sambar rice recipe | sambar sadam recipe | sambar rice & curd rice combo

Ingredients

for masala paste:

• 1 tsp oil
• 1 tbsp chana dal
• 1 tsp coriander seeds
• ¼ tsp methi
• ½ tsp pepper
• 6 dried red chilli
• few curry leaves
• 2 tbsp coconut, grated
• ½ cup water, for grinding

for pressure cooking:

• 1 cup rice
• ½ cup toor dal, soaked 20 minutes
• ¼ tsp turmeric
• 1 tsp oil
• 4½ cup water

for sambar sadam:

• 2 tbsp oil
• 1 tbsp ghee
• 1 tsp mustard
• 2 dried red chilli
• pinch hing
• few curry leaves
• 6 shallots, halves
• 1 potato, chopped
• 1 carrot, chopped
• 15 piece drumstick
• 6 beans, chopped
• 1 tomato, chopped
• ½ tsp turmeric
• 1 tsp salt
• 1 cup tamarind extract
• water, as required
• 2 tbsp coriander, finely chopped

Steps

how to make masala paste for sambar sadam recipe:

1. Heat 1 tsp oil in a thick-bottomed pan, then put in 1 tbsp chana dal, 1 tsp coriander seeds, ¼ tsp methi, and ½ tsp pepper.
2. Keep roasting until the spices become aromatic.
3. Put in 6 dried red chilli and a few curry leaves, and roast them until crisp.
4. With the heat turned off, add 2 tbsp coconut and roast it until aromatic.
5. Let the mixture cool completely before moving it to the mixi jar.
6. Blend into a smooth paste after adding ½ cup water.

how to cook rice and dal:

1. Put 1 cup rice and ½ cup toor dal into a pressure cooker; the dal must have soaked for at least 20 minutes.
2. Follow with ¼ tsp turmeric, 1 tsp oil, and 4½ cup water.
3. With the lid on, pressure-cook for 5 whistles.

how to make sambar rice or south indian style sambar sadam:

1. In a large kadai, heat 2 tbsp oil with 1 tbsp ghee. Let 1 tsp mustard, 2 dried red chilli, a pinch of hing, and a few curry leaves splutter in it.
2. Sauté 6 shallots in this mixture for a minute.
3. Put in 1 potato, 1 carrot, 15 piece drumstick, 6 beans, and 1 tomato as well.
4. Add ½ tsp turmeric along with 1 tsp salt.
5. Sauté for a minute or until the vegetables become aromatic.
6. Pour in 1½ cup water and cover. Boil for 10 minutes or until the vegetables are well cooked.
7. Put in 1 cup tamarind extract; boil for 3 minutes or until its raw flavour has gone.
8. Mix the prepared masala paste in thoroughly.
9. Wait for everything to boil, then add the cooked rice and dal.
10. Mix thoroughly, adding water as required to adjust the consistency.
11. Let simmer with the lid on for 5 minutes or until the flavours have been absorbed well.
12. Finish with a coriander garnish and serve the sambar rice or sambar sadam with curd rice and boondi.