There are hundred different ways of making Sambar. Though we all use the same ingredients to make it, each gets with a different taste. One such Sambar is the Wedding Sambar / kalyana veetu sambar. It tastes better than the one which we make at home. Kalyana Sambar | Traditional wedding style sambar, the recipe I wanted to post for a long time. The Sambar which they make in their own style of weddings are always awesome. They generally put lot of vegetables in the sambar and the hot rice, smeared with ghee along with this yummy sambar, paired with urulai kizhangu paal Kari, Senai kizhangu Varuval, fresh mangai ooruhai and appalam…, wow nothing can beat the taste. usually we make simple sambar, using dal, vegetables, spice powder/sambar powder with tamarind. but this freshly or stored special sambar powder makes divine taste. though we are non-vegetarian no one hate this type of sambar rice. The key recipe of this sambar is sambar powder apart from this use drumsticks without fail, the aroma of this sambar enhances specifically by this only.
watch wedding special lunch sambar recipe in Tamil.
Kalyana Sambar | Sambar Recipe | Wedding Sambar
Ingredients
To prepare special sambar powder
To prepare sambar
To Tempering sambar
How to make Sambar Recipe
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To prepare sambar powder, Heat the pan with oil for roasting pulses. Start add ingredients before oil gets too hot.
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Add chana dal, toor dal toss in medium flame to become light golden color.
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Add coriander seeds toss little and add fenugreek seeds.
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Add cumin seeds sauté in low flame to make slight aromatic.
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Add dry red chillies and curry leaves.
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Add grated fresh coconut or dry coconut
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All ingredients got sauteed well and allow them to cool.
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Pressure cooks the required dal for making sambar.
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Smash the dal, should be in mushy consistency.
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Heat the pan with oil.
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Add mustard seeds once start splutters add split urad dal and fenugreek seeds.
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Add whole asafoetida allow to splutter.
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Add dry red chillies and curry leaves.
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Add roughly chopped onion toss till half cooked not to translucent.
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Add roughly chopped tomatoes and little salt sauté well to become mushy.
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Add all cut vegetables, add cut green mango little later.
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Toss vegetable for a minute in oil.
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Add regular sambar powder or kulambu podi (red chilli powder, coriander powder, turmeric powder).
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Add enough water to make sambar. cover and cook vegetables.
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Grind the freshly roasted sambar powder in to fine powder without adding any water.
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Once all vegetables 3/4th cooked now add cut green mangoes.
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Now add smashed cooked toor dal and mix well.
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Add hot water to make desired consistency.
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Add adequate salt for taste and mix well.
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Once all vegetables cooked nicely then add tamarind water from small gooseberry sized tamarind.
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Allow to boil in medium flame for 5 minutes to tamarind raw smell goes off.
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Add little jaggery powder to balance the taste. (Completely optional)
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Add chopped coriander leaves and half spoon full of ghee.
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Finally add 3 Tbsp. of freshly ground sambar powder, mix well and immediately switch off the flame.
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Now sambar reach the desired consistency.
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Delicious kalyana veetu sambar / wedding special lunch sambar is ready for serving.
Note
- Toor dal used for making sambar should be mushy.
- If you get shallots you can use to enrich taste.
- Add green mangoes only after all other vegetables got ¾ th cooked.
- Adding jaggery and ghee to the sambar in completely optional.
- After adding special sambar powder in the final step do not allow it too longer it makes the sambar to become bitter.
