Kalyana Sambar | கல்யாண சாம்பார் | Kalyana Veetu Sambar | Lentil Curry | Amma Samayal Food Channel

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Kalyana Sambar | கல்யாண சாம்பார் | kalyana veetu sambar | Lentil Curry | Amma Samayal Food Channel
Ingredients:
For Pressure Cooked Lentils:
A Mixture Of Both Mysoor & Toor Dal - 1 ½ cups, Soaked For 2 Hours
Onion - 2 Medium Sized, Half Rings
Garlic - 10 Cloves, Peeled & Split
Tomato - 2 Medium Sized, Thick Wedgess
Turmeric - 1 Tsp
Salt - As Required To Taste
For Kalyana Sambar:
Coconut Oil - As Required
Ghee - 2-3 Tbsp
Mix Spices - 1 Tsp
Onion - 2 Medium Sized, Half Rings
Dried Chilies/Gundu Mozhaga - 10 Pcs (I Added I Mixture Of Both)
Asafoetida Cube/Powder - A Tiny Piece or ½ Tsp
Green/Red Chili - 2-3 Pcs Each, Split
Curry Leaves - A Handful
Murungakkai/Drumstick - 10-12 Pcs
Potato - 2 Large Sized, Large Cubes
Tomato - 2 Medium Sized, Thick Cubes
White Radish/Daikon - A Few Handful Of Thinly Sliced
Carrot - A Few Handful Of Thinly Sliced
Eggplants - 2 Large Sized, Thick Wedges
Pumpkins (Optional) - A Few Handful Of Medium Cubes
Turmeric Powder - 1 Tsp
Cumin Seeds Powder - 1 Tbsp
Fish Curry Powder - 1 Tbsp
Chili Powder - 1 Tbsp
Some Water - To Dilute The Mixture
Pressure Cooked Lentils - Pour In The Cooked Lentils That Has Been Diluted With Some Water (Diluted According To Your Preferred Consistency Of The Sambar)
Tamarind Pulp (Diluted) - ½ Cup
Salt - As Required To Taste
Coconut Milk (Thick Cream) - 1 Cup
Coriander Leaves (Chopped) - A Handful For Garnish
Team Credit:
Cook, Recipe And Voice Over By - Wasilah Pradha (Amma)
DOP, Script, Editing And Channel Managed By- Vijay Raguman (Vijay)
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