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 )

1. I do not use tamrind in my sambar sadham as i use very good tangy tomatoes, you can add tamrind water if you wish .

2. 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 .

3. 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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