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Tamil Style Sambar Sadam

Tamil Style Sambar Sadam is a one pot meal cooked with freshly ground sambar powder ingredients and mixed vegetables. Makes a great picnic meal.
Course Lunch Box
Cuisine Tamil Nadu
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal, Picnic
By Diet Vegetarian
Author Srivalli


For the sambar powder

  • 5 nos Dry Red Chillies
  • 1 tsp Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tbsp Coconut grated
  • 1 tsp Chana Dal
  • 1 tsp Cooking Oil

For the Rice

  • 1 cup Rice
  • 1/2 cup Toor Dal
  • Salt to taste
  • 4 cups Water

For making the Sambar Sadam

  • 2 tbsp Cooking Oil
  • 4 nos Brinjal
  • 1 Carrot
  • 6 French Beans
  • 3/4 cup Shallots / Sambar Onions
  • Curry Leaves Handful
  • 4 no Green Chillies
  • 1/4 tsp Asafoetida / Hing
  • 1 tsp Mustard Seeds
  • 1 tsp Urad dal
  • 1/4 tsp Turmeric powder
  • 2 tsp Ghee
  • Cashew Nuts handful
  • Tamarind lemon size soaked and pulp extracted
  • Coriander Leaves handful


Prep Work

  • Soak the tamarind in water for 10 mins, extract the pulp and keep it aside.
  • Wash and chop the vegetables. Soak the brinjal pieces in water.
  • Wash and soak the rice along with toor dal for 15 mins.

Grinding the Spice powder

  • Heat a nonstick pan with oil, roast all the ingredients for the fresh sambar powder. Remove when it turns aromatic.
  • Allow to cool and grind to a smooth powder.

Pressure cook the Rice

  • In a pressure cooker, take the rice, dal add 4 cups of water. Pressure cook for 4 whistles.
  • Once the pressure falls down, remove the lid and add salt, mix well.

Making the Sambar Sadam

  • In a nonstick pan, heat the oil, add the mustard seeds, Urad dal, and hing.
  • Then add the slit green chilies, shallots, curry leaves. Saute well.
  • Next add the chopped vegetables and simmer for 10 mins.
  • Add the turmeric powder, 1 cup water and simmer till all the vegetables are cooked.
  • Add the tamarind extract, and continue stirring.
  • Now add the ground sambar powder, and let it get cooked for 5 mins.
  • Once the vegetables are cooked and masala all mixed with the vegetables, add the cooked rice.
  • Combine everything well and add hot water if the consistency is very solid.
  • The rice consistency should be loose and gooey.
  • Heat a pan with ghee and roast the cashews and pour this on the simmering sambar rice.
  • Serve hot with potato chips
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