Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Kalyana Sambar | Kadamba sambar

    July 27, 2023 By Vidya Srinivasan Leave a Comment

    78 shares
    Jump to Recipe Jump to Video Print Recipe

    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 teaspoon ghee

    1 tablespoon coriander seeds

    1/2 teaspoon pepper

    1 tablespoon toor dal

    4 red chilli

    1 tablespoon chana dal

    1/4 teaspoon fenugreek seeds

    1 teaspoon cumin seeds

    Temper

    2 tablespoon oil

    1/2 teaspoon mustard seeds

    Few fenugreek seeds

    250 grams mixed vegetables

    water

    Requires salt

    1 cup tamarind water

    1/2 teaspoon 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

    Kalyana sambar

    flavorful sambar recipe
    No ratings yet
    Print Pin Comment

    Ingredients

    Pressure cook

    • 1/3 cup toor dal
    • 1 cup water
    • Pinch of turmeric powder
    • Sesame oil

    Sambar powder

    • 1/2 teaspoon ghee
    • 1 tablespoon coriander seeds
    • 1/2 teaspoon pepper
    • 1 tablespoon toor dal
    • 4 red chilli
    • 1 tablespoon chana dal
    • 1/4 teaspoon fenugreek seeds
    • 1 teaspoon cumin seeds

    Temper

    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • Few fenugreek seeds

    Sambar

    • 250 grams mixed vegetables
    • water
    • Requires salt
    • 1 cup tamarind water
    • 1/2 teaspoon of turmeric powder
    • jaggery
    • few curry leaves and coriander leaves

    Instructions

    • 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

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Soaking dal is optional but helps for mushy cooked dal
    2. Adding turmeric powder and sesame oil while cooking dal is optional, but it helps for better cooking
    3. I have used 1:3 dal: water ratio. Adjust the water according to the dal you use
    4. Alter the number of whistles according to the dal you use
    5. let cooker pressure come down naturall
    6. I have used peanut oil, but you can use any oil of your choice
    7. Always add dal only after tamarind the raw smell goes off and the veggies are cooked
    8. I have used mixed vegetables, but you can make sambar with any available vegetable
    9. Cook veggies till they are fork-tender-avoid cooking them mushy
    10. Adjust water according to your desired consistency
    11. Adjust the spice according to your desired taste
    12. Jaggery is a must for kalyana sambar, it enhances sambar tast
     
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    « Thakkali kuzhambu | Tomato kulambu
    Gasagase Payasa | khus khus kheer »

    Categories

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    click on the image to read more

    Hot beverages recipes

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required