Sambar Saadam ~ Mixed Vegetable Sambar Rice
Servings 3
Ingredients
- 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
Instructions
- 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!