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Thursday, 18 January 2018

Sambar Sadam / Rice (South Indian Style)



          Sambar Sadam or Sambar Rice is a classic every day dish from the State of Tamil Nadu. It is almost similar to Bisi Bele Bath of Karnataka. It is a quick fix meal that can be enjoyed for breakfast, lunch, dinner or as a lunch box meal too. It is a very popular menu in any South Indian restaurants. There are various methods to preparing it. 

          This is an instant verison where I have made use of leftover cooked rice and boiled tuvar dal which I simmered with few boiled mixed veggies and all the powdered spices. For a diabetic friendly recipe, rice can be easily replaced with oats by following the same procedure. So enjoy this one-pot delicacy with fried / roasted papad, pickle and fried curd chilies. Check for a step by step procedure with pictures to prepare it. 





  • 2 cups cooked rice
  • 1/2 cup boiled tuvar dal (pigeon pea lentil)
  • 1 drumstick, cut into 2" pieces
  • 1 small carrot, cut lengthwise
  • 1 small radish, cut lengthwise
  • 4-5 beans, cut into 2" pieces
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1-2 whole dry red chilies
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. garlic, grated
  • 1 tomato, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 2-3 tbsp. sambar powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 8-10 roasted cashew nuts
  • 1 tsp. ghee
  • 1 tsp. coriander leaves to garnish





          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and whole dry red chilies. 

          After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till light brown and then add the chopped tomatoes. Cover and cook till it is mashed. 

          Now add all the dry spices. Combine everything well. Add the boiled veggies, followed by the boiled rice, boiled dal, tamarind water, some more water and roasted cashew nuts. 

           Cover and simmer on a medium flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle some ghee. Garnish with coriander leaves and serve along with papad, curd chilies and pickle. 




                 Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and
                 whole dry red chilies. 



                   After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till
                   light brown.



                               Add the chopped tomatoes. Cover and cook till it is mashed. 



                               Now add all the dry spices. Combine everything well. 




                                Add the boiled veggies, 




                               followed by the boiled rice, boiled dal, tamarind water, 



                   some more water and roasted cashew nuts. Cover and simmer on a medium
                   flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle
                   some ghee. 



               Garnish with coriander leaves & serve along with papad, curd chilies and pickle. 











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