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Sambar Rice ~ Sankranti Special!

Course Main Dish - Rice
Occasion Festival Meal
Author Srivalli

Ingredients

  • 1 cup Rice
  • 1/2 cup Toor Dal
  • 1 Clove
  • 1" Cinnamon
  • 1 Maratti Mogga
  • 2 small Tomatoes
  • 1 cup Chopped Vegetables (Beans, Carrot, Potatoes and Peas)
  • 1 lemon size Tamarind soaked and extracted
  • A Pinch Turmeric Powder
  • A Pinch Asafoetida
  • 1 & 1/2 tsp Sambar Powder
  • Salt to taste
  • 5 cups Water

Seasoning

  • 6 Curry Leaves
  • 5 - 6 Shallots / Sambar Onions
  • 1 tsp Mustard Seeds + Urad Dal
  • Cashewnuts

Instructions

  • Wash and add water about 2 times more of the dal, along with turmeric and hing. Pressure cook till the dal is cooked. Except rice and tamarind water, add the chopped vegetables, spices, salt along with 5 cups of water.
  • Cover the pan with the lid without the whistle, so that it starts boiling. Then, add the rice and simmer for 5 mins. Then, add the extracted tamarind water and cook with lid covered. Pressure cook it for 3 whistles.
  • Once the pressure is off, heat a pan with ghee and splutter mustard seeds, then sauté onions, curry leaves. Then, add the cashew nuts.
  • Pour this ghee over the sambar rice.
  • This goes well with appalam or papad with some poriyal if you have time.
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