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Recipe

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Sambar Rice

By: Abhis
Region: Tamilnadu
Dish:Vegetarian - Rice Items
Servings: 4
Time to Prepare: 20 Mins

Ingredients


Rice - 1 cup
Split red gram (tur)dal - 1/2 cup
Mixed Vegetables - 3 cups (Like Brinjals, Potato, Carrot, Drumstick, Tomato, Ivygourd, Drumstick Leaves, Spinach, Pumpkin, Green Beans, Yam, Broad Beans, Raw Mango, Raw Banana, Zucchini, Sweet Potato etc.)
Water- 3 cups
Tamarind - lemon sized (soaked in water)
Turmeric Powder - 1/4 tsp
Sambar powder(or red chili powder) - 3 tsp
Coriander leaves(Cilantro) - for garnish (finely chopped)
Salt - To taste

For Grinding

Grated Coconut - 1/4 cup
Small Onions - 6-8
Garlic - 4-5 cloves
Cumin seeds - 1 tsp
Green chili - 1

For Tempering

Oil - 1 tbsp
Ghee - 1 tbsp
Mustard Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Thalippu Onion Vadam - 1 tsp
Curry leaves- 10

Directions


Wash the rice and dal. I like to soak these while I am chopping the vegetables.
Chop all the vegetables about the same size. You can use any vegetables or greens that you have on hand.
Soak some tamarind in about 1/4 cup of water. Grind all the ingredients under 'to grind' with another 1/4 cup of water.
Take the rice, lentils and chopped vegetables in a pressure cooker.
Add the ground paste, salt, turmeric powder and sambar powder.
Extract the tamarind juice and add it to this. Also add the water.
Close the cooker and put the whistle on. Cook it for 4 whistles.
Let the pressure go down naturally.
Once you open the cooker do a taste test and adjust anything if needed.
Heat oil in a small skillet. Fry the mustard seed, urad dal, thalippu vengaya vadam, asafoetida and curry leaves for half a minute.
Add this seasoning to the cooked rice. Add 1 tbsp of ghee and mix everything well. Garnish with cilantro and serve hot.

Comments

Sambhar Rice is one of the most common and delicious one-pot meal in any south-Indian household. In many parts of south India it is also referred as Kadamba sadam. Kadamba, meaning mixed and sadam meaning rice. Since it is made with rice, lentils, veggies, tamarind and spices, the name Kadamba is conferred. In Tiruneveli, this is popular by the name Kootan Choru. Again the name comes from the fact that the rice, lentils, veggies and spices are all cooked together. Kootan means combining.

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