Sambar Rice is a divinely tasty wholesome rice meal made by cooking sambar with rice &tempered spices. Sambar Rice is packed with veggies & spices and enjoyed with pappad or vadagam. Sambar Rice is a popular South Indian meal served commonly as one of the variety rice in Mini Meals at restaurants. Sambar Rice Recipe is explained in this post with step by step pictures.
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.
About Sambar Rice
This Sambar Rice 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.
If you have any more questions about this Sambar Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Sambar Rice | Sambar Sadam
Sambar Rice is a divinely tasty wholesome rice meal made by cooking sambar with rice &tempered spices. Sambar rice is packed with veggies & spices and enjoyed with pappad or vadagam. Sambar rice is a popular South Indian meal served commonly as one of the variety rice in Mini Meals at restaurants. Sambar Rice Recipe is explained in this post with step by step pictures.
Servings2 people
Ingredients
- 1/2 cup rice
- 1/4 cup toor dal
- 2 and 1/4 cups water
- a generous pinch turmeric powder
- 2 tablespoon thin tamarind extract
- 2 teaspoon oil
- 1 teaspoon ghee
- coriander leaves chopped 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 teaspoon chana dal
- 1 teaspoon urad dal
- 1.5 teaspoon coriander seeds
- 1/4 teaspoon fenugreen
- 2 nos dried red chilli
- 2 tablespoon coconut
To temper:
- 1 teaspoon mustard seeds
- a small sprig of curry leaves
- 1 no dried red chilli
- a tiny pinch hing
- 1 teaspoon ghee
Instructions
- 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 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 teaspoon of ghee. Garnish with coriander leaves.
- In a separate kadai heat ghee, add the items listed under 'to temper' add the tempering to the sambar rice, mix well and switch off. Serve & Enjoy Sambar Rice!
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.
Nutrition Facts
Sambar Rice | Sambar Sadam
Amount Per Serving (125 g)
Calories 557
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 13mg4%
Sodium 76mg3%
Potassium 1868mg53%
Carbohydrates 100g33%
Fiber 28g117%
Sugar 29g32%
Protein 17g34%
Vitamin A 1284IU26%
Vitamin C 26mg32%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Sambar Rice
- 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 teaspoon 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.
Serve hot immediately!
Enjoy hot with papad!
Expert Tips
- 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.
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