This is the South Indian (Tamil) way of making Sambar sadam. It is a simpler version of Bisi Bele Bath and is less spicy. More over it does not take much time to prepare this sambar rice.You can add cooked mochai (field beans), black eyed pea or brown channa if preferred along with dal. I have not added it as I prefer it plain.Yesterday I made sambar sadam, special curd rice and onion raita for lunch - very simple yet it was a satisfying meal. Today we will learn how to make South Indian (Tamil Nadu) Sambar rice following this easy recipe with step wise pictures.
Cook rice with needed water and keep it aside. If you do not know to cook rice, refer my post on How to cook rice?
Soak tur dal in hot water (just enough water to soak the dal) for 15-20 minutes. Pressure cook dal with a pinch of turmeric powder. Mash it well and keep it aside.
Soak tamarind in warm water and extract its juice (around 1 3/4 cup) and discard the pulp.
Fry everything mentioned under "for the masala" in a tsp of oil till dal turns golden brown, adding coconut in the end. Grind it to a smooth paste. Keep it aside. Now your masala for sambar sadam is ready.
Peel pearl onions and chop all the vegetables as shown in the picture below.
Keep all the vegetables ready.
Heat oil, add mustard seeds, when mustard seeds splutter, add hing, fenugreek seeds, red chilli and curry leaves. Then add pearl onions and saute until it turns pink.
Add the chopped vegetables and saute for a few seconds. Add 1/2 cup of water and cook the vegetables. When the vegetables are half cooked, add tamarind water, turmeric powder, salt needed and cook covered on medium heat until the raw smell of the tamarind goes (Alternatively, you can par boil or steam the vegetables and then add).
Now add the ground masala and cooked tur dal.
Add 1 1/4 cup of water and let it boil on low flame. Then add cooked rice and mix well. Simmer and cook for a few seconds so that it gets mixed well with the masala. Check for salt.
Add ghee and mix well. Garnish with coriander leaves and serve piping hot with onion raita or homemade potato chips or vadam.
Note - As it cools down, it will become thick. So you can switch it off when it it semi solid.(see last pic). If you want to re-heat it, add a little hot water and heat it.
Onion Raita /Onion Pachadi
Peel and cut 3 onions lengthwise into thin strips.
Add salt needed and leave it for 10 minutes. Squeeze out water from the onions and mix 1 1/2 cups of plain yoghurt/curd to it.
Heat a tsp of oil and season with mustard seeds and 1 finely chopped green chilli. Garnish with coriander leaves and serve with sambar sadam.
You will love my other sambar sadam recipes-
Karnataka Style Bisi Bela Bath
Cracked wheat sambar sadam (samba godhumai sambar sadam)
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