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Sambar Sadam Recipe / Easy Sambar Rice


I love the suda suda sambar sadhams served on occasions, not much spicy made with freshly roasted podi / powder. Especially the one our family caterer makes his sambar sadham, seppakizhanghu roast and maangai oorugai. I shamelessly eat 3 to 4 rounds of just sambar rice. 

For the sambar podi, roasted in a tsp oil and ground to smooth powder.
Red chillies - 8 
Dry Coriander - 1 tbsp
Channa dal - 1 tbsp
Methi - 1/4 tsp
Cumin - 1 tsp
Coconut grated - 2 tbsp

Heat oil dry roast everything except coconut transfer to the mixer, now add coconut roast it and grind to together to smooth powder. 

For the rice:
Short grain rice / raw rice - 3/4 cup
Thoor dal - 1/4 cup
Veggies - 2 cups (beans, carrots, averakkai, capsicum) as per choice
Turmeric powder as reqd
Hing as reqd
Salt - 1 tsp

In a pressure pan add all the ingredients, pour 5 cups water and pressure cook for 6 hisses.

For the sambar:
Shallots - 10 nos
Tomato - 1 
Tamarind paste - 1.4 tsp / pulp
Mustard - 1 tsp
Oil / ghee - 2 tbsp
Curry leaves
Fresh Coriander
Cashewnuts

Heat oil / ghee in a kadai, splutter mustard seeds, curry leaves, saute onions with some salt covered for 3 mins in medium heat.

Add tomatoes, tamarind paste / pulp and cook till it softens, add the podi mix well, add the dal rice mixture and allow to cook in medium heat.

The rice and dal mixture will be loose so water not required if its dry add 1/2 cup hot water to the mixture and cook them. 

Once the mixture thickens bit drizzle ghee roasted cahsews and sprinkle on top and serve hot.

Made senai kizhangu / yam roast, sorakkai / lauki pachadi and served with kaara boondhi as well.


Comments

  1. You take delight in teasing the palate of your readers especially me by writing on delectable items. Sambhar rice with pachadi and a poriyal along with vadams is my favourite and like you I confine myself only to this and skip other items. I would only request you to add a tablespoon of ghee on the hot sambhar rice before serving.It takes the dish to a different level with its aroma

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  2. Kp, ghee illamaa ebbadee I did. Roasted cashews and added at the end.

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  3. It is perfect then!
    If you hv time do visit my blog.

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  4. Sambar saadam is comfort food, no doubt!!! Yours looks so delicious...

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