Sambar rice, also known as sambar sadam is lentil and rice one pot spicy and flavourful South Indian dish. You can easily prepare in a pressure cooker or an instant pot. Incredibly easy and delicious sambar rice recipe that is vegan, gluten-free. Weeknight dinner on the table in 30 Minutes.
If you love south Indian dishes like we do, sambar sadam is one recipe you should be making. If you have already not made it till now. It is one of most incredibly delicious one-pot lentil and rice pressure cooker meal. Sambar rice recipe is a Tamil Iyer recipe from Tamil cuisine of South India. Rice is cooked in vegetable sambar for a delicious comfort meal. Instead of making sambar and rice separately, it is made as a one pot meal.
The taste of Sambar rice is closer to Bisi belle bath from Karnataka cuisine. It is quite similar to that in looks but prepared slightly differently and has a different taste. North Indian khichdi is also a lentil and rice preparation but sambar Sadam taste is markedly different from khichdi.
I make sambar rice in pressure cooker most of the times, but you can make it in a deep pan as well. Initially, when I started cooking this South Indian delicacy I always cooked vegetables separately and sambar and Rice separately. But cooking it in a pressure cooker is very convenient so I cook it this way these days.
How to Make Sambar Rice
Though I am not a South Indian, there are certain South Indian dishes (apart from dosa, idli) that I often make at home. A variety of Sambhar and poriyals are two most favourite dishes from South India that I regularly make.
For making this you can use freshly ground Sambhar powder/ sambhar masala or a store-bought sambhar powder. Since Sambhar is not something I make every day (just once a week) I use store bought Sambhar powder which I get from Bangalore.
Recipe Notes for Making Sambar Rice/Sambar Sadam
- I have used white rice for making the recipe, you can use brown rice or a mix of white rice and brown rice.
- You can change the vegetables used as per taste or availability. Avoid strong tasting ones.
- Freshly made sambar powder always taste best, but I use store-bought one.
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- 200 grams Raw rice -3/4 cup
- 75 g yellow pigeon peas toor dal
- 3-4 tablespoons tamarind pulp
- 1/4 teaspoons turmeric powder
- 1/2 teaspoons Red chilli powder
- 2 teaspoons Sambhar powder
- 1 tablespoons ghee
- salt as per taste
- 1 Onion (medium sliced)
- 100 grams carrots cubed
- 100 g pumpkin cubed
- 100 potato cubed
- 3 Tablespoons Grated coconut
- 2 tablespoons Oil
- 1 tsp mustard seeds
- 2-3 red chilli
- 1/5 teaspoon Hing/Asafoetida
- 2 leaves curry sprig
- Wash rice and dal separately till water comes out clean.
- In a pressure cooker, cook toor dal/pigeon pea, rice with salt, red chilli powder, turmeric powder, sambhar powder, grated coconut, ghee, and vegetables with 4cups of water.
- Cook for 3-4 whistles (about 15-17Minutes) and allow the pressure to release naturally. Open the pressure cooker and with the Mix tamarind pulp, back of ladle slightly mash the sambhar rice.
- Now to prepare the seasoning for sambhar rice, heat oil in a small pan add hing/asafoetida, curry leaves, mustard seeds and dried red chilli broken into few pieces. Cook for a minute on slow heat and add it to sambhar rice.
- Mix it gently and serve hot with a side of yogurt papad and a pickle for a perfect comfort meal.