Sambar Rice Recipe | Sambar Sadam Recipe | Startup Cooking

SAMBAR RICE RECIPE | SAMBAR SADAM RECIPE | STARTUP COOKING

Sambar Rice also called as Sambar Sadam in Tamil. As the name says, here sambar and rice both cooked together and served as a meal. This recipe is from Tamil Nadu cuisine. There is another similar dish called bisibelabath which is from Karnataka cuisine. This sambar sadam is healthy, delicious, very simple, very filling and most satisfying meal than the other.

The combination of veggies can be used to prepare sambar sadam. Here i have used shallots, tomato, carrot, beans and drumstick. You can also use brinjal, peas, radish, cauliflower, etc., Also, for this recipe, i have made freshly ground masala paste using freshly grated coconut, which gives unique aroma and flavor to this sambar rice. If you don’t have enough time to prepare this masala replace with regular sambar powder.

This sambar sadam tastes too good when drizzle with a tbsp of ghee, and goes well with roasted papad, pickle or appalam. Follow my step by step photo recipe to prepare Sambar Sadam. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR SAMBAR RICE

Coarse : Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 15 min

Cook Time : 30 min

Total Time : 45 min

INGREDIENTS

for masala

1 tsp oil

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp fenugreek seeds

1 tsp black pepper corn

1/2 tsp fennel seeds

1 tsp chana dal

1 tsp urad dal

3 red chillies

1 kashmiri red chilli

1/2 cup fresh coconut – grated

to cook rice and dal

1/2 cup raw rice

1/2 cup toor dal

3.5 cup water

to cook veggies

15 shallots

1 tomato – chopped

1/4 cup carrot – chopped

1/4 cup beans – chopped

1 large drumstick – chopped

1/4 cup tamarind

1/2 cup water

to temper

2 tsp oil

1/4 tsp mustard seeds

1/4 tsp cumin seeds

2 tsp cashews

1 spring curry leaves

1/4 tsp hing

1/4 tsp turmeric powder

salt to taste

1/4 cup coriander leaves – chopped

1 tbsp ghee – for garnish

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Dal Recipes

PROCEDURE

soak rice and toor dal together for 20 minutes

soak tamarind in hot water and extract the pulp

peel the shallots and chop the veggies, carrot, beans, tomato and drumstick, set aside

heat a tsp of oil in the pan

add coriander seeds, cumin seeds, fenugreek seeds, pepper corn, fennel seeds, chana dal, urad dal, red chilli and kashmiri red chilli

roast in low flame until nice aroma comes and then add grated coconut, roast in low medium flame until it turns light brown

cool down the ingredients completely

transfer all the roasted ingredients into the mixer grinder

add 1/4 cup water and grind to a smooth paste, set aside

add all the veggies into the pressure cooker along with tamarind pulp and water

pressure cook for 2-3 whistle and set aside

add soaked rice and dal into the pressure cooker followed by 3.5 cups of water

mix well

pressure cook for 5 whistle and then switch off the flame

once the pressure releases naturally, open the cooker and mash the rice and dal using ladle or potato masher

now heat oil in the pan

temper with mustard seeds, cumin seeds, cashews, hing, red chillies, curry leaves and turmeric powder

add boiled veggies along with ground paste

add salt and mix well

cook for 1-2 minute in low medium flame

add mashed rice and dal

mix well

if the rice mix is too thick, add 1/2 cup hot water and mix well

sambar sadam should be sightly semi liquid consistency, once the rice cools down the rice will starts to thicken, adjust the consistency of the water according to that

cover with lid and cook for 2-3 minutes

garnish with chopped coriander leaves and ghee

mix well

serve hot with papad or appalam

taste was delicious ????

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NOTES

adjust spice level according to your taste
add vegetables of your choice like peas, potato and cauliflower
try to roast and grind the above masala powder rather than sambar powder
sambar sadam thickens once cooled down, adjust water according to that

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SAMBAR RICE WITH STEP BY STEP

PHOTO RECIPE

take raw rice and toor dal in a bowl

wash and soak the rice and dal together in water for 20 minutes

soak tamarind in hot water and extract the pulp

chop all the veggies

heat a tsp of oil in the pan, add coriander seeds, cumin seeds, fenugreek seeds, pepper corn, fennel seeds, urad dal, bengal gram dal, red chilli and kashmiri red chilli