I had plans to post another recipe today, but at the last moment, I changed my plans because I didn’t like the picture though the recipe was an amazing one. Not that my pictures are extra ordinary, but when I know somewhere, I can improve, I guess it is important to give myself a chance. 🙂
After the Dum Choru, here is one rice that is so famous in our neighboring state, Tamil Nadu. I love some of their variations, like rasam saadam, kuska (thank you Jyothi for introducing this one, must try soon! 🙂 ) and birinji, which are like one pot meals in itself. I love sambaar and one day, I had been dreaming about having sambaar saadam, which is basically rice mixed up with vegetables and lentils in a spicy sauce and immediately got myself searching for the recipe. I was disappointed that most of the recipes asked to use store bought sambaar powder, which would make the recipe a total no-brainer. Somehow, I like my sambaar all made from scratch, just like I mentioned in this post, and I wanted to do the same thing here as well. That is when I landed up on this recipe and totally fell for it. It is not the first recipe I am trying from Priya’s space, and this is truly another winner. The spices are roasted and ground and added to the cooked vegetables and masala, and believe me, it is an amazing meal! I served it up with some beans upperi and plain yogurt, with absolutely no non-veg side dish. Initially, though I did get a frown, I was so happy that the men and the kids just ended up licking their plates! 🙂
Posted previously on this day:
2014: Kesar Badam Lassi
Sambar Saadam ~ Mixed Vegetable Sambar Rice
- 1/2 cup tur dal cooked and drained
- 1 cup rice I used Palakkadan matta, cooked and drained
- 2 small carrots peeled and chopped
- 1 raw banana chopped
- 1 potato chopped
- 1 tbsp oil
- 1/2 cup sliced shallots
- 1 to mato chopped
- 1 small pc tamarind soaked in 1/4 cup hot water
- 1/4 tsp turmeric powder
- Salt to taste
- For roasting and grinding:
- 1/2 tsp oil
- 1 tbsp chana dal
- 1/2 tbsp coriander seeds
- 2 red chillies
- 1/4 tsp cumin seeds
- 1/4 tsp black peppercorns
- 1/4 tsp fenugreek seeds
- 1 tbsp grated coconut
- 1 sprig curry leaves
- For tempering:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal
- A fat pinch hing asafoetida
- A sprig curry leaves
- 3 dry red chillies
- 5 shallots sliced
- Put the vegetables in some water and boil till almost cooked. Drain and set aside, alongside the rice and dal.
- Roast the "for grinding and roasting" ingredients in the oil till a nice aroma comes.
- Switch off, allow to cool and powder it. Set aside.
- Heat oil in a large pan. Add the shallots and saute with some salt till soft.
- Add the tomato and cook till mashed.
- Add the turmeric powder and cook for another minute.
- Add the cooked vegetables and mix well.
- Mash the tamarind into the water, discard the waste and pour the water into the mixture.
- Cook for a couple of minutes. Add the ground powder and mix well.
- Now add in the rice and dal and mix well. Adjust salt, add little water if the saadam looks too tight.
- Cook on simmer for five minutes and switch off.
- Heat oil in a tempering pan, add all the ingredients under tempering and saute till the shallots are browned. Add into the rice.
- Mix well before serving and have warm with yogurt and a stir fry of your choice!