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)