Name: Sambar sadam recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 cup rice; 1/4 cup toor dal; 2 and 1/4 cups water; a generous pinch of turmeric powder; 2 tbsp thin tamarind extract; 2 tsp oil; 1 tsp ghee; chopped coriander leaves for garnish; salt to taste; 2 nos carrot; 3 small brinjals; 1 medium sized tomato; 7 nos small onion; 8 nos beans; 1.5 tsp chana dal; 1 tsp urad dal; 1.5 tsp coriander seeds; 1/4 tsp fenugreen; 2 nos dried red chilli; 2 tbsp coconut; 1 tsp mustard seeds; a small sprig of curry leaves; 1 no dried red chilli; a tiny pinch hing; 1 tsp ghee

Sambar sadam is made by making sambar with mixed vegetables, freshly ground spice mixture,then mixing it with rice.My friends know how much I love sambar sadam or sambar rice.

This hotel style sambar sadam recipe is my long time pending post, glad that I could post it today.I have tasted sambar rice in many hotels here and loved most of them.Finally after few tries I have tried to recreate the hotel taste and yes finally it came out so good. Sambar rice served with a drizzle of ghee, such a bliss.It needs no sidedish at all but some crunchy snack would be apt may be papad or vadam.

Sambar sadam recipe

Course: Main Course

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2

Sambar sadam recipe , hotel style sambar rice with mixed vegetables.

Ingredients

1/2 cup rice
1/4 cup toor dal
2 and 1/4 cups water
a generous pinch of turmeric powder
2 tbsp thin tamarind extract
2 tsp oil
1 tsp ghee
chopped coriander leaves for garnish
salt to taste

Vegetables:

2 nos carrot
3 small brinjals
1 medium sized tomato
7 nos small onion
8 nos beans

To roast and grind:

1.5 tsp chana dal
1 tsp urad dal
1.5 tsp coriander seeds
1/4 tsp fenugreen
2 nos dried red chilli
2 tbsp coconut

To temper:

1 tsp mustard seeds
a small sprig of curry leaves
1 no dried red chilli
a tiny pinch hing
1 tsp ghee

Instructions

Dry roast the ingredients(except coconut) listed under 'to roast and grind' untol golden brown.Then add coconut and roast until the coconut is dry.
Transfer to mixer jar and grind it a coarse mixture.Set aside.Now get ready with your vegetables.
Measure rice ,dal rinse it well drain water and pressure cook for 5 whistles with mentioned quantity of water.
Chop the vegetables roughly and set aside. Once pressure releases, mash the rice with a laddle.
Now in a pan heat oil add small onion saute for 2 mins, then add tomato saute till it becomes mushy and raw smell leaves.Now add all other vegetables along with turmeric powder.Saute for 2 mins.
Now add 1.5 cups of water cook until the veggies are soft, I pressure cooked for a whistle and then let it boil for a while.Once the veggies are cooked add the spice mixture.
Add salt,tamarind extract and let it to boil for a good 5-7 mins.
Finally add mashed up rice and dal, mix well.Add a tsp of ghee.Garnish with coriander leaves. In s separate kadai heat ghee, add the items listed under 'to temper' add the tempering to the sambar rice, mix well and switch off.

Recipe Notes

You can make the spice mixture in bulk and store in fridge for a month.In that case roast coconut till golden for more shelf life.
Rice and dal should be cooked well so that its easy mashable.
Adding drumstick gives a great flavour to the sambar rice, I didn't have so skipped it but do add it.
To quicken the process the tempering can be done in the beginning itself before adding onion, but tempering at the last stage gives a nice flavour
Rice and dal mixture should be goey after getting cooked else while mixing it with sambar it will get thick.
Add little water if needed while mixing rice with sambar if the mixture is too thick.While switching off make sure the sambar sadam is runny as it thickens with time.

Steps to make sambar rice recipe:

Dry roast the ingredients(except coconut) listed under ‘to roast and grind’ until golden brown.Then add coconut and roast until the coconut is dry.
Transfer to mixer jar and grind it a coarse mixture.Set aside.Now get ready with your vegetables.
Measure rice ,dal rinse it well drain water and pressure cook for 5 whistles in low medium flame with mentioned quantity of water.
Chop the vegetables roughly and set aside. Once pressure releases, mash the rice well with a laddle.
Now in a pan heat oil add small onion saute for 2 mins, then add tomato saute till it becomes mushy and raw smell leaves.Now add all other vegetables along with turmeric powder.Saute for 2 mins.
Now add 1.5 cups of water cook until the veggies are soft, I pressure cooked for a whistle and then let it boil for a while.Once the veggies are cooked add the spice mixture.
Add salt,tamarind extract and let it to boil for a good 10 mins.
Finally add mashed up rice and dal, mix well.Mash it up with the laddle.Add a tsp of ghee.
Garnish with coriander leaves. In s separate kadai heat ghee, add the items listed under ‘to temper’ let it crackle then add the tempering to sambar rice, mix well and switch off.