sambar rice or sambar sadham

Sambar Rice

Sambar rice or sambar sadham is one of the main courses of south India. Its is very easy to prepare because it is one pot meal, same like bisibelabath but without adding the garam masala.

Sambar rice goes tasty with baby potato fry, potato porial ,carrot porialand papads. You can also make this dish as lunch box recipe because it will be tasty even if it is not hot.

Now let me tell you how I will prepare my sambar sadham, with step by step pictures…

Method:

Step 1: wash and cut all the vegetables in to medium size pieces. Peel shallots, finely chop one small size onion, chop one tomato

 here i have used carrots,brinjal,broad bean and capsicum,you can also add potato,drum stick etc according to your taste buds.

Step 2: Pressure cook 1 cup of rice with ½ cup of toor dal (thoram parupu) with 3 cups of water.and keep it aside.

Step 3:  prepare squeezed tamarind water 2 cups

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Step 4: heat oil in a kadai /pan add mustard seeds, cumin seeds ½ spoon ,add some curry leaves,1/4 spoon of turmeric powder, pinch of hing ,add1 chopped green chilli,3 to 4 chopped garlic cloves ,sauté for 5 seconds and add shallots ,chopped onion and sauté until both turn transparent and add tomato chopped and again sauté for 2 minutes.

Step 5: Now add all the cut vegetables and sauté them for 5 mins in low flame.

Step 6: now add one cup of water and cover and cook for 6 mins. Sauté in between and check whether those veggies are cooked. If the vegetables are cooked then they will be soft to cut. If not then cook for another 5 minutes .add water if the water added previously got drained or evaporated.

Step 7: Now after vegetables got cooked, add 2 cups of tamarind water mixed with 2 spoons of sambar powder and salt as needed. saute well.

Step 8:now let it cook for 3 to 4 minutes in medium to low flame and after that add pressure cooked rice with toor dal and mix well. cook for 5 mins in low  to medium flame.harnish with coriander leaves.

Serve with baby potato fry, potato porial or carrot porial.