One pot sambar sadam
Pressure sambar sadham is super easy to make and tastes delicious. With little tips & tricks, we can make flavorful properly cooked south Indian style sambar rice.
Should I soak rice and dal?
Yes always soak rice and dal as it helps for perfect cooking. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water.
WHAT KIND OF VEGETABLES CAN I USE?
You can skip the onion and make no onion sambhar. Today I have used big onion but you can also use pearl onion. Yellow pumpkin, white pumpkin, bottle gourd, eggplant, potato, sweet potato, drumstick, etc. can be used for sambhar. If you are using potato add a little extra spice and salt.
Can I skip the onion?
Yes, you can skip onion but I prefer using both onions as it gives a good flavor to the rice.
Can I skip coconut?
Yes, you can skip coconut but adding coconut gives arachuvitta sambar flavor so I would highly recommend it.
Why shouldn’t I mix rice and dal?
Sometimes direct pressure cooking might cause a layer of burnt dal. Placing rice and dal in the top layer prevents it
Can I add tamarind and salt while cooking rice+ and dal?
I prefer adding salt and tamarind after pressure cooking rice +dal. tamarind and salt added before might affect dal cooking.
Tamarind paste?
I used homemade tamarind paste. I have already cooked tamarind hence it doesn’t need much cooking. If you cook tamarind and prepare sambar, boil for extra time.
HOW MUCH WATER SHOULD I ADD WHILE COOKING rice DAL?
It depends on the rice and dal you use. The number of whistles also depends on the rice-dal you use. For mushy sambar sadham I would recommend 7 whistles
Why should I add hot water?
Cold water might turn lumpy so if you are adding water to alter rice so always add hot water
HOW TO MAKE INSTANT POT SAMBAR rice
Cook for 20 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar sadham recipe
Can I skip ghee
I generally use ghee for tempering and coconut oil while cooking rice and +dal. You can skip ghee according to your choice
Other Sambar varieties in TMF
VARIETY RICE
Ingredients
Soak
3/4 cup rice 1/3 cup Toor dal 4 1/2 cups hot water
To grind
1 tablespoon sambar powder 1/4 cup coconut
Pressure cook
1 tablespoon oil 1/2 teaspoon turmeric powder 1 onion Radish 1 Big Tomato 1 1 teaspoon sesame oil
To temper
1/2 tablespoon ghee 1/4 teaspoon mustard seeds Fenugreek seeds few 1 teaspoon cumin seeds Asafoetida generous portion Small onion 10 Sambar sadha Curry leaves few 2 cups water adjust according to your preferred consistency Coriander leaves few 2 tablespoon tamarind paste
How to make Sambar Sadam with step-by-step pictures
First, wash and soak rice and dal
Add hot water and soak for 3 hours
Grind sambar podi, coconut with little water
Add oil to a cooker and heat. When oil is hot add onion and saute till onion turns translucent
furthermore, add radishes and tomatoes; saute for 3 minutes
Mix well and spread Add rice and dal as a top layer; avoid mixing
Furthermore add water, turmeric powder, and sesame oil and bring to boil
Cook for 7 whistles; simmer for 3 minutes and do natural pressure release
Mix well and mash with a ladle Furthermore add hot water, tamarind paste, and required salt; cook for 7 minutes
Simmer and do tempering Add ghee to tadka pan and heat
Furthermore add mustard seeds, fenugreek seeds, and cumin seeds; splutter
Furthermore add small onions and sauté till the raw smell goes off and the onion turns translucent
Add asafoetida; mix well
Transfer to the sambar rice
Add coriander and curry leaves; mix well and cook for 3 minutes; sambar sadam ready
Adjust water according to your preferred consistency
