Name: Kalyana Sambar recipe by Menaga Sathia at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: Toor Dal - 1/4 cup; Mixed Veg - 1 Cup; Turmeric powder - 1/2 tsp; Tamarind - a small lemon size; Salt to taste; To Roast and Grind: Dry Red Chilli - 5; Dhania / Coriander Seeds - 1 1/2 tbsp; Channa Dal - 1 tbsp; Fenugreek seeds - 1/4 tsp; Grated Coconut - 1 1/2 tbsp; Oil - 1 tsp; To Temper :Ghee + oil - each 1 tsp; Mustard seeds - 1/2 tsp; Hing - 1/4 tsp; curry leaves - 1 sprig; Jeera - 1/4 tsp

ABOUT Kalyana Sambar RECIPE

In South Indian Marriage especially in Tamil Brahmin weddings this arachuvitta sambar is served on the wedding feast. The aroma of spices and the taste of sambar can't be determined. Its paired simply with a potato fry or appalam or pickle.

Ingredients Serving: 3

Toor Dal - 1/4 cup
Mixed Veg - 1 Cup
Turmeric powder - 1/2 tsp
Tamarind - a small lemon size
Salt to taste
To Roast and Grind: Dry Red Chilli - 5
Dhania / Coriander Seeds - 1 1/2 tbsp
Channa Dal - 1 tbsp
Fenugreek seeds - 1/4 tsp
Grated Coconut - 1 1/2 tbsp
Oil - 1 tsp
To Temper :Ghee + oil - each 1 tsp
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
curry leaves - 1 sprig
Jeera - 1/4 tsp

Instructions

Cook the toor dal by adding enough water and turmeric powder and mash it well.
Soak the tamarind and extract the juice from it. Roast the ingredients except coconut given under 'to roast&grind'. Grind this along with coconut and a little water to a smooth paste.
In a vessel, add a little oil, saute carrot, beans & brinjal. Cook it for some time.
Once it is cooked, then add ash gourd and tamarind water.
The raw smell of tamarind goes away, add the ground paste and salt.
Once it boils well, add the mashed toor dal + required water. Mix it well.
Finally temper with the items given under 'to temper' and add it to sambar.

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