Go Back
5 from 1 vote

Sambar Saadam ~ Mixed Vegetable Sambar Rice

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3


  • 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!