Arachuvitta Kalyana Sambar Recipe, A Traditional Way to make Sambar
Arachuvitta Kalyana Sambar recipe is a traditional way of making sambar in Tambrahmin Kalyanam(marriage) with yellow pumpkin. Thrissur style Varutharacha sambar is also made with freshly ground sambar powder has a unique flavor and aroma. I have already posted few Kalyana style recipes like Kalyana Mor Kuzhambu, Poricha rasam which is served in Tambrahmin Kalyanam. Kalyana Sambar can be prepared with so many vegetables, today I made it with yellow pumpkin. I prepare this at least twice in a month and it comes out very well every time without fail. A Short YouTube of making Arachivitta Kalyana Sambar is uploaded for Easy understanding. Follow me @Premasculinary on Instagram. Stay tuned on Prema’s Culinary for More Kalyana Recipes 😉
Few more interesting Sambar Recipes in Prema’s Culinary, Mysore Sambar Recipe, Mullangi Sambar Recipe, How to make Simple Sambar Recipe
There are many reasons to attend marriages, for me, the only reason is Kalyana sappadu. I didn’t bother who is sitting next to me. Full kattu 🙂 where ever it is. I always love the vazhai elai sappadu in Kalyanam. Being a Dubai vasi I really missing Marriages and Kalyana sappadu. I will treat myself by making Kalyana sambar at home and serve in banana leaf. Look at the picture below. How I made Kalyana Sambar and served. I always love the Instant Manga Urugai(mango pickle) served in kalyanam.
I have used Yellow pumpkin you can use a drumstick, Raddish, white pumpkin or any healthy vegetables of your choice.
A short YouTube video of making Kalyana Sambar,
Step by step Arachivitta Kalyana Sambar Recipe:
Step: 1 Take Toor dal in a vessel. Add turmeric powder, and water and pressure cook for 4-5 whistles or until it mushy.
Soak tamarind in warm water for 10 mins and extract the juice and set it aside or you can pressure cook the tamarind along with dal in a separate vessel to make extract very fast.
Step: 2 Heat oil in a pan and add the grinding ingredients, roast them till the dal turns a light brown color. Finally add the grated coconut and roast well.
Step: 3 cool the ingredients and then powder them in mixie.
Step: 4 Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add dry red chili and curry leaves and saute for few seconds. Finally, add shallots and saute in oil till translucent
Now add tomato along with other veggies(i used a yellow pumpkin) and saute for 2 mins.
Step: 5 Add cooked dal and 1/2 cup water and cook the veggies. Add ground sambar powder and stir well.
Step: 6 Now add tamarind extract along with salt and allow the tamarind to boil till its raw smell goes off. Allow the sambar to boil for a minute. Add water to adjust the consistency of the sambar. Boil the sambar in medium flame for 2 mins and garnish with coriander leaves and switch off the flame.
Serve the delicious Arachuvitta Kalyana Sambar (Arachuvitta Sambar) with Fresh Ground Masala with hot steaming rice along with ghee.
Arachuvitta Kalyana Sambar Recipe Card:
- ½ cup Toor Dal/Thuvaram Paruppu
- ½ tsp Turmeric Powder/manjal thool
- 10 Shallots / chinna vengayam
- 1 Chopped Tomato/thakkali
- 250g yellow pumpkin diced/manjal pusani
- A Pinch Asafoetida (Asafetida / Hing)
- To Taste Salt/uppu
- For Garnishing Coriander Leaves/kothamalli elai
- To ground Kalyana Sambar Powder we need:
- 1 tsp Oil/ennai
- 2 tbsp Coriander Seeds/muzhu kothamali
- 1 tbsp channa Dal/kadalai paruppu
- 1 tbsp toor dal/thuvaram paruppu
- ⅓ tsp Teaspoon Fenugreek seeds/vendhayam
- 3-4 Red Chili/sigappu milagai
- 2 tsp Grated Coconut/thuruviya thengai
- FOR TEMPERING
- 1 tsp Oil/ennai
- 1 tsp Mustard Seeds/kadugu
- 1 tsp urad dal/ulunthu
- 2 dry red chili/milagai
- Few Curry Leaves/karuveppilai
- Take Toor dal in a vessel. Add turmeric powder, and water and pressure cook for 4-5 whistles or until it mushy.
- Soak tamarind in warm water for 10 mins and extract the juice and set it aside or you can pressure cook the tamarind along with dal in a separate vessel to make extract very fast.
- Heat oil in a pan and add the grinding ingredients, roast them till the dal turns a light brown color. Finally, add the grated coconut and roast well.
- cool the ingredients and then powder them in mixie.
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add dry red chili and curry leaves and saute for few seconds. Finally, add shallots and saute in oil till translucent
- Now add tomato along with other veggies(i used a yellow pumpkin) and saute for 2 mins.
- Add cooked dal and ½ cup water and cook the veggies. Add ground sambar powder and stir well.
- Now add tamarind extract along with salt and allow the tamarind to boil till its raw smell goes off. Allow the sambar to boil for a minute. Add water to adjust the consistency of the sambar. Boil the sambar in medium flame for 2 mins and garnish with coriander leaves and switch off the flame.
- Serve the delicious Arachuvitta Kalyana Sambar (Arachuvitta Sambar) with Fresh Ground Masala with hot steaming rice along with ghee.
2. adjust the spice and salt level according to your tastebuds
3. sambar self-life is very less since we have added coconut, try to finish it by the same day.
4. you can add veggies of your choice
Arachuvitta Kalyana Sambar is ready to serve. Enjoy the Food!!!
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