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Kalyana sambar

flavorful sambar recipe
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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

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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
 
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