Sambar Sadam | South Indian Sambar Rice

When I first heard about Sambar Sadam,I thought it was just rice mixed with sambar.How wrong I was! It is anything but that.Having got introduced to the dish after coming to Chennai,I did not actually taste it myself for a long long time for the same reason.I mean,just sambar mixed with rice,why were people raving about it is what I felt like.

During our train trips,Ajay used to get Curd rice and Sambar rice from Saravana Bhavan and used to relish it while I stuck to my staple Chapathi.Once when I just couldn't understand what the hoopla was,I decided to try it myself.One spoon and,though I hated to admit it,I was sold.A wonderful mix of flavors combined with the goodness of vegetables,rice and dal this was one wholesome meal in itself.

It took a longer time for me to actually try this dish at home.Just like my earlier assumption,I made sambar sadam using my go-to sambar powder and it was not the outcome I was expecting for.Once,during my casual conversation with Selvi,my house help,she offered to make it for me.It was one of the best Sambar sadam I'd tasted,even better than those I'd had at the restaurants.The best part was,it was so easy to make.No complicated ingredients and made in a pressure cooker,how cool was that!

Since then,this is my go-to dish whenever I'm feeling too lazy to cook(which is quite often,I may add)Paired with a small bowl of curd rice(a must!)some poriyal(optional)and some chips(again,a must!)this meal looks like you took a lot of effort.Delicious,wholesome and oh-so satisfying.

Sambar Sadam

Ingredients(quantity serves 4)

Raw rice - 1/2 cup
Toor dal - 1/4 cup
Tamarind - small gooseberry sized
Small onions/shallots - 10-12,halved
Tomato - 1,chopped
Beans - 6-8,sliced 
Pumpkin - about half cup,chopped
Carrot - 1 big,chopped
Capsicum - about half cup,chopped
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 sprig
Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Haldi powder - 1/4 tsp
Coriander leaves for garnish
Ghee - 3 -4 tsp

Method

Wash the rice and dal well and soak in enough water for about half an hour.
Soak the tamarind in warm water.
In a pressure pan add oil and splutter mustard seeds.Add onions,curry leaves and saute for a minute.
Add the tomato and mix well and add the spice powders - red chilly,coriander and haldi.
Now add the vegetables and the soaked rice and dal(drain before adding),salt to taste and give a good mix.
Squeeze the tamarind and pour in the pulp.Add about 5 times water(1:5 rice to water ratio) check the seasonings and salt by tasting the water.
Close the cooker with the lid and cook on high for 1 whistle.Simmer and cook for about 15 minutes.
Once the pressure settles down,open the cooker and check whether everything is cooked well.{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 and let it cook on the smallest flame for about 5 minutes.Switch off the flame and keep it closed for the flavors to infuse.Serve warm.

Step by step Pictorial

Wash the rice and dal well and soak in enough water for about half an hour.
Soak the tamarind in warm water.

In a pressure pan add oil and splutter mustard seeds.Add onions,curry leaves and saute for a minute.

Add the tomato and mix well and add the spice powders - red chilly,coriander and haldi.

Now add the vegetables and the soaked rice and dal(drain before adding),salt to taste and give a good mix.
Squeeze the tamarind and pour in the pulp.Add about 5 times water(1:5 rice to water ratio) check the seasonings and salt by tasting the water.
Close the cooker with the lid and cook on high for 1 whistle.Simmer and cook for about 15 minutes.

Once the pressure settles down,open the cooker and check whether everything is cooked well.{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 and let it cook on the smallest flame for about 5 minutes.Switch off the flame and keep it closed for the flavors to infuse.Serve warm.