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Sambar Rice | Sambar Saadam | How to Make Sambar Rice

Flavored Rice | vegetarian

  • Prep Time 15 Mins
  • Cook Time 20 Mins
  • Servings 6

Ingredients

  • For Boiling the Rice:
  • 3/4 Cup Rice
  • 1/3 Cup Toor Dal (Pigeon Peas)
  • 1/2 tbsp Turmeric (Haldi)
  • 1 tbsp Salt
  • 1 litre Water
  • Tamarind Juice:
  • 1/2 Cup Tamarind Extract (from 40 gm Tamarind)
  • 1 tbsp Chilli Powder
  • 2 tbsp Sambar Powder
  • Salt (as per taste)
  • 1/4 tbsp Turmeric (Haldi)
  • 35 gms Jaggery
  • For sambar Rice:
  • 6 tbsp Oil
  • 1 tbsp Mustard (Rai)
  • 1/4 tbsp Fenugreek Seeds (Methi)
  • 2 Dry Chillies
  • 2 Sprigs Curry Leaves
  • Asafoetida (little)
  • 7-8 Pieces Drumsticks
  • 1/4 Cup Onions
  • 12-15 Sambar Onions
  • 2 Green Chilli Slit
  • 10 Raw Banana pieces
  • 10 Carrot Pieces
  • 10 Pieces Sweet Potato
  • 6-7 Pieces Ladies’ Fingers (Bhindi)
  • 10 Pieces French Beans
  • 10 Pieces Sweet Pumpkin
  • 10 Pieces Cauliflower
  • 1/2 Cup Tomato Pieces
  • 1/2 litre Hot Water
  • 1/4 Cup Ghee
  • 1/4 Cup Coriander Chopped

Instructions

  1. Wash the Rice and Toor Dal together and soak for one hour.
  2. Cook the soaked Dal and Rice in a pressure cooker along with Turmeric and salt. Let the cooker give 4 whistles. Take off the flame and let the steam subside before opening the Cooker.
  3. Soak the Tamarind in hot water and take out the juice. Mix Sambar Powder, Chilli powder, Salt and Turmeric into the juice and set aside.
  4. Heat some oil and fry the Rai and Methi until the seeds splutter. Then add Asafoetida, dry Chilli, Curry Leaves and Green chillies and fry well.
  5. Add chopped onion and other vegetables. Mix well and close the lid. Let it cook over medium flame until the drumstick pieces get soft.
  6. Once the drumstick gets soft, add the Tamarind juice. Once the tamarind juice comes to two boils.
  7. Add the cooked Dal-Rice mixture and hot water. Close the lid and let it cook for 10 minutes.
  8. Take the pot off the flame and mix in ghee and chopped Kothmir. Serve with fritters/ fryums (Vadiyalu).