Sambar Sadam (Iyer Style)

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

Sambar Sadam (Iyer Style)

Tamilnadu

3 persons

70 minutes

Items List

Name Quantity Image
Raw rice 1 ½ 150ml cup
Toor dal ½ 150ml cup
Shallots 75 g
Tomato 50 g
Pumpkin 50g
Ladies finger 35g
Potato 50 g
Tamarind 3-seeded,4-5 nos
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
Asafoetida ¼ tsp
Mustard seeds 1 tsp
Dried red chillies 5 nos
Ghee 1 ½ tbsp
Water 4 ½ 150ml cups

Preparation

stage 1

Soak raw rice and toor dal separately in water for 35 minutes. By this time, we shall do the rest of our preparations.

stage 2

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.

stage 3

Heat a pressure cooker, pour 1 tbsp ghee, sauté sliced shallots in medium flame.

stage 4

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.

stage 5

Now add the crushed coconut and mix gently until raw smell of coconut is gone.

stage 6

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.

stage 7

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.

Tips

  • If sambar powder contains right amount of asafoetida, you may avoid using the same in stage 4.
  • If you want the sambar rice to have semi-gravy like consistency add ½ cup water extra at stage 6.

Stages

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