Sambar Rice (சாம்பார் சாதம்)

Sambar rice is an 'one-dish-meal' that can be served with raitha and pappad. It is tasty and filling. Try this easy-to-make recipe. 

Ingredients: (Serves three)

Raw rice – 1 tumbler or 200ml measure

Toor dhal – ½ tumbler or 100ml measure

Tamarind – size of a small lime

Mixed vegetables, cut into large pieces* – 2 tumbler or 400ml measure

Sambar powder – 2 table spoon

Dhania powder – 2 teaspoon

Jaggery – half teaspoon

Cinnamon – 1 inch piece, powdered

Sambar onions – a handful, peeled

Salt – to taste

Cooking oil – 1 tablespoon

Sesame oil – 1 tablespoon (நல்லெண்ணெய்)

Ghee – 1 tablespoon

Mustard seeds, split urad dhal - ½ teaspoon each

Jeera, methi seeds - ¼ teaspoon each

Curry leaves – a few

Coriander leaves – finely chopped, 1 teaspoon 

*Tomato, ash gourd (white pumpkin), yellow pumpkin, brinjal, drumstick, carrot, french beans potato and sweet potato may be used together.

Sambar Rice (சாம்பார் சாதம்)

Method: Wash rice and toor dhal well and keep aside. Soak tamarind in one tumbler or 200ml of warm water. Heat oil in a handi or a pressure pan. Add mustard seeds, when they start to sputter add split urad dhal, jeera, methi seeds and fry till the dhal turns golden brown. Add the onions and fry till transparent. Now add the cut vegetables and required salt. Cover and cook on a low flame for a few minutes. Meanwhile, squeeze the tamarind and extract the juice by adding 200ml (one tumbler) of water. Add the sambar powder, dhania powder, cinnamon powder and jaggery to the tamarind juice, mix well. Add the tamarind juice mixture to the handi/ pressure pan and bring it to boil.  Now add the rice, dhal, 3 tumblers of (600ml) water and required salt, and mix well. Cover with the pressure pan or handi lid and pressure cook for 7-8 whistles. Once the pressure subsides, open the lid of the handi or pressure pan. Add sesame oil and ghee, and mix well. Garnish with coriander leaves and curry leaves. Serve hot with pachadi and appalam/vadam. 

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