Kamala's Corner

Sambar Rice

This a rice dish made with mixed vegetables and sambar powder. For the vegetables, you can use any available vegetables of your choice. I used drumstick, brinjal, Ladies Finger, carrot, French beans, Broad beans, Potato, Capsicum. This rice is better served with fried appalam or any chips.

Sambar Rice

Recipe rating: N/A
Recipe by S Kamala Course: RiceCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

25

minutes

This a rice dish made with mixed vegetables and sambar powder.

Ingredients

  • Rice – 1 cup

  • Thuvar Dhal – ½ cup

  • Tamarind – Small lemon size

  • Sambar Powder – 2 teaspoons

  • Turmeric Powder – ¼ teaspoon

  • Salt – 2 teaspoons or as per taste

  • Sambar Onion – 10 Nos

  • Tomato – 1

  • Green Chillies – 2

  • Mixed vegetables – 2 to 3 cups

  • To roast and grind:
  • Red chillies – 2 to 3

  • Coriander Seeds – 1 tablespoon

  • Bengal gram dhal – 1 tablespoon

  • Asafetida – Pea size

  • Coconut gratings – 2 tablespoons

  • For seasoning:
  • Oil – 2 teaspoons

  • Ghee – 2 teaspoons

  • Mustard – ½ teaspoon

  • Fenugreek – ¼ teaspoon

  • Red Chillies – 2

  • Curry leaves – few

  • Coriander leaves – few

  • Cashew Nuts – few (optional)

Directions

  • Mix rice and dhal and wash it well. Add 3 to 4 cups of water and pressure cook for 5 to 6 whistles.
  • Roast in a teaspoon of oil red chillies, coriander seeds, asafetida, Bengal gram dhal and coconut gratings one by one. Cool it and grind it.
  • Soak tamarind in water and take out the juice.
  • In a thick bottomed vessel, put two teaspoons of oil and add sambar onion and fry for few seconds.
  • Add green chillies slit into two and fry for a second.
  • Then add all the cut vegetables and again fry for few seconds.
  • Add tomato cut into medium size pieces and stir fry for few seconds.
  • Now add sambar powder, turmeric powder, salt and enough water to cover the vegetables. Close with a lid and allow to cook till the vegetables are soft.
  • Then add tamarind water. Allow to boil. Make sure the sambar is slightly thin. If necessary add more water and bring to boil.
  • When it starts boiling, reduce the heat and add the cooked dhal and rice mashed well.
  • Add the freshly ground spice powder and chopped coriander leaves. Mix everything thoroughly.
  • In another small kadai put the ghee and when it is hot add mustard. When it pops up add fenugreek, red chillies, cashew nuts, curry leaves and pour this seasoning over the rice. Mix once again and switch off the stove.
Exit mobile version