How To Make Sambhar Sadam, Sambhar Rice Recipe

A easy ,healthy and delicious rice,lentil and vegetable medley- from Tamil Nadu

Sambhar sadam is a very delicious one pot meal from Tamil Cuisine. It is a flavorful and more healthy version of North Indian khichdi. There are quite few different versions of making sambhar sadam, the proportion of daal rice may be different and the vegetables added in it also depends on availability. It is a easier version of making Bisi bile bhath.

There are so many delicious and easy rice recipes which are made in the southern part of India.I learned these recipes from my friends and now I regularly made these for lunch and dinner. Mango Rice , Lemon Rice ,  Tamarind Rice, Tomato Rice and Curd Rice are the most popular rice preparation.These delicious and easy to make rice are also very good to pack in lunch boxes and as travel food.

Sambhar sadam can be served for lunch or dinner. For making sambhar rice you don’t need to use basmati rice or any long grain rice, just use any normal rice which you use on daily in your kitchen, short grain rice or broken rice/tukda chawal or can also use brown rice.I have used sona masuri rice for making sambhar sadam.

The most important ingredient to make sambhar sadam is the addition of sambhar powder.you can make your own fresh sambhar powder or just use any readily available sambhar powder of a good brand .I have used MTR brand sambhar powder but you can use your favourite brand, but don’t skip it. Sambhar sadam is served with raita/yogurt ,pickle and papads

HowTo Make sambhar sadam-Sambhar Rice Recipe

Sambhar Sadam - A easy ,healthy and delicious rice,lentil and vegetable medley- from Tamil Nadu

• CourseMain Course, Rice preparation
• CuisineSouth Indian Cuisine

Servings5 person

Prep Time10 Minutes

Cook Time30 minutes

Ingredients

• 1cup Rice
• 3/4cup Pigeon Pea / Tuvar / Arhar ki daal
• 1 Carrot / Gajarchopped
• 1/2cup Green Peas / Hari Matar
• 1cup Bell Peppers / Capsicum / Shimla Mirchchopped
• 2 Tomato / Tamatarchopped
• 3/4cup Cauliflower /phool gobhichopped in medium size pieces
• 1 Drumstick/ Sehjan ki phali
• 4tbsp Fresh Coriander / Cilantro / Hara Dhaniya
• 3tbsp Clarified Butter / Desi Ghee

spices

• 2tsp Red Chilli powder / Laal mirch powder
• 3/4tsp Turmeric Powder / Haldi Powder
• salt to taste
• 2.5tbsp Sambhar Powder
• 2tbsp Jaggary / Gud/Guroptional
• 2.5tbsp Thick tamarind paste

Tempering/ tadka /waghar

• 3tbsp Cooking oil or ghee
• 1tsp Mustard Seeds / Rai *
• 1/2tsp Fenugreek Seeds / Methidana
• 10 Curry Leaves/kadi patta
• 1/4tsp Asafoetida / Hing powder
• 4 Dried Red Chilli, Whole

Instructions

1. Wash and soak lentil and rice for about 20 minutes.
2. Peel the drumstick and chop to make 1 inch long pieces.
3. Now add the soaked daal ,rice,turmeric and a tsp of oil in the pressure cooker add water(3/4 inch above the daal rice level) and pressure cook for 3 whistles on medium heat.when the cooker cool down completely then open the cooker and slightly mash the cooked daal and rice
4. In a heavy bottom pan add 3 tbsp of oil and add mustard ,fenugreek seeds, cook till mustard start to crackle.now add the dried red chilies and curry leaves and asafoetida.
5. Now add the chopped vegetables and saute for a minute.
6. Add red chili powder,salt, sambhar powder,pieces of drumstick and about 2 glass of water in the pan ,cover and simmer for 3-4 minutes .
7. Now add tamarind paste ,mix and simmer again for 2 minutes.
8. Now add the boiled daal rice mixture in the pan, add grated jaggary and mix it well.
9. Now add some hot water to adjust the consistency ,it should be like a soft medium thin consistency.
10. Cover and simmer again for 5 minutes.
11. Now switch off the flame and add chopped fresh coriander and ghee and mix.
12. Cover and let it rest for 5 minutes and then serve hot with curd/raita ,papad and pickle.

Recipe Notes

Note-

1. You can use any vegetable of your choice in it.
2. Sambhar sadam tend to thicken when it become cold so add hot water and give it a boil to adjust the consistency before serving.
3. The consistency of ready sambhar sadam should be soft porridge type,don't make it dry or thick.

 

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Posted in: Indian Cook