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Sambar sadam recipe | South Indian sambar rice

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sambar sadam
When I posted keerai poriyal recipe, the background item ‘sambar sadam’ was catchy to some of you. Special effort from Sharmi to post this recipe for sambar sadam,as she always asked me to post it soon and if I ever not post this now,she would squeeze my neck🤪.I do nothing special,I almost make similar to arachuvitta sambar and mix it with cooked rice and dal,that’s it..
Sambar Rice

Sambar Sadam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Rice – 1/2 cup

Toor dal – 1/3 cup

Tamarind – 1 tsp, packed

Mixed veggies or vegetable of your choice – As needed

Shallots/small onion, peeled – 1/2 cup

Green chillies – 2

Tomato – 1

Sambar powder(ready made) – 1/2 tsp

Turmeric – 1/8 tsp

Asafoetida – 1/8 tsp

Curry leaves – 1 sprig

Coriander leaves,chopped – 2 tbsp

Jaggery – 1/2 tsp

To roast and grind to coarse powder

Red chillies,long variety – 4

Channa dal – 1 tbsp

Coriander seeds – 1 & 1/2 tsp

Fenugreek seeds – 1/4 tsp

Coconut – 2 tblsp

To temper:

Ghee – 1 tbsp

Mustard – 3/4 tsp

Jeera – 1 tsp

Asafoetida – 1/8 tsp

Method:

  1. Cook rice and dal, extract tamarind juice and keep aside. I cook rice and dal separately as I do not like rice get mashed too much(which will happen if we cook together rice and dal). So If you want you can cook both together too.

    2. Cooked rice

  2. Heat kadai and roast to golden brown,the ingredients under ‘To roast and grind table’ with a tsp of ghee/oil except coconut. Roast coconut separately.

    3. Roasted

  3. Cool down and grind to coarse powder and keep a side.

    4. Powdered

  4. Heat kadai and temper with the items given under ‘to temper’ table. Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden.

    5. `fry shallots

  5. Add the tomatoes and fry till soft.

    6. Fry tomatoes

  6. Add the tamarind extract,bring to boil. Add the turmeric,sambar powder,asafoetida and the chopped veggies.

    7. Boil

  7. When the vegetables get cooked,add jaggery,the ground sambar powder and bring to boil.

    8. add veggies

  8. Add the sambar powder gradually while stirring,as there are chances of forming lumps.

    9. Add sambar powder

  9. Add this to the cooked rice.I used a pot shaped pressure cooker for making sambar rice. Add the mashed dal and mix well with out mashing the veggies. Add hot water if its too thick. I just mix under low flame for 2 minutes.

    10. Mix with rice,add dal

  10. Let the sambar rice be in a loose consistency. After cooled down, it tends to get thick,so let the consistency be according to that.Top with 2 tsp ghee and coriander leaves.

    11. Garnish

Notes:

  • I added 1/2 of a  drumstick,1 brinjal,1/2   carrot and 1/2 potato. You can add your choice of veggies.. I like potato the best…
  • While adding the veggies,add the veggie which takes longer time to cook first,follwed by the other veggies depending on their cooking time.
  • I usually cut the veggies in to small pieces to ensure easy cooking(except drumstick and brinjal in this case)
  • I have used both the sambar powder,you can use any of one too, adjust the quantity accordingly.
  • You can temper at the last step too. 

Serve hot with simply potato chips(best combo) or any other veggie accompaniment.
How to make south Indian sambar sadam

Reader Interactions

Comments

  9. I was wondering which sharmi:))
    I too made keerai poriyal and still to draft!
    Nanum sigaporeruku shif pannirulama nu pakuren! near ur house.
    I can't stand this drooling at ur blog pics anymore!!
    lovely is not enoughto describe!

    Reply

  10. And adding roasted powder sounds interesting…sure it would enhance the flavour…And thank u so much for finally posting it 🙂 Ilati kandipa SG vanthu adi potirpen 😉

    Reply

  12. loved ur version of making sambar rice. Actually i double cook the rice in mine to get a mashed texture.But in this version i can add drumstick which tastes very yumm in sambar rice.Awesome clicks and love the one on the banana leaf

    Reply

  16. hah haa! Tkz for posting the recipe Raji! :))))))
    Its really late here..padam mattum paaththutten.will come see the recipe tomorrow! 😉

    Reply

  34. Oh I love sambar rice… infact there is a temple here that serves amazing sambar rice as prasaadham and we always relish it.
    I always end up making BBB – must try this sometime instead.

    Reply

  41. Delicious spread, @ times, I also make ur kinda Prep, But I cook dhal, rice and veggie's together.. Raks, Loved the first click, feels like am in my home..

    Reply

  46. Yummy sambhar rice 🙂 and yup I was waiting for this post since the day Sharmi told me about it 🙂

    The clicks are super tempting dear 🙂

    Reply

  49. Absolutely tempting Raji.. u know some times I make extra sambar and make for making this we love this a lot.. with a tsp of ghee and pappad heavenly. I am really missing fresh drumsticks here.. frozen one oh my I dont love it..but now way hah 🙂

    Reply

  50. Hi Raks,

    Yummy…love to have it very hot. First i thought its bisibela bath, after reading post came to know its original tamilnadu syle sambar rice…loved it so much.

    Reply

  60. hi raji

    its too tempting and as usual its awesome.can u tel me wat's the difference b/w bisibelabath and sambar sadham or else both are same.

    Reply

  61. Jum Jore and Pramadham 🙂 I make it the same way but, never have seasone with jeeragam because I associate its unique smell with rasam –
    that is interesting to me –

    Reply

  72. I made Sambar(yup,seperate sambar and white rice) last week,following your recipe without adding MTR Sambar powder!:)

    We liked it a lot! Fresh ground spices always enhance the taste of the food..was a bit lazy to make those powders! 😉 Your posts like rasavangi & sambar made me do that.Thanks for the recipe Raji! :))))

    Reply

  76. omg i just cant take my eyes off this sambar rice…brings back hostel memories 🙂
    i cant believe i never stumbled upon your page…u have an amazing collection of recipes..shall drop back 2 try out a few..i def know im gonna try this rice for sure:)

    Reply

  80. Raks in my Sunday kitchen ventures I tried this dish today. My sincere thanks to u … The dish came out awesomely… I was preparing fr 2 servings so was quite apprehencive hw is it gonna turnout… But ur stepwise guidance shattered all my doubts n resulted in a delicious dish… Love u Raks…

    Reply

  81. Thanks for your sambar rice recipe:) for past these days i dont know the ratio of coriander so i use to add it wrongly. After seeing your recipe it came out well. Me and my kid loved it. My hubby dont like sambar rice so he didnt. Again thanks for your recipe……Thank you.

    Reply

  82. Hi,
    your sambar samdham looks very good . going to try it now. but i have a doubt that , in pic 8 you are adding cocount milk? what is that white colour you are pouring to rice ?pls reply

    Reply

  85. Hello Raji.. your presentation made me try it and it came out perfectly.. Thanks for the recipe..

    But only thing that i have to add extra in this recipe is SALT 🙂 🙂

    Reply

  87. hi raji..
    Right now i am tasting this sambar sadham (suda suda) which i made it with ur recipe…Very happy 🙂 U rock as always..
    Thanx a lot..

    Reply

  91. I tried out this recipe.The roasted ingredients gave an extraordinary flavor..especially the grated coconut. To enhance the taste further, you can try adding 2 pieces of cloves while tempering. I am not sure if many will like my suggestion though!

    Reply

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