Sambar Rice Recipes
SAMBAR
Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste.
Provided by NAGARAM
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place yellow split peas in a saucepan with 2 cups water and bring to a boil. Reduce heat to medium-low, and cook until soft, about 15 minutes. In another saucepan, mix together the tamarind pulp stir in 1/2 cup water to make a watery juice. Bring to a boil over medium-high heat. Add the bell pepper and tomato to the tamarind juice, and continue to boil until the vegetables are soft, and the liquid has reduced to almost half.
- Meanwhile, grind the coriander seeds, yellow lentils, coconut and chilies to a paste using a mortar and pestle or food processor. Add this paste to the tamarind sauce, then stir in the yellow lentils until everything is well blended. Bring to a boil once again, then remove from the heat and set aside.
- Heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed, and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. Serve hot.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 55.9 g, Fat 3.9 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 2.7 g
SAMBAR SADAM RECIPE
Sambar sadam recipe with full video, stepwise pictures. Tamil nadu style sambar sadam, an one pot meal with mixed vegetables, small onions.
Provided by Raks Anand
Categories Main Course
Time 40m
Number Of Ingredients 24
Steps:
- 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.
- 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.
- Cool down and grind to coarse powder or paste with little water and keep a side.
- 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.Add the tomatoes and fry till soft.Add the tamarind extract,bring to boil. Add the turmeric,sambar powder,asafoetida and the chopped veggies.When the vegetables get cooked,add jaggery,the ground sambar powder and bring to boil.Add the sambar powder gradually while stirring,as there are chances of forming lumps.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.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.
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