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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