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Sambhar Sadam Hotel style

Rice mixed with Sambar
Course Main Course
Cuisine Indian
Author Nisha

Ingredients

  • 1 Cup Rice
  • ½ Cup Tuvaram Parupu | Toor Dal
  • 2 tablespoon Tamarind paste
  • 1 Cup cubed Veggies carrots, beans etc
  • 1 Medium sized Onion cubed
  • 1 Tomato roughly chopped
  • Salt to taste

For Grinding

  • 1 tablespoon Channa dal
  • 1 tablespoon Dhaniya
  • ¼ teaspoon Milagu
  • 2 Red Chillies
  • 1 tablespoon Grated coconut

For Tempering

  • 1 tablespoon Oil
  • ¼ teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 3-4 Curry leaves torn
  • 2 Red chillies
  • Coriander for garnish
  • 1 tablespoon Ghee optional

Instructions

  1. Soak the dal with turmeric powder for half an hour and keep aside.
  2. Roast the ingredients mentioned under grinding except coconut. Grind everything to a coarse powder.
  3. Heat oil in a pressure cooker (5l) over medium high heat.
  4. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the cumin seeds, curry leaves, red chillies and fry for a second.
  5. Then add the chopped onions and sauté until it turns translucent. Add other veggies and tomato, salt.
  6. Fry them for a couple of minutes. Then add the dahl (draining the water) and rice.
  7. Add 3 Cups of water, salt, tamarind paste. Once it starts boiling, close the cooker and keep it for about 4-5 whistles.
  8. Once the pressure releases, add the ground powder and keep it on medium low flame. Adjust for salt and water if it is very thick. Garnish it with coriander leaves. Add a tablespoon of ghee at the end if using.
  9. Serve it with Onion raita and Papad.

Recipe Notes

  1. Make sure to chop the veggies slightly bigger. So that it would not get smashed while getting cooked with the rice and dahl.
  2. Also the amount of tamarind might vary as per what you use. If it is a pulp, a big gooseberry size would suffice. Extract it with water and use it. Generally it is slightly less sour when compared to the regular sambhar.