Recipe
Download Iyer Kalyana Sambar recipe PDF
Ingredients:
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Oil – 6 tbsp |
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Mustard Seeds – 1 tsp |
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Fenugreek / Methi seeds – 1 tsp |
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Dry Red Chillies – 8-10 |
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Asafoetida / Hing Powder – ½ tsp |
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Curry Leaves – 2 tsp |
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Bengal Gram/ Chana Dal – 1 tbsp |
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Toor Dal – 1 Cup |
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Dhaniya/ Coriander Seeds – 2 tbsp |
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Freshly Grated Coconut – 3 tbsp (Don't roast) |
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Ladies Finger – 150 grams |
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Red Pumpkin – 100 grams |
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Tomatoes – 100 grams |
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*You can add any other vegetables you want |
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Turmeric Powder |
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Tamarind – lemon size |
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Jaggery – small piece |
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Salt – to taste |
Method of Preparation:
- To make this sambar, we have taken 1 cup toor dal, washed it well, transferred it to a pressure cooker and added 3 cups water. And to this we have added a pinch of asafoetida or hing. Now add 1/4 tsp methi seeds and 1/4 tsp sesame seed oil. You can add any other oil if you don't have sesame seed oil. And a pinch of turmeric powder. Now we close the pressure cooker and put the lid and weight on it. Let it cook.
- In the meanwhile, take tamarind about the size of a lemon ball and add water to it, bring it to a boil to extract tamarind juice.
- In a pan heat some oil and when it is hot add 1 tbsp chana dal, 1 tbsp toor dal, 2 tbsp Dhaniya/Coriander seeds, 1/2 tsp methi/fenugreek seeds, 8-10 dry red chillies. Roast them on a very low flame and take care not to burn the Sambar masala. Once they are roasted switch off the flame and transfer them to a plate to cool down.
- Once they are cooled take them in a mixer jar and grated fresh coconut to it. Grind them adding little water. Now we have made the Sambar Masala, keep it aside.
- Now, we have to Saute the vegetables. Cut the okra/ladiesfingers, pumpkin and tomato as shown below.
- Heat 3 tbsp of oil in a pan and once it is heated add the okra. Remember to wash the ladies fingers, dry it well and then chop it else it may become sticky. After 1 min of roasting add Hing/ Asafoetida Powder, little turmeric powder.
- Once the okra is roasted nicely add pumpkin and curry leaves and tomatoes. Saute it for a couple of minutes. Add some salt and then add some water. When the water comes to boil, add the tamarind juice that is extracted.
- Once the mixture comes to a boil add the ground sambar masala and mix it well. Once it boils add in some jaggery and salt again as needed along with the cooked dal.
- Keep the flame in medium level and bring it to a boil again. Once it is boiled switch off the flame and keep it aside.
- We will prepare the tempering now. Heat 1 tbsp oil in the pan and add mustard seeds. Once the mustard seeds crackle add methi, dry red chillies, hing/ asafoetida and curry leaves and switch off the flame once done.
- Add this tempering to the Sambar, mix it well and it is ready to be served.
Here are five interesting facts about Kalyana Sambar, a South Indian delicacy often served at weddings:
1. Special Wedding Recipe
Kalyana Sambar, meaning "wedding sambar," is a unique version of traditional sambar, prepared exclusively for South Indian wedding feasts. It is more flavorful, with a richer texture and aroma than the regular sambar.
2. A Distinct Spice Blend
The key to its exceptional taste lies in the freshly ground spice mix used in the recipe. This includes roasted spices, lentils, and sometimes dried coconut, making it more aromatic and special.
3. Loaded with Vegetables
Unlike regular sambar, Kalyana Sambar often features a mix of vegetables like drumstick, carrots, ash gourd, and brinjal. These add layers of flavor and texture, making it a feast-worthy dish.
4. Tamarind Base with a Twist
While tamarind is the primary souring agent in all sambars, the Kalyana Sambar's tamarind extract is balanced with a hint of sweetness, often from jaggery, creating a unique flavor profile.
5. Served in Banana Leaves
Traditionally served on banana leaves at weddings, the Kalyana Sambar's flavor enhances when paired with steamed rice, crispy papad, and a variety of side dishes, embodying the essence of South Indian culinary tradition.
Kalyana Sambar is not just a dish—it's an experience that brings the grandeur of a South Indian wedding to your plate!
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