Tuesday 6 May 2014

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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