Sambar sadam is a simple one pot meal of rice and lentils cooked with vegetables. It is a popular South Indian recipe. You could find it on the menu of most of the restaurants in Tamil Nadu.
This sambar sadam with loads of vegetables and lentils is healthy and is a great comfort food. It is easy and quick to make. It tastes yummy when served hot and you could have it with applam or potato chips. Do try out this easy lunch recipe.
Sambar Sadam | Sambar Rice Recipe
Sambar Sadam
Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
an easy South Indian one pot meal of rice and lentils with vegetables.
Ingredients
- 1 cup rice
- 1/2 cup toor dal / thuvaram paruppu
- 1 tomato
- 8 – 10 shallots / sambar onions
- 1 carrot
- 5 beans
- 1 potato
- 1 green chilli
- lemon-sized tamarind
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tbsp sambar powder
- 1 tsp mustard seeds
- 1/2 tsp methi seeds / fenugreek seeds
- A pinch of asafoetida
- 1.5 tbsp ghee
- A few coriander leaves
- A few curry leaves
- Salt to taste
Instructions
- Wash rice and toor dal. Soak them in water for around 20 – 25 minutes.
- Soak tamarind in water and extract 1 cup of tamarind water.
- Peel the shallots and slice them. Chop beans, carrot and potato. Slice green chilli.
- In a pressure cooker, heat oil. Add mustard seeds.
- When the mustard splutters, add asafoetida, methi seeds and curry leaves.
- Fry till the methi starts changing color.
- Now add the shallots and green chilli and saute for a minute.
- Add the chopped tomatoes and fry till they turn soft.
- Add the chopped vegetables and fry for 2 minutes.
- Salt, turmeric powder, red chilli powder and sambar powder can be added at this stage.
- Add the soaked and drained rice and dal to the cooker along with 1 cup of the tamarind water.
- Add 3.5 cups of water and give a good mix.
- Pressure cook for around 6 whistles.
- Once the pressure is released, add in the ghee and mix the sambar rice.
- Garnish with chopped coriander leaves and serve sambar sadam piping hot.
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