Sambhar Sadam Recipe

Sambar Sadam is very popular recipe from Tamil cuisine which is a combination of sambar and rice. There are so many way of cooking sambar rice but I tried to cook in very simple way. It is very comfortable khichdi recipe from Tamil kitchen. It can be served with curd, pickle or papad. I used readymade sambar masala for this recipe, but you can use homemade masala also.

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Sambar rice or sambar sadam is a recipe where we combined cooked rice and dal with sambar and choice of vegetables. It is same as Karnataka cuisine Bisi Bele Bath, when we add bisi bele bath masala it become bisi bele bath recipe.  It is very popular South Indian recipe which served in many South Indian hotels.

 

What is Sambar Made of?

Sambar often contains sambar powder, a coarse spice mix made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices.

 

Ingredients for Sambar Rice:

1 Cup Rice

1/2 Cup Yellow Pigeon Lentils (Toor Dal)

4 Cups Water

1 Carrot, Cubed

1 Drumstick, Cut into pieces

1/4 Cup Green Peas, Frozen

1 Medium Sized Potato, Diced

1 Medium Sized Tomato, Chopped

1 Medium Sized Onion, Chopped

Tamarind ( Lemon Sized), Soaked

Salt to Taste

1/2 Tsp. Turmeric Powder

1 1/2 Tbsp. Sambar Masala

1 Tsp. Mustard Seeds

1/2 Tsp. Cumin Seeds

1/4 Tsp. Asafoetida

Few Curry Leaves

2 Dry Red Chilies

2 Tbsp. Ghee

 

How to Make Sambar Rice recipe:

Wash and soak the rice and dal in water for 20-30 minutes. Drain the water and cook in pressure cooker with 4 cups of water. Cook till to 3-4 whistles and keep aside. Soak the tamarind in hot water and when it softens, Squeeze the pulp and keep aside. Heat the ghee in a pan. Add cumin seeds, mustard seeds, dry red chilies, and asafoetida and curry leaves. When they start splutter, add chopped vegetables and turmeric powder.  Mix well and add 1 cup water and cook the vegetable till to tender.  Now add the tamarind paste, salt, sambar masala and cooked rice and dal. Mix well and cook till to mashed consistency. Add more water if needed to adjust the consistency like khichdi. Serve hot with papad and pickle.

 

 

Sambar Sadam or Sambar Rice Recipe

Sambar rice or sambar sadam is a recipe where we combined cooked rice and dal with sambar and choice of vegetables.

Course Main Course
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 1 Cup Rice
  • 1/2 Cup Yellow Pigeon Lentils Toor Dal
  • 4 Cups Water
  • 1 Carrot Cubed
  • 1 Drumstick Cut into pieces
  • 1/4 Cup Green Peas Frozen
  • 1 Medium Sized Potato Diced
  • 1 Medium Sized Tomato Chopped
  • 1 Medium Sized Onion Chopped
  • Tamarind Lemon Sized, Soaked
  • Salt to Taste
  • 1/2 Tsp. Turmeric Powder
  • 1 1/2 Tbsp. Sambar Masala
  • 1 Tsp. Mustard Seeds
  • 1/2 Tsp. Cumin Seeds
  • 1/4 Tsp. Asafoetida
  • Few Curry Leaves
  • 2 Dry Red Chilies
  • 2 Tbsp. Ghee

Instructions

  1. Wash and soak the rice and dal in water for 20-30 minutes.
  2. Drain the water and cook in pressure cooker with 4 cups of water.
  3. Cook till to 3-4 whistles and keep aside.
  4. Soak the tamarind in hot water and when it softens, Squeeze the pulp and keep aside.
  5. Heat the ghee in a pan.
  6. Add cumin seeds, mustard seeds, dry red chilies, and asafoetida and curry leaves.
  7. When they start splutter, add chopped vegetables and turmeric powder.
  8. Mix well and add 1 cup water and cook the vegetable till to tender.
  9. Now add the tamarind paste, salt, sambar masala and cooked rice and dal.
  10. Mix well and cook till to mashed consistency.
  11. Add more water if needed to adjust the consistency like khichdi.
  12. Serve hot with papad and pickle.

 

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8 thoughts on “Sambhar Sadam Recipe

  1. I love this comfort meal from Tamilnadu and prepare it the same way. It is my go to meal when I am looking forward to a wholesome and quick meal where all I need to do is dump everything into one pot and cook.

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