Sambar Sadam:
This is famous South Indian variety rice,with all vegetables in it. So it’s a best for lunch box for all. This rice is also called as Bisibelabath ,with few cashews and kara boondi on top.
Ingredients:
- 2 cups Raw Rice
- 1 Cup Thoor Dal
- Vegetables (Turnip,carrot,beans,potato) cubed
- 1 Onion chopped
- 1 Tomato Chopped
- 2 Green chillies chopped
- Few Cilantro Chopped
- 2 Garlic (Optional) Crushed
- 1 tsp Mustard seeds
- 1 tsp Methi powder (Secret of taste)
- 1 /2 tsp of Asafoetida (Secret of taste)
- Salt
- 1 tsp Sambar powder
- 1 tsp Coriander powder
- 1 tsp Kashmiri chilli powder / Cayenne pepper powder
- 1 tsp of Lemon juice
- 2 tsp Oil
- 1 tsp Ghee
- Water: (Will vary acc. to the type of dal and rice)
2 cups Raw Rice (Pacharisi) = 4 cups water
1 Cup Dal = ½ cup Water (I used Mysore dal/ Red Dal)
2 cups of Veggies= 1 cup of water
Preparation:
Soak rice and dal for ½ hr.
Cut all the vegetables and chop onion and tomato & keep it ready.
In a pressure cooker, add 2 tsp of oil and splutter mustard seeds and methi powder(Vendhayam dry fried & powdered) and asafetida.
Fry the onions and then add all veggies,and garlic and cook for a while.
Now add the chopped tomatoes and salt and cook covered for 5 mins in medium flame.
By this time, the tomatoes will get mashed and veggies will be half cooked.
Now add all powders – samabar,coriander and red chilli and fry for a sec and add the dal and rice to this.
Fry the rice and dal in that mix for 3 mins and then add water and adjust the salt.
Now add atsp of ghee over and add chopped coriander leaves on top and pressure cook upto 3-4 whistles.
Now the Sambar rice/ Bisibelabath is ready.
Serve it with fried potatoes/potato chips and pickle of ur choice.
Note:
I like the texture of sambar sadam to be like Pongal. Most of them will like to have little bit watery,if so increase the water quantity by 1 cup.
Can also add cashews before pressure cook.
Tried Sambar rice and turn out good.
ReplyDeleteCan u post how to do potato chips(Hot chips style,chennai)?