Kalyana Veetu Sambhar

Indian Marriage: everyone knows just enough! Renting out the marriage hall for a day or two, distributing invitations personally to everyone you know (not necessarily…sometimes, your 3rd cousin’s – daughter’s – in-law’s – next door neighbors, are in the list), booking for video coverage, for still camera etc. In short, weddings are for merry making and bonding! And Indian weddings are about hundreds n thousands of guests, rich cloths, glittering jewelries, mountains of flowers, herbals tattoos (henna), wedding hall decor, rituals and quintessential food:) In fact, catering for Indian Marriage is studied as a business model in several International Business Schools, due to its potential in the market.

However, the quality of marriage is often judged by the quality of food, even if the decorations and other aspects are impeccable / average. So, these expectations lead to what we now know as the Grand Wedding Feast! Its a matter of honor, pride and necessity to the host (usually bride’s father) to make sure that the food is in plenty of variety, of good quality and in large quantity. As it would meet everyone’s expectations and critique. Host family takes all sorts of measures to make the guests to relish the offered food and should give no scope of complaints against their service.

Well, in South India…especially in Tamil Weddings, traditional sweet n tangy sambhar is omnipresent. And there is a popular saying: paruppu illama kalyanama? meaning: Without lentils, can there be a marriage? So, here you go…my take on ‘Wedding Feast Sambhar’.

Ingredients:

Thuvar dhall 1 cup
Mung dhall 1 cup
Green chilies 3 sliced
Red onions 1 large sliced
Country tomatoes 2 crushed
Salt to taste
Mixed Vegetables (brinjal, drumsticks, raw mango, pumpkin and carrots)
Ghee 1 spoon

Sambhar Paste:

Ghee 2 teaspoons
Whole coriander seeds 1 fistful
Dry red chilies 7
Asafoetida 1/4 spoon
Curry leaves few
Fenugreek seeds 1 1/2 spoon
Cumin seeds 1/4 spoon
Chana dhall 1 fistful
turmeric stick 1

Tempering:

Ghee few teaspoons
Mustard seeds 1 spoon
Cumin seeds 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few

To Garnish:

Cilantro leaves few.

Method:

Pressure cook both the lentils together with enough salt till tender.

Roast the spices mentioned above with ghee till aromatic and wet-grind the same to thick paste, set aside.

In a wide vessel, melt ghee. Add chilies and onions. Wait till it turns to golden color. Further add tomatoes, cover and cook. When it turns to pulp…add the vegetables.

Followed by cooked lentils, cover and cook briefly or until the veggies are done.

Now add the sambhar paste to it. Bring this to boil and ensure thorough mix.

Later, temper the spices separately and run the seasoning over the sambar prepared. Also garnish with cilantro leaves.

Serve steaming hot to go with plain rice. Enjoy:)