Sunday, July 19, 2015

Posted by Mala at 2:00:00 AM No comments

This amazing one pot meal Sambar Rice/Sambar Saadham, is loaded with vegetables, and is so easy to make. Saves so much time, and I feel, making it this way, retains the flavours of all the spices and vegetables, well contained within the pot, and this is probably the best tasting Sambar Rice I have ever made. Earlier, I used to make rice separately, sambar separately, then mix both. Recently I was talking to a friend of mine, who is a food caterer, and he said, if Sambar Saadham is made as a one pot meal, that would be the best. So, I tried, and was well rewarded.

Raw rice - 1 cup
Tur dhal 3/4 cup
Water - 6 -7 cups
Tamarind paste - 1 1/2 tbsps
Sambar powder - 3 tsps
A tiny piece of jaggery
Salt to taste
4 tbsps gingely oil + 4 tbsps ghee for adding in the end

For roasting and grinding:
Gingely oil - 2 tsps
Channa dhal - 2 tsps
Coriander seeds - 2 tsps
Red chillies - 3
Fried gram - 2 tsps
Chopped tomatoes - 2
Pearl onions - 7-8
Grated fresh coconut - 4 tsps

For seasoning:
Gingely oil - 2 tsps
Solid hing - 1 piece
Mustard seeds - 1 tsp
Methi/fenugreek seeds - 1tsp
Fresh curry leaves a handful

Fresh red beans, shown below,  1 cup, cooked
Pearl onions or finely chopped big onions - 1 cup
Yellow pumpkin, cubed - 1 cup
Carrots , cubed - 1 cup
Green  beans, cut, - 1 cup
Radish , cut - 1 cup

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 20mts; Cooking time: 25mts

Serves 6-8

Red beans, fresh, cook for 5 minutes. If you half cook it, add along with other veggies, when you pressure cook again. If it is fully cooked, it is enough if you allow it to boil, when you add the ground paste

All veggies chopped and kept ready

Rice and tur dhal, soaked in hot water

Pressure cooked for 1 big whistle, then simmered for 10 minutes. Whistles kept coming though.

Mashed up well. Add salt, just enough for the rice. Because, you are going to add salt separately for the sambar. 


In the meantime, in a pan, add gingely oil, roast all the ingredients mentioned above to a golden colour. Add coconut too. Then blend to a fine paste.

In another pressure pan, add cooking oil add the seasonings written above, 

Now, add onions and curry leaves ....and now.....

all the vegetables enter the pan.

add water enough to immerse the vegetables, tamarind paste, sambar powder, and also little bit jaggery, add enough salt and pressure cook for 3-4 whistles. 

   After it is done, add the ground paste, mix well, keeping the flame low, so that it wont get stuck to the bottom, and bring it to a boil. Add the fresh red beans, which I cooked fully earlier.

Add the above vegetable mixture, to the mashed rice and dhal, simmer for some time.

Then finally, in a small pan, heat some gingely oil and ghee, mentioned above, and add to the sambar rice. The whole house will be filled with the aroma, and your taste buds will get tingled!!!


Post a Comment

Note: Only a member of this blog may post a comment.