Sambar Saadham
Sambaar Sadham | Sambar Rice and arasi appalam | Rice papad
This is a recipe for using precooked rice and dal .
Sometimes wse have cooked a little more than required for morning meals and have enough cooked rice to spare for an extra dish , you may also have extra cooked dal , in such cases , you can quickly convert to a delicious sambar sadham .
This method is also useful when we have a guest and need a different dish at short notice .
Please do not use left over rice or dal from previous day as it wont suit for making sambar sadham .
This is my satisfying one pot meal . I love Bisibelebaath but I love sambaar saadham more . Some spices don't suit me so I prefer my sambaar saadham with some vegetables , cooked dal and rice or millets .
Recipe :
Ingredients for Sambar Saadham my way .
2 cups cooked rice
1 cup cooked toor dal
1 cup mixed veg like 1 chopped carrot, handful of beans ,5 -8 shallots
3 medium size tomatoes ( small tangy variety )finely chopped
1 tbsp tamrind paste only if your tomatoes are not tangy enough ,i usually skip tamrind paste .
some curry leaves
coriander leaves
1 tsp oil
1/2 tsp mustard seeds
2 red chillies
2 tbsp heaped home made sambar powder (my blend of hotel sambar powder ) which is given below
Dry roast the ingredients given below ,
2 tbsp coriander seeds
pinch of methi seeds
2 tsp chana dal
pinch of asafoetida powder
1 /2 tsp pepper
3-4 red chillies ( mix of byadagi and spicy variety chillies )
dry roast the sambar powder ingredients , grind to paste with water , ( no coconut added in my dish , if you wish you can add about 1 tbsp )
keep this paste aside till needed .
Method
take a cooker pan , add 1-2 tsp oil , add shallots , sautee them,
add chopped tomatoes and curry leaves, add other chopped vegetables, pinch of turmeric powder
add the cooked rice , cooked dal , the ground sambar masala paste , required salt
add about 5 cups water , give 3 whistles. when pressure subsides,
open lid, stir well, and use ladle to gently blend the rice, dal and vegetables, add chopped coriander leaves ,add ghee.
give a tempering of mustard seeds, red chillies, curry leaves .with a tsp of oil .
Notes ( for doubts regarding tamrind, ghee, coconut )
I do not use tamrind in my sambar sadham as i use very good tangy tomatoes, you can add tamrind water if you wish .
my recipe does not use, ghee, coconut , without these , the sambar saadham tastes very good and stays good all day , does not make you feel heavy .
i use about a tsp for sauteing vegetables in cooker , another 1 tsp for tempering you may use ghee, coconut , tamrind as per your wish.
Here is a video from my Youtube channel for making sambar sadham the original way , from scratch .
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