SAMBAR RICE

I have already posted a recipe of Sambar rice using a pressure cooker. This is another recipe which is more elaborate to prepare but tastes very close to the sambar rice you get in the hotels in Tamil Nadu. This recipe serves 5 to 6 people, and you can increase or decrease the proportion of ingredients according to your requirements.

Serves: 5 to 6

Ingredients

2 cups rice

1 cup toor dal

15 to 20 shallots roughly chopped

5 large tomatoes deseeded and chopped

A handful of curry leaves

2 tsp mustard seeds

Oil as required

Ghee as required

Salt to taste

2 large carrots chopped

5 to 6 beans chopped

½ tsp turmeric powder

Pinch of asafoetida

Medium sized ball of tamarind soaked in water

Chopped coriander leaves

2 tbsp sambar powder

For the masala powder

1 tsp oil

12 red chillies

2 tbsp chana dal

3 tbsp coriander seeds

2 tsp cumin seeds

Method 

• Take a large pressure cooker; add rice, dal, carrots, beans, turmeric powder, salt and a pinch of asafoetida along with 8 to 9 cups of water and pressure cook for 3 whistles.

• Meanwhile, heat a non stick pan, add 2 tbsp oil and roast the red chillies, chana dal, coriander and cumin seeds till fragrant. Allow this to cool and grind to a fine powder. Keep this masala powder ready.

• In the same pan, heat 2 to 3 tbsp oil and add mustard seeds and curry leaves.

• Then add onions and saute for a few seconds

• Next add tomatoes and cook till they turn soft.

• Now add the masala powder, sambar powder, asafoetida and mix well such that there are no lumps.

• Add the tamarind pulp and mix well.

• Now open the lid of the pressure cooker and check the consistency. If it is very thick, add a few cups of water and bring to a boil.

• Then transfer the ingredients of the pan to the pressure cooker and mix well.

• Check for taste.

• Add salt as required and mix well.

• Smear 3 to 4 tbsps of ghee on top and garnish with coriander leaves. Serve hot.