Sambar Sadam


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Sambhar sadam is a south Indian take on the traditional rice and lentil based khichadi recipe. In this sambhar sadam recipe, the rice is cooked with tuar dal along with tamarind water and spices and then served hot with a tempering of mustard seeds.

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Sambar Sadam recipe - How to make Sambar Sadam

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1 cup rice (chawal)
1 cup toovar (arhar) dal (soak the Dhal for 3-4 hours before cooking). The Dhal should be soaked in hot water.
1/4 tsp turmeric powder (haldi)
1/2 tbsp coriander (dhania) powder
1/2 tbsp chilli powder
2 tbsp sambhar powder
salt to taste
tamarind (imli) as big as a lime the Juice extracted
ghee for frying

For seasoning:
1/2 to3/4 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
asafoetida (hing) - a big pinch
2 tbsp broken cashewnuts (kaju)
1/2 cup shallots (madras onions)

For Garnish:
chopped coriander (dhania)

  1. Wash rice & dhal, drain away all the water,
  2. To the rice/dhal mixture add the turmeric pwd., coriander pwd., chillie pwd, sambar pwd, & salt.
  3. Extract the juice from the tamarind & mix with the quantity of water to be added to the dhal/rice mixture.
  4. Pour this water into the dhal/rice mixture & cook in pressure cooker for 10/12 minutes.
  5. Add ghee in thin the pan & fry the sambar onions,
  6. As it’s getting brown add the mustard seeds cashew nuts, curry leaves.
  7. Add this seasoning to the sambar bath.
  8. Sprinkle with chopped coriander leaves.

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This recipe was contributed by pearlie on 28 Feb 2004

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