Sambar rice is simple, quick and flavoursome one pot meal even the beginners can prepare it very easily. I’ve used potatoes, drumsticks, beans, onions and tomatoes which are readily available at home. Tempering is done with mustard, cumin and fenugreek seeds in oil. Chopped onion pieces are sautéed in oil and remaining chopped veggies are also added. Rice and toor dal are soaked in water. Soaked rice and toor dal are added to the sautéed vegetables. Required amount of water and spices are added to the entire mixture. They are steamed in a pressure cooker for 5/6 whistles and later required amount of salt and tamarind extract are added. Here I present delicious sambar rice which can be served on any busy day. Njoy Cooking, Serving n Savoring!
Cuisine: South Indian
Rice: 1 1/4 cup
Toor dal/red gram/pigeon peas: 3/4 th cup
Onion: 1 no. Big
Tomatoes: 1 no. Big
Potatoes: 1 no. Big
Drumsticks: 2 nos.
Beans: 50 gms. Or 10-15 nos.
Tamarind: lemon sized
Homemade Sambar Powder: 2 tsp(Click on the link for detailed recipe)
MTR bisibele bath powder: 1 tsp(Optional)
Green chillies: 1/2 nos.
Salt: As required
Water: 5 -5 1/2 cups(Approximately)
Oil: 1 tbsp
Mustard seeds: 1 tsp
Fenugreek seeds: Few
Cumin seeds: 1 tsp
Asafoetida: A pinch
Boondi mixture: 1/2 tbsp(Optional)
Method of preparation:
- Take required quantities of vegetables and rinse well with water. Chop them into bite sized pieces and keep aside.
- Meanwhile take 1 1/4 th cup of rice and 3/4 th cup of toor dal in a vessel. Rinse once with water and soak them in enough water. Soak tamarind in enough water.
- Heat small pressure cooker(3l capacity) and pour one tbsp of oil. Add mustard seeds, cumin seeds and fenugreek seeds.
- When mustard splutter add a pinch of asafoetida and chopped onion. Add a pinch of salt too.
- Sauté them on low flame. When onion pieces become translucent add turmeric, green chillies and drumstick pieces. Mix well and sauté again.
- Now add remaining chopped veggies and sauté on low flame for 3/4 minutes.
- Now add chopped tomatoes, homemade sambar powder and MTR bisibele bath powder too. Mix well and sauté for a minute.
- Now add soaked rice, toor dal with water. Also add required amount of salt.
- Keep the lid and pressure cook for 5/6 whistles on high flame. Allow the pressure to completely cool down to normal temperature.
- Open the lid of the pressure cooker and transfer the mixture into a pan.
- Extract tamarind water and add this to the rice mixture. Mix thoroughly.
- Check for salt and cook the entire mixture on low flame for five minutes. Switch off the flame.
- Now the piping hot sambar rice is ready to serve. Transfer the sambar rice into a Serving bowl and drizzle required amount of boondi mixture on top of the sambar rice.
- We can also relish sambar rice with any poriyal/stir fry along with curd rice.
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