sambar rice

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 SAMBAR RICE


Sambar rice is a very popular dish in southern states of India. Sambar rice is also known as sambar sadam in Tamilnadu and bisi bele bath in karnataka. Sambar rice is usually prepared when in a hurry. Sambar rice is a very filling dish which can be served as a tiffin or also as a full meal. 


The number of vegetables you can add in this dish is open ended but try to limit the quantity because you don't want to lose the flavor and consistency of the dish, always remember the rice and vegetables we should add should be in the ratio of 1:1. 


Sambar rice best served in a flowing consistency, due to the lentils. It dries up fast so my suggestion is to add some water while reheating it and serve it.


Do remember before you serve the dish taste it and adjust it to your tastes and preferences. 



PREP TIME: 15 min    COOKING TIME: 20 min    TOTAL TIME : 35 min





INGREDIENTS: 

  • ¼ cup Red gram

  • 1 cup rice

  • 200g diced bottle gourd

  • 3 tomatoes

  • 3-4 ladies fingers

  • 2 onions

  • 1 carrot

  • 3-4 green chillies

  • 25g tamarind

  • 2 tbsp salt

  • 2 tbsp red chili powder

  • ½ tsp turmeric

  • 1 tsp ginger garlic paste

  • 25 g jaggery

  • 3 tbsp oil

  • ½ inch cinnamon

  • A pinch of asafoetida(inguva,hing)

  • 1 tsp mustard and cumin seeds

  • 10-12 curry leaves

  • A pinch of fenugreek seeds



INSTRUCTIONS:

  1. Firstly wash the dal for 2 times, add that into a cooker, add 1 cup of water to it and cook it upto 3 whistles.

  2. Wash all the vegetables, chop them roughly and keep them aside.

  3. Take a bowl, add ½ of water, 25g of tamarind, extract the juice from tamarind using your hands and keep it aside.

  4. Once the whistles pop, switch off the stove and keep it aside.

  5. Now place another cooker pan on the stove and add 3 tbsp oil to it.

  6. Add 1 tsp of cumin and mustard seeds, 10-12 curry leaves, a pinch of fenugreek seeds, ½ inch of cinnamon,1 tsp of garlic ginger paste, ½ tsp of turmeric, all the chopped vegetables and let them cook for 5-7min.

  7. When the vegetables start to leave water add the 2 tbsp salt,2 tbsp dried red chili powder.

  8. Wash the 1 cup rice thoroughly for 3 times and add them to the vegetables.

  9. Add 4 cups of water, cooked dal, soaked tamarind juice (or 2 tbsp of tamarind paste) and close the lid.

  10. Cook them up to 3-4 whistles

  11. Once the whistles pop, switch off the stove and let the cooker cool down.

  12. Open the lid and switch on the stove and let the rice thicken to your taste and preference

  13. Before you transfer the sambar rice add 1 tbsp of ghee and transfer.

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