Sambar Sadam is one of my absolute favourites. It is so delicious and comforting, and oh-so-easy to make! Serve it with some awesome fried potato curry and vadiyalu/vadams or appadams/papad, and you have a hands-down winner. :-)
There is something about the wonderful aroma of sambar masala as it is being fried. The moment you add the coriander seeds, your kitchen and home will be filled with a mouth-watering aroma that makes it difficult to wait for the sambar rice to be ready!
- Rice – 1 Cup
- Kandi Pappu/Tur Dal/Pigeon Pea – 1 Cup
- Drumstick – 1
- Small Brinjal – 1
- Tomato – 1
- Shallots/Madras Onions – 7-8
- Peanuts – 2 tbsp
- Tamarind Pulp – 3 tbsp
- Mustard Seeds – 1 tsp
- Red Chillies – 2
- Turmeric Powder – 1/2 tsp
- Asafoetida/hing – 1/2 tsp
- Curry Leaves – A few
- Ghee – 1 tsp
- Oil – 2 tsp
- Salt to taste
- Chana Dal/Bengal Gram – 1 tsp
- Tur Dal/Piegon Pea – 1 tsp
- Raw Rice – 1/2 tsp
- Black Pepper Corns – 8-10
- Coriander Seeds – 2 tbsp
- Fenugreek Seeds – 1/8 tsp
- Red Chillies – 2 or 3
- Grated Coconut – 3 tbsp
- Oil – 1 tbsp
To Make the Masala:
- Heat the oil.
- Add tur dal and chana dal.
- Fry till the dals are golden brown.
- Add the raw rice and methi, and fry for 30 seconds.
- Add the pepper corns and split red chillies, and fry for 30 seconds.
- Add the coriander seeds and fry for about 2-3 minutes.
- Turn off the heat.
- Add the coconut and saute for about a minute.
- Let the ingredients cool.
- Grind to a smooth paste with a little water.
To Make the Sambar Rice:
- Wash the rice and tur dal together. Soak in about 2.5 cups of water for about 30 mins.
- Pressure cook till well done and of mashable consistency.
- Cut the drumstick into 2″ pieces.
- Dice the tomato and brinjal.
- Peel the shallots.
- Heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the shallots and fry for 2-3 minutes.
- Add the brinjal pieces and fry for 2-3 minutes.
- Add the tomato pieces and fry till the tomato pieces are soft, about 4-5 minutes.
- Add the drumstick pieces and fry for about a minute.
- Add the split red chillies and fry for a minute.
- Add the asafoetida, turmeric, and curry leaves, peanuts, and fry for a minute.
- Add the ground sambar masala and about 1/2 cup water.
- Cook covered till the vegetables and peanuts are well done.
- Add the tamarind pulp and mix well.
- Mash the dal-rice mix, and add to the cooked masala and vegetables.
- Mix well.
- Add a little water, if required.
- Cook for about 6-7 minutes.
- Serve hot with appadam, vaidyams, and/or fried potato curry.
- Do not be intimidated by the number of steps or stages in this recipe. I have just broken the recipe down to bite-sized portions. :-)
- I soak the dal and rice for 30 mins to an hour to get a mashable consistency easily.
- Wait for about an hour before eating.
- Murungakka (Drumstick) Sambar (Lentil Stew) (nava-k.com)
- Potato Onion Masala Fry (harikrishnamurthy.wordpress.com)
- Ulli Sambar/Small Onion Sambar (curryworld.wordpress.com)