Kalyana Sambar | Kadamba Sambar | Mixed Vegetable Sambar Recipe | கதம்ப சாம்பார்

Kadamba Sambar is one of the common and traditional sambar variety in Tamil Nadu. Usually this sambar will be served in marriages and also we make Kadamba sambar for festivals. Mixed vegetables are cooked in tamarind gravy along with freshly ground coconut spice paste. Relish this Kadamba Sambar with hot rice along with a teaspoon of ghee or with Idli/Dosa!
Detailed Recipe for Kadamba Sambar - bit.ly/2JOJgwD
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INGREDIENTS
1 Lemon Size Tamarind or 2 tbsp tamarind paste
¼ tsp Turmeric Powder
1½ tsp Salt Adjust as needed
1 tbsp Coriander Leaves For Garnishing
2 tbsp Oil For Sautéing veggies
1 Pinch Asafoetida (Asafetida / Hing)
1 tsp Sambar Powder
½ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
VEGETABLES
1 no Carrot Peeled, chopped into 1" pieces
1 Potato Peeled, Cubed
1 Brinjal Cubed
½ Chayote Squash (Chow Chow) Peeled, Cubed
1 Green Capsicum Cubed
50 gms Ashgourd (White Pumpkin) Peeled, Cubed
50 gms Yellow Pumpkin Peeled, Cubed
1 Tomato Cubed
FOR GRINDING
1 tbsp Chana Dal
1½ tbsp Coriander seeds
¼ tsp Fenugreek seeds
¼ tsp Cumin Seeds
4 Red Chili
4 Kashmiri Red Chili
¼ Cup Grated Coconut
1 tbsp Oil
FOR TEMPERING
2 tsp Ghee
1 tsp Mustard seeds
2 Red Chili
1 Pinch Asafoetida (Asafetida / Hing)
Few Curry leaves
INSTRUCTIONS
SOAKING TAMARIND
Soak tamarind in warm water for 10 mins. After 10 mins, squeeze and extract the juice from soaked tamarind. Set this tamarind juice aside.
COOKING DAL
Wash and take toor dal in a vessel. Add turmeric powder and 1.5 cups of water.
Pressure cook for 4-5 whistles or till the dal gets mushy. Allow the pressure to naturally release and then mash the dal and set aside.
GRINDING PROCESS
Heat oil in a pan. Add chana dal and fry for 30 seconds. Then add coriander seeds and fry till the dal turns light brown.
Then add fenugreek, cumin and red chili to the pan. Fry for 30 seconds.
Add grated coconut and fry the coconut till the coconut turns light brown.
Allow the fried ingredients to cool and then take it to mixer jar.
Grind it to slightly coarse paste. Set this coconut spice paste aside.
COOKING VEGETABLES
Heat oil in a sauce pan. Add firm vegetables like carrot, brinjal, chow chow and potato to the sauce pan. Sauté the veggies for 1 min in high flame.
Add turmeric powder and 1 cup water and allow the veggis to cook till half way.
When the firm vegetables are half-cooked, add capsicum and white pumpkin. Allow the veggies to cook till they are soft but have little firm.
COOKING SAMBAR
When the veggies are almost cooked, add tamarind juice to the pan. Add salt and asafoetida and sambar powder to the tamarind juice. Boil for 2 mins.
Now, add tomato and yellow pumpkin to the tamarind juice. Allow the tamarind juice to boil and cook for atleast 5-7 mins. Both yellow pumpkin and tomato cook quickly in tamarind juice.
Next, we need to add the mashed dal to the tamarind juice. Stir well. Allow the sambar to boil for a minute.
Then, add ground coconut spice paste to the sauce pan. Stir well without mashing the vegetables. Add 1 cup of water and adjust the consistency.
Allow the sambar to boil for 2 mins. Switch off the flame.
TEMPERING PROCESS
Heat ghee in a pan. Add mustard seeds and allow it to sputter. Also add red chili, asafoetida and curry leaves. Give a good mix. Switch off the flame.
Add the tempering to the sambar and stir well.
Finally garnish with freshly chopped coriander leaves.
SERVING TIME
Serve the delicious sambar with hot steaming rice along with a teaspoon of ghee or relish with Idli/Dosa!