S Indian Sambar Rice

When I get-go heard almost Sambar Sadam,I thought it was just rice mixed alongside sambar.How wrong I was! It is anything only that.Having got introduced to the dish afterward coming to Chennai,I did non actually taste it myself for a long long fourth dimension for the same argue.I mean,just sambar mixed amongst rice,why were people raving most it is what I felt like.

During our train trips,Ajay used to go Curd rice too Sambar rice from Saravana Bhavan too used to relish it while I stuck to my staple Chapathi.Once when I just couldn't empathise what the hoopla was,I decided to effort it myself.One spoon as well as,though I hated to admit it,I was sold.A wonderful mix of flavors combined amongst the good of vegetables,rice together with dal this was one wholesome repast inward itself.

It took a longer time for me to really effort this dish at domicile.Just like my earlier assumption,I made sambar sadam using my go-to sambar powder together with it was not the outcome I was expecting for.Once,during my casual conversation amongst Selvi,my house aid,she offered to get in for me.It was 1 of the best Sambar sadam I'd tasted,even improve than those I'd had at the restaurants.The best function was,it was and so easy to make.No complicated ingredients and made inwards a force per unit area cooker,how cool was that!

Since so,this is my go-to dish whenever I'one thousand feeling besides lazy to ready(which is quite often,I may add)Paired with a small-scale bowl of curd rice(a must!)around poriyal(optional)too or so chips(once more,a must!)this meal looks similar you took a lot of effort.Delicious,wholesome in addition to oh-then satisfying.

Sambar Sadam

Ingredients(quantity serves 4)

Raw rice - i/ii loving cup
Toor dal - i/iv cup
Tamarind - pocket-size gooseberry sized
Small onions/shallots - x-12,halved
Tomato - one,chopped
Beans - six-viii,sliced 
Pumpkin - most half loving cup,chopped
Carrot - i big,chopped
Capsicum - about half cup,chopped
Oil - one tbsp
Mustard seeds - 1/iv tsp
Curry leaves - ane sprig
Red chilly powder - ii tsp
Coriander pulverization - i tsp
Haldi powder - 1/four tsp
Coriander leaves for garnish
Ghee - 3 -four tsp

Method

Wash the rice and dal well and soak inward plenty H2O for most one-half an hr.
Soak the tamarind in warm H2O.
In a pressure level pan add together fossil oil and splutter mustard seeds.Add onions,curry leaves too saute for a minute.
Add the tomato as well as mix well as well as add together the spice powders - red chilly,coriander too haldi.
Now add together the vegetables together with the soaked rice too dal(drain earlier adding),table salt to sense of taste together with give a skillful mix.
Squeeze the tamarind together with pour in the pulp.Add virtually 5 times water(ane:5 rice to H2O ratio) check the seasonings in addition to salt by tasting the water.
Close the cooker amongst the hat as well as make on high for 1 whistle.Simmer as well as prepare for well-nigh fifteen minutes.
Once the pressure settles downwardly,open the cooker too check whether everything is cooked good.Do not worry if it is watery,it solidifies on cooling.If you feel it is dry,you can add some hot water and adjust the consistency
Add capsicum,coriander leaves too ghee in addition to permit it ready on the smallest flaming for virtually five minutes.Switch off the flame and go on it unopen for the flavors to infuse.Serve warm.

Step by stride Pictorial

Wash the rice together with dal well in addition to soak inward plenty water for most half an hour.
Soak the tamarind inward warm water.

In a pressure level pan add together fossil oil together with splutter mustard seeds.Add onions,curry leaves as well as saute for a minute.

Add the love apple and mix good together with add together the spice powders - cherry chilly,coriander together with haldi.

Now add together the vegetables as well as the soaked rice together with dal(drain earlier adding),table salt to taste in addition to turn over a expert mix.
Squeeze the tamarind and pour in the pulp.Add well-nigh 5 times water(i:5 rice to H2O ratio) cheque the seasonings too table salt past tasting the water.
Close the cooker with the lid in addition to cook on high for 1 whistle.Simmer too ready for almost fifteen minutes.

Once the force per unit area settles downward,open up the cooker and check whether everything is cooked good.Do not worry if it is watery,it solidifies on cooling.If you feel it is dry,you can add some hot water and adjust the consistency
Add capsicum,coriander leaves and ghee as well as permit it fix on the smallest flame for almost v minutes.Switch off the flame together with go along it closed for the flavors to infuse.Serve warm.

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