sambar

Kalyana Sambar | brahmin wedding Sambar | iyer Sambhar | Arachuvitta sambar | கல்யாண சாம்பார் | kadamba sambar | kalyana veetu sambar | brahmin sambar | iyer veetu sambar | mixed vegetable sambar |  south Indian sambar recipe, vegetable sambar recipe with step-by-step pictures, and video recipe. Check out the kadamba Sambar recipe and if you like the video pls SUBSCRIBE to my channel.  

Kalyana sambar is a traditional South Indian style with no onion no garlic rice accompaniment during the wedding. The detailed recipe with tips and tricks makes it a great beginner-friendly recipe for South Indian cuisine meals.

What is Sambar?

Sambar is one of the most popular traditional South Indian dishes. A good amount of protein, and vegetables,  blended with flavorful sambhar powder – makes it not only healthy & nutritious but also tastes delicious

What tastes best with sambhar?

Sambhar plays a key role in South Indian cuisine. Sambhar goes well with tiffin varieties like idli, dosa, uthappam, etc. It also tastes great with rice,  without sambhar their no special thali/ festive/  wedding lunch / Indian lunch combo 

Should I always soak toor dal?

No, it is optional but I feel soaking helps for even cooking

How much water should I add while cooking dal?

It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.

 

What variety of dal should I use for sambhar?

For rice accompaniment sambar I generally use toor dal. For the tiffin variety, I sometimes use moong dal. Restaurants/hotels use a combination of toor dal and masoor dal

How much Kalyana Sambar powder should I use?

Freshly ground sambar powder gives the best taste to wedding sambar.  The amount of sambhar powder might slightly vary based on your spice level. If you want to make it spicy add extra Sambar powder/ Chilli powder. If you are increasing sambhar powder, you might have to proportional increase tamarind accordingly.

How to make instant pot sambar

Cook the dal for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe

What kind of vegetables can I use?

white pumpkin, bottle gourd, eggplant, beans, sweet potato, etc. can be used for sambhar.

Can I increase the cooked dal?

For catering style sambar add less cooked dal and increase dal for sambar powder

What should be the texture of the cooked sambhar veggies?

Cooked veggies should be fork-tender. Always remember not to overcook the veggies. They should hold their shape and not become mushy.

Should I add the ghee tempering?

I generally use peanut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice

What should be the consistency of the sambhar?

Some like thin sambar while others prefer it thick. I prefer mine on the thicker side.

Can I make one pot pressure cooker sambar or an instant pot sambar?

In our home, I prefer making sambhar in steps. Pressure cook dal, meanwhile cook veggies in tamarind water with sambar powder, add the ground mixture, and finally boil everything together. You can make one pot instant pot sambar but follow the recipe for the best result. Avoid cooking everything together

Kuzhambu recipes in TMF

Tamarind based recipes in TMF

 

Other Sambar varieties in TMF

Ingredients

Pressure cook

1/3 cup toor dal

1 cup water

Pinch of turmeric powder

Sesame oil

Sambar powder

1/2 tsp ghee

1 tbsp coriander seeds

1/2 tsp pepper

1 tbsp toor dal

4 red chilli

1 tbsp chana dal

1/4 tsp fenugreek seeds

1 tsp cumin seeds

Temper

2 tbsp oil

1/2 tsp mustard seeds

Few fenugreek seeds

250 grams mixed vegetables

water

Requires salt

1 cup tamarind water

1/2 tsp of turmeric powder

 jaggery

few curry leaves  and coriander leaves

How to prepare sambar with step-by-step pictures:

• Firstly wash and soak the dal for 30 minutes

• Discard the water and add a 1:3 ratio of water, a pinch of turmeric powder, and a drop of oil

• Pressure cook for 5 whistles and let the pressure releases naturally

 

• Add ghee and heat

• Furthermore, add coriander seeds, chana dal, toor dal, cumin seeds, pepper, red chilli, and fenugreek seeds; saute till color changes

• Add coconut and saute till they turn aromatic and change color

• turn off the stove and cool

• grind fresh sambar powder

• In a wide pan add oil and when the oil is hot add mustard seeds, curry leaves, and fenugreek seeds; let it splutter

• Furthermore, add asafoetida; mix well

• Add okra and saute till it shrinks and changes color 

• Furthermore add carrots, drumsticks, yellow pumpkin, and potato and saute for a minute

• Add brinjal, turmeric powder, jaggery, and salt; mix well

• Pour water; cook for 3-4 minutes until veggies are 3/4th cooked

• Furthermore, add tamarind water; boil for 5 minutes

• Mix water with sambar powder; mix well

• Add sambar powder+water, water; boil for 5 minutes

• Furthermore add cooked dal, coriander leaves, ghee, sesame oil, and water; boil for 5 minutes

• Finally, add coriander leaves and asafoetida; mix well