HOW TO MAKE SAMBAR RICE RECIPE .
Ingredients :
½ cup Rice
⅓ cup Toor dal
1 teaspoon Tamarind packed
Mixed veggies As needed
½ cup Shallots/small onion peeled
2 Green chillies
1 Tomato
½ teaspoon Sambar powder ready made
¼ teaspoon Turmeric
A generous pinch Asafoetida
1 sprig Curry leaves
2 tablespoon Coriander leaves chopped
½ teaspoon Jaggery
Salt
TO ROAST AND GRIND
1 teaspoon ghee
4 Red chillies long variety
1 tablespoon Channa dal
1.5 teaspoon Coriander seeds
⅛ teaspoon Fenugreek seeds
2 tablespoon Coconut grated
TO TEMPER:
1 tablespoon Oil
½ teaspoon Mustard
½ teaspoon Cumin seeds
⅛ teaspoon Asafoetida
Notes :
I added ½ of a drumstick,1 brinjal,½ carrot and ½ 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, followed 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 and fresh sambar masala. you can use any of one too, adjust the quantity accordingly.
If you want to skip the roasting, grinding part, use 1 tablespoon store bought sambar powder (or homemade everyday use sambar powder) Just make sure to add generous asafoetida for flavour.
You can temper at the last step too.
Instructions :
1. Cook rice and dal for 5 whistles (water for rice 1 & ½ cup- water for dal 1 cup).
2. I usually pressure cook tamarind with little water, kept inside along with dal as shown below.
3 . Extract tamarind juice and keep aside. Total tamarind juice ¾ cup. So adjust water accordingly.
4 .
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 .
5 . Heat kadai and roast the ingredients under ‘To roast and grind table’ with a teaspoon of ghee/oil except coconut, to golden brown. Add coconut lastly, roast until dry.
6 . Cool down and grind to coarse powder or add little water to make paste. Keep a
Side.
7 . Heat kadai with 1 tablespoon oil and temper with ½ teaspoon each mustard, cumin seeds. Add curry leaves followed by onion, slit green chillies and fry till the onions start to turn golden.
8 .
In goes tomatoes and fry till Soft
9. Pour in the tamarind extract, bring to boil. Add turmeric, sambar powder (readymade), asafoetida and the chopped veggies. (You can cook vegetables first too)
10 . When the vegetables get cooked, salt, jaggery, the ground sambar spice mix.
11 . Mix well and bring to boil. Add cooked dal, mashed Well.
12 . Add this to the cooked rice. I used a pot shaped pressure cooker for making sambar rice. Mix well without mashing the veggies. Add hot water (salt along to balance) if its too thick. I just mix under low flame for 3-4 minutes.
13 . 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 teaspoon ghee and coriander leaves.
Notes :
I added ½ of a drumstick,1 brinjal,½ carrot and ½ 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, followed 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 and fresh sambar masala. you can use any of one too, adjust the quantity accordingly.
If you want to skip the roasting, grinding part, use 1 tablespoon store bought sambar powder (or homemade everyday use sambar powder) Just make sure to add generous asafoetida for flavour.
You can temper at the last step too.
Serve hot with simply potato chips(best combo) or any other veggie accompaniment.
Very good .
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