Hi Supermoms,
Today, I am going to share a yummy recipe that has become one of my favourites. If you want to cook for a large group, this sambar sadam will be a perfect fit in your menu. Steaming hot sambar rice with vadams ( rice crispies ) is one of the most tastiest dishes in the world.
Sambar and rice are staple in any South Indian home. So, "what is so special about this dish ?" you might ask.
Well, mixing hot sambar along with rice gives a special flavour and relishing this sambar sadam is an experience by itself. I don't think my words or pictures do any justice to the taste. From the consistency of rice to be cooked to the fresh sambar masala that goes into making this rice, there are so many variations .
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| Mrs. Janaki Subramanian |
During my stay in my SIL( Sister- In- Law) Hema's house, I experienced this amazing sambar sadam. It was a Sunday and watching my SIL cook this rice was so satisfying and memorable. I watched her make this recipe and among many tips she also shared that it was her Mother - In -Law , Late Mrs. Janaki Subramanian's signature dish. I have met aunty so many times and I fondly remember her as one of the kindest and most loving persons I have met.
Whether you are making it on a Sunday or any week day, this sambar sadam is going to be a super hit in your kitchen. This Simple and tasty dish will so tempt you to over eat. And do you know the best part?
- It tastes even more amazing after a few hours of preparation !
Preparation time : 10 minutes
Cooking time : 50 minutes
Serves : 6-8 people
1 cup = 250 ml cup
Ingredients :
2 cups rice ( I used Sona Masoori raw rice , Rice : Water = 2: 5)
1 cup pigeon peas/tuvar dal ( wash and boil with 3 cups of water and pinch of turmeric powder)
lemon size tamarind ( soak in warm water and extract juice ) OR 3 teaspoons tamarind pulp
1/4 teaspoon turmeric powder
1 tablespoon ghee/clarified butter
2 teaspoons sesame oil
salt to taste
For the Sambar Masala :
1 tablespoon channa dal / Bengal gram
1 tablespoon coriander seeds
1 teaspoon urad dal /husked and split black gram
1 teaspoon black pepper
1 teaspoon jeera/cumin seeds
1/4 teaspoon methi/fenugreek seeds
1 tablespoon fresh coconut ( finely chopped or grated , optional)
7-8 dry red chillies ( adjust according to the heat of the chillies)
2 medium size onions ( roughly chopped)
3 medium size tomatoes ( roughly chopped)
1 sprig curry leaves
1 teaspoon oil ( I used sesame oil)
For tempering :
2 teaspoons sesame oil or ghee
3/4 teaspoon mustard seeds
1 sprig curry leaves
pinch of asafoetida/hing
Method :
1. Pressure cook rice and dal separately and set it aside.
Chef tip : The rice should be very soft so that it can be easily mashed . Adjust water accordingly.
2. To prepare the sambar masala, heat a wide pan with oil and fry all the ingredients given under 'For the sambar masala' over low/medium flame till they are brown and fragrant.
Chef tip : Add all the dry spices first and then add the onion and tomatoes.
3. Grind this to a fine paste using 1/4 cup water .
4. Heat a wide heavy bottom vessel or kadai with the tamarind water.
Chef tip : If you are using store bought tamarind paste, then dilute the paste with 2 cups of warm water.You can add vegetables of your choice to the sambar . Add it along with the tamarind water.
5. To this tamarind water, add turmeric powder and salt and allow the mixture to boil for 5-7 minutes or till the raw smell of the tamarind escapes.
6. While the tamarind water is simmering, prepare the rice and dal mixture.
7. Add 1/2 of the cooked tuvar dal to the rice , add 2 teaspoons of ghee and mix well.
8. Set aside the remaining dal .
9. Add the ground sambar masala to the tamarind water and let it continue to cook.
10. Add the remaining dal and adjust the water quantity.
Chef tip : You have to add adequate amount of water and allow the mixture to cook. Adding water after adding the rice will dilute the taste of the sambar sadam.
11. Add 1 teaspoon of sesame oil and 1 teaspoon of ghee to the boiling sambar .
12. You will see that the sambar starts to froth on the sides of the kadai.
Chef tip : You can remove 2 cups of sambar and set it aside. This will be helpful to add to the sambar rice later, if it becomes dry.
13. At this point add the rice and dal mixture to the sambar little by little and continue stirring .
14. Cook the sambar rice under low flame for another 8-9 minutes and switch off.
15. Heat oil and temper with ingredients given under ' To temper' and pour it into the sambar sadam and mix.
Your delicious Sambar sadam is now ready. Serve them hot with potato chips or Vadams/poppadoms/appalam.
Have you tried my Bisi Bele Bath recipe ?
Do try both these recipes.
Happy Cooking !
With love,
Masterchefmom
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