Thursday, March 22, 2012

Sambar Rice

Whenever I visit outlets serving South Indian delicacies here in Chennai, the one thing that I order for myself is the unavoidable Sambar Rice. This is the best thing for me after Rajma Rice. Its light, tasty.

For the Sambar:
1 cup Dal Toor (Arhar)
3 cups water
1 Carrot
1 medium-sized Potato
1/2cup Bottle gourd (lauki)
1 medium-sized Onion
1large Tomato
1tsp Ginger-Garlic paste
2 Green Chilies
1tsp Turmeric Powder
1tsp Asafoetida
2-3tbsp Sambar powder (to taste)
1tsp Coriander powder
Salt to taste
3tbsp Tamarind juice
Fresh Coriander
1tsp Mustard Seeds (Rai)
8-9 Curry Leaves
2 Whole Red Chilies
Fresh Coriander
Salt to Taste
2tbso Oil

For the Rice:
1cup Basmati Rice (or any Long-grained rice)
Salt to taste
21/2 cup water

  • Pressure cook  toor dal with 2cups water + salt + potato + lauki + carrot + turmeric.
  • After 1 whistle Switch off the Gas.
For the tempering:
  • Heat oil in a pan, add in mustard seeds (rai) + curry leaves + red chilies + asafoetida.
  • Add in julienned onions in it.
  • Cook it until it turns pink.
  • Now add in chopped tomatoes in it.
  • Let the tomatoes cook for 10-15 minutes till it gets tender.
  • Now add in sambar powder. Mix well
  • Add in tamarind pulp. mix it.
  • Add in the cooked dal in it.
  • Check the seasonings. If required add in more.
  • Let it simmer on low flame.
  • Add in fresh coriander leaves in it.
  • Serve hot with Idlis, Steamed Rice... 
For the Rice:
  • Soak the rice 1 hour before making it.
  • Now take a vessel add in water salt.
  • When it starts to boil add in the soaked rice in it.
  • Cook it for 6-7 minutes.
  • Remove from water.
Platting o Sambar Rice:
Sambar Rice
  • Take a bowl, put in rice in it.
  • Press it well.
  • Now invert it on a plate on which u need to serve it.
  • In another bowl pour in hot sambar.
  • Garnish with coriander.
  • Serve fuming hot.

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