Sambar Sadam Tamilnadu Hotel Style | Easy Sambar Sadam

Sambar Sadam - Tamilnadu Style

I love simple one pot meals, especially the one's Amma makes. This time on my request she made this super yummy Sambar Sadam its more like Bisibella Bhath but without the garam masala and more a Tamil style recipe that has mixed vegetables, gingelly oil and small onions. Its a simple preparation with a freshly ground spice mix. A great weekend lunch recipe, purely vegetarian and can be accompanied with papad and curd. If you have guests who are vegetarian then this is a great recipe to serve. 

Easy Sambar Sadam Recipe

Easy mixed vegetable sambar rice

SAMBAR SADAM TAMIL RECIPE

Recipe Source - Amma
Prep time - 10 mins
Cook time - 10 mins
Serving suggestion - Along with appalam

Ingredients

Cooked rice - 2 cup
Cooked dal - 1 cup (Masoor & toor dal 50-50)
Cooked vegetables - 1 cup (50% cooked, carrots, beans, drumstick, potato, avarakkai, raw banana)
Tamarind pulp - 1/2 cup
Turmeric powder - 1/4 tsp
Big onions - 2 chopped fine
Big tomatoes - 2 chopped fine
Oil - 1 tbsp
Salt - to taste
Corriander leaves - 1 tbsp chopped

Roast & grind

Oil - 1 tsp
Channa dal - 2 tbsp
Corriander seeds - 1 tbsp
Dry red chilli - 2 no
Fenugreek seeds - 1/2 tsp
Pepper corns - 1/2 tsp
Jeera/ cumin seeds - 1/2 tsp
Shredded coconut - 2 tbsp
Curry leaves - 4-5 leaves

For Tempering

Gingelly Oil - 1 tbsp (recommended)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 5 no
Jeera/ cumin - 1/2 tsp
Hing - 1/2 tsp
Shallots/ small onions - 10 nos

Method

1. In a kadai, add oil and roast channa dal until golden, pop the coriander seeds, dry red chilli, fenugreek seeds, peppercorns, jeera/ cumin, curry leaves and coconut. Roast for 1 minute. Transfer to a plate to cool down. Grind to a medium coarse powder.
2. In the same kadai add oil add the chopped big onions and saute until transparent, now add the chopped tomato and cook until mushy for 3 minutes. Now add salt and turmeric powder, mix well.
3. Add the chopped mixed vegetables and cook for 2 minutes, add the tamarind pulp and bring to a boil. Cook for 3 minutes and add the ground powder.
4. Add the cooked dal and cooked rice and mix well, cook for 3-4 minutes. Check for spices and switch off. 
5. In another kadai/ handi heat oil and temper the ingredients given under to temper. Pop the mustard seeds. urad dal, curry leaves, cumin/ jeera, hing and small onions. Cook for 2 minutes until the onions are transparent. 
6. Add the tempered ingredients to the cooked dal and rice, mix well.
7. Serve warm/ hot along with papad.

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