கல்யாண சாம்பார் / kalyana sambar / marriagestyle sambar / arachuvitta sambar /கல்யாண வீட்டு சாம்பார்

Ingredients
Toor dal – 1 cup (boiled and smashed)
Tamarind juice – 1 cup (from small lemon sized tamarind)
shallots – ¼ cup
Tomato – 1 no
Drumstick – 1 no
Yellow pumpkin – 1 no
Turnip – 1 no
Carrot – 1 no
Beans – 6 nos
Raw banana - 1 no
Brinjal – 1 no
Potato – 1 no
Radish- 1 no
Chow chow – 1 no
Salt needed

Fry and grind
Sesame oil – 2 tsp
Coriander seeds– 2 tsp
channa dal – 2 tsp
Red chillies – 6 nos
Grated coconut -3 tbsp
Cumin seeds – 1 tsp
Peppercorns – 1 tsp
Raw rice -1 tsp

For the seasoning
Oil – 2 tsp
Mustard seeds– 1 tsp
Fenugreek seeds – 1 tsp
Hing – a pinch
Curry leaves – 2 sprigs

For garnishing

Coriander Leaves -2 tbsp finely chopped

Method

1. Soak tamarind in hot water for 15 minutes and extract its juice. Discard the pulp.

2. Pressure cook toor dal for 3 whistles or until soft. Mash well and keep it aside.

3. Heat a tsp of oil and fry coriander seeds, chana dal, red chillies, cumin seeds,peppercorns and raw rice. Fry on medium heat until dal turns golden brown. Add grated coconut in the end. After adding coconut, switch off the flame. Saute the coconut in the heat of the pan itself. Leave it to cool and then grind it to a smooth paste. This is the arachu vitta sambar masala.

4. Wash all vegetables and cut it into desire shapes.

5. Heat 2 tsp of oil in a pan or kadai, add mustard, when it splutters, add fenugreek, hing and curry leaves.
Add chopped shallots and sauté for a few minutes.

6. Add tomato and sauté until tomatoes are soft.

7. Add sliced vegetables and sauté it in oil along with shallots

8. add tamarind extract, turmeric powder, salt and boil cover and cook for 10 minutes until the raw flavor of the tamarind goes.

9. Then add the ground paste (arachu vitta sambar masala), cooked dal, along with ½ cup of water and boil for five minutes on medium flame. The sambar should neither be too thick nor too watery, so adjust the consistency of the sambar accordingly.

Garnish with coriander leaves and serve with rice or idli or dosa or ven pongal.