Easy Sambar Sadam, Bansi Rava Sakkarai Pongal | Navaratri Recipes | Step by Step Recipe

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Today’s Navaratri Pooja’s Special Dishes on Day 3 were – Simple Sambar Sadam & Bansi Rava Sakkarai Pongal.

For the third day of the Navaratri Pooja, the neivedyam was decided as Sakkarai Pongal and Sambar Sadam. Since today happens to be Friday, it was also told making Sakkarai Pongal is important. So I decided to make Sambar Sadam and Sakkarai Pongal using new recipes and ingredients

I went shopping yesterday and found Bansi Rava, Sambar Goduma Rava and Broken Wheat. I know the names are so confusing and I have myself used it interchanging. Will put up the pictures and find out about them. Meanwhile I took the rava that was called Bansi Rava and made Sakkara Pongal with it. Since I was looking at a simpler Sambar Sadam, this was the simplest one can get at. Sambar Sadam I made today can’t exactly be called Bisi Bele Bath as it didn’t have all the spices added to it, but can be called a version of it..:)
Konda’s exams got over today and she has been so happy. For all the hue and cry she was making about not having holidays, we came to know that the school closes for a week and she has been so trilled over it. Well I can imagine how the next week is going to be.

Sambar Sadam / Sambar Rice | Easy Bisi Bele Bath

Rice – 1 cup

Toor Dal – 1/2 cup

Vegetables – Carrot, Beans, Drumstick – 2 cups

Tomatoes – 2 big

Sambar powder – 1 & 1/2 tsp (the powder is not very spicy)

Turmeric powder

Salt to taste

Tamarind pulp – 1 tsp

Hing/ Asafetida –  a ping

For Seasoning

Oil – 1 tsp

Ghee – 2 tsp

Onions – 1/2 medium

Garlic – 2 cloves

Mustard seeds, Urad dal, Jeera, Methi Mix – 1/4 tsp

Curry leaves few

Dry Red Chilies – 2

Cashew nuts

Spice Powder – 2 tsp (See the recipe below)

For Spice Powder:

Bengal Gram – 2 tsp

Coriander seeds – 1 tsp

Methi – few

Dry Red Chilies – 3

Copra – 1 tsp (opt)

Dry roast the above and grind to a semi smooth powder. This can be stored for couple of days and used in different recipes.

How to make the Sambar Sadam:

Wash and soak the rice for 15 – 20 mins.

Wash and pressure cook the toor dal with 1 & 1/2 cups along with few drops of oil, hing and turmeric for 3 -4 whistles till it is well cooked. Wait for the pressure to fall.

Then add the drained rice, 3 cups water. tamarind pulp, chopped tomatoes and pressure cook for 3 whistles.

Wash and chop the vegetables. Microwave for 10 mins or else cook separately.

Once the pressure is off, add the vegetables along with the water, spice powder. If required pressure cook for 1 whistle. Else add simmer for 5 mins.

Heat another pan with oil, ghee, add the seasoning ingredients, when mustard pops, add the onions, saute till brown.

Pour this tempering over the cooked rice and garnish with coriander leaves.

Bansi Rava Sakkarai Pongal | Chakkara Pongal with Bansi Rava

Step by Step Picture Recipe

Ingredients Needed:

Bansi Rava – 1/2 cup

Yellow moong dal – fistful

Bengal Gram 2 tsp

Jaggary – 3/4 cup (can decrease the amount if you feel it will be more sweet)

Ghee – 2 tsp

Cashew nuts and Raisins

How to make Bansi Rava Sakkarai Pongal:

Wash and soak the Rava along with Yellow Moong dal, Bengal Gram for 10 mins.

Then pressure cook with 1 cup water. Add more if you want it loose. Pressure cook for 2 -3 whistles.

In a pan, melt jaggary with little water, remove impurities if required. Pour this on the cooked rava and mix well.

Heat ghee and roast the nuts and add to the pongal.

The amount of water you add depends on the consistency of the cooked rava, if required add more so that it tends to be loose and easy to eat.

Bansi Rava Sakkarai Pongal was delicious. Amma told me that she liked it a lot and wanted to know how I made, well that surely made my day.

Hope you all had a wonderful day.

Easy Sambar Sadam, Bansi Rava Sakkarai Pongal | Navaratri Recipes | Step by Step Recipe

Course Main Dish - Rice, Sweets
Cuisine Tamil Nadu
Tried this recipe?Let us know how it was!

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  1. Happy Navrathri to you too! I like the idea of using bansi rava instead of rice for chakkara pongal. Ive gotta make this for neivedyam one of these days 🙂

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