You guessed it rite! I am still in Bangalore and this is back to back from my mom’s kitchen! This aint no bisibelabath or a normal rice and sambar.. but its the sambar sadham dripping with ghee thats my mom’s specialty! Remember those sambar rices they offer for mini lunch in south indian restaurants? Almost the same, but with a touch of home and warmth from my Amma which adds to the taste a lot! My favourite from her cooking, here it is Sambar Rice, from my mom’s kitchen!
Sambar Rice Recipe
Onions – One big sized or 2 medium sized ones
Potato, carrot, drumstick – Few big chunks of each
Tamarind – One lemon sized ball
Rice – 2 cups
Toor Dal – 1/2 cup
Water – 7 to 8 cups
Sambar powder – 1 1/2 tbsp
Ghee – 4 tbsp
Asoefatida – a pinch
Curry leaves – few
Coconut (grated) – 4 to 5 tbsp
Salt to taste
In a pressure cooker, boil the vegetables (with a pinch of salt), rice (5 to 6 cups water) and dal (2 cups water) in separate vessels.
Meanwhile, cut onions and saute till golden brown in some ghee.
Make a paste out of the tamarind and mix into the kadai with onions.
Bring to a boil adding water, then slowly add the well-boiled vegetables, sambar powder, asoefatida and salt, one by one while its boiling.
Now mix the cooked rice and dal separately, add salt and mash very well.
Pour the tamarind mixture into the dal-rice-mash and blend well on medium flame.
Garnish with grated coconuts, curry leaves and cashew nuts sauteed with lots and lots of ghee poured over the sambar rice!
Serve hot with (rice) appalam/ (javarisi) vadam!
You can cook the rice and dal (also the veggies if u want) together in the cooker (like u do for pongal) to get a good mash if u do not have strong hands!
5 thoughts on “Sambar Rice Recipe”
Swar…i have always wanted 2 make this but was a bit sceptical on how it would turn out. I once tried, and the batter was runny and i had 2 chuck the entire thing. Mayb il give it one more shot.
Btw what is Manchurian sauce?
Swar sorry this was for the Gobi manchurian post 🙂
Sambar saadam looks yum!
hey nish yea i understd that 🙂
the batter can be made thicket by adding more gram flour or rice flour (if u want it cripier) until it comes to the rite consistency…
Manchurian sauce u get in all super markets… sometimes i make it even without it… the soy and tomato sauce shud do the trick then!
I see cashewnuts I see sambar rice what is that brown layer inbetween
its fried coconut