For a five-day-week working couple, they usually prefer to wake up late on a Saturday morning. Obviously the routine will be, a late morning coffee, brunch and leisure time to relax. Thinking hard about what to cook for a brunch? Well, a brunch should be as healthy as a breakfast, as well as filling and tasty as a lunch. What if you can also have some fun, cooking together on a fine holiday morning? Yes, here you go with an amazing dish that fits perfectly for a brunch.
Tamil Brahmins have always fascinated us with a wide variety of exotic traditional dishes. Just the name- Iyer style sambar- is enough to fill our mouths with gallons of water and a tummy full of fluttering butterflies. So what about the appealing Sambar Sadam?...
Sambar sadam is also a very good lunch box dish that you can pack for your kids. You may take sambar sadam, along with cucumber raita and friums for an occasional crunch.
1 review, 4.72/5
|Raw rice||1 ½ 150ml cup|
|Toor dal||½ 150ml cup|
|Scraped coconut||1 ½ tbsp|
|Chopped coriander leaves||2tbsp|
|Curry leaves||12 nos|
|Salt||enough to taste|
|Sambar powder||1 tbsp|
|Turmeric powder||½ tsp|
|Mustard seeds||1 tsp|
|Dried red chillies||5 nos|
|Ghee||1 ½ tbsp|
|Water||4 ½ 150ml cups|
Soak raw rice and toor dal separately in water for 35 minutes. By this time, we shall do the rest of our preparations.
Soak tamarind in ½ cup of warm water for 10 minutes. Mean while slice the shallots and tomato, cut potato and pumpkin into cubes, cut ladies finger in to ¾ inches long pieces. Crush scraped coconut with sambar powder using a blender. Now squeeze out the tamarind pulp.
Heat a pressure cooker, pour 1 tbsp ghee, sauté sliced shallots in medium flame.
Keeping it in medium flame add ladies finger, pumpkin, potato and mix well until the raw smell of vegetables go. To this add tomatoes, curry leaves, 1 tbsp chopped coriander leaves (mostly the stem part), salt and turmeric powder, asafoetida, mix well.
Now add the crushed coconut and mix gently until raw smell of coconut is gone.
Add soaked rice, soaked dal and mix it thoroughly so that the vegetables, masala, rice and dal joins well. Add the tamarind pulp and 4 cups of water, stir it all together. Check for salt and close the pressure cooker with its lid, turn the flame high. Let the steam rush out and put the weight. Once it whistles at high flame, turn the flame low and let it whistle twice. Turn off the flame. Keep the cooker aside to cool down. Take the weight off and open the cooker and add 1 tbsp coriander leaves.
Heat a tadka pan and pour ½ tbsp ghee, pop mustard and fry dried green chilli and pour the mixture to the sambar rice.
Sambar rice is ready to serve hot.
Stage 1-soak raw rice & toor dal for 35 minutes and strain the water.
Stage 2-slice, shallots, tomatoes, cut pumpkin, potato, ladiesfinger, chop coriander leaves and keep them aside. Soak tamarind. Crush scraped coconut and sambar powder.
Stage 3-heat a pressure cooker, pour ghee, sauté shallots.
Stage 4-add ladiesfinger, potato, pumpkin and sauté until raw smell goes and then add tomatoes, curry leaves and coriander leaves, mix well.
Stage 5-add crushed coconut, mix until raw smell goes.
Stage 6-add soaked rice, toor dal and mix thoroughly. Add tamarind pulp and 4 cups of water and mix them all together. Close the cooker and let it whistle once in high flame and twice in low. Open the cooker and add coriander leaves.
Stage 7-heat a tadka pan, pour ghee, pop mustards, fry dried red chillies, pour the mixture into the rice.serve smabar rice hot.
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