Head Over Coin

Indian recipes and culinary adventures

Sambar Sadam Bliss: Your Kitchen, My Recipe!

|

Chef Curry Do’pyaza

Sambar Sadam Bliss: Your Kitchen, My Recipe!

Namaste Dosto! Kem Chho? Assalamualaikum! Sat Sri Akal!

Chef Curry Do’pyaza here, back with another flavour bomb straight from my kitchen to yours! Today, we are diving deep into the heart of South Indian comfort food: Sambar Sadam! This isn’t just food; it’s a warm hug on a plate, a burst of sunshine in every bite.

Sambar Sadam, or Sambar Rice, is a beautiful medley of lentils, rice, vegetables, and that tangy, spicy, oh-so-delicious sambar masala. It’s a one-pot wonder that’s perfect for a quick weeknight dinner or a festive celebration.

When do we feast on this delightful dish?

Think of vibrant festivals like Pongal and Ugadi, where the aroma of freshly cooked Sambar Sadam fills the air. It is also a staple during special occasions, family gatherings, and even a comforting meal during the monsoon season. It is also a common lunchbox item for kids and adults alike.

A Little History Lesson (Don’t worry, it’s short!)

Legend says Sambar was created by accident in the kitchen of a Maratha ruler named Sambhaji. He wanted to make a dal but didn’t have the usual ingredients. He experimented, adding tamarind and other spices, and voila! Sambar was born! It quickly travelled down south, where it evolved into the delicious Sambar Sadam we know and love today.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 35 minutes

What you’ll need (The Magic Ingredients):

  • 1 cup Arhar Dal (Toor Dal/Split Pigeon Peas)
  • 1 cup Basmati Rice (or any medium-grain rice)
  • 2 cups Mixed Vegetables (Your choice! I like potatoes, carrots, drumsticks, onions, and beans)
  • 1 medium Onion, chopped
  • 1 medium Tomato, chopped
  • 1 tbsp Sambar Masala (Store-bought or homemade)
  • 1 tsp Turmeric Powder (Haldi)
  • 1/2 tsp Red Chili Powder (Lal Mirch) (Adjust to your spice level)
  • 1 tbsp Tamarind Pulp (Imli) (Soak a small ball of tamarind in warm water and extract the pulp)
  • 2 tbsp Vegetable Oil
  • 1 tsp Mustard Seeds (Rai)
  • 1 tsp Cumin Seeds (Jeera)
  • 2-3 Dry Red Chilies (Sukhi Lal Mirch), broken into pieces
  • A pinch of Asafoetida (Hing)
  • A few Curry Leaves (Kadhi Patta)
  • Salt to taste
  • Fresh Coriander Leaves (Hara Dhaniya), chopped for garnish

Step-by-Step Instructions (Easy Peasy!):

  1. Wash and Soak: Wash the arhar dal and rice together and soak them in water for about 15-20 minutes. This helps them cook evenly.
  2. Sauté the Aromatics: Heat oil in a pot or pressure cooker. Add mustard seeds. When they splutter, add cumin seeds, dry red chilies, asafoetida, and curry leaves. Let them sizzle for a few seconds. The aroma is going to be divine!
  3. Sauté the Veggies: Add chopped onions and sauté until they turn a lovely golden brown. Then, add chopped tomatoes and cook until they soften.
  4. Add the Powders: Stir in turmeric powder, red chili powder, and sambar masala. Sauté for a minute until fragrant. Be careful not to burn the spices!
  5. Add the Goodness: Add the mixed vegetables and sauté for 2-3 minutes.
  6. Combine Everything: Drain the soaked dal and rice and add them to the pot. Add the tamarind pulp, salt, and about 4 cups of water (adjust according to your cooker and desired consistency).
  7. Cook:
    • Pressure Cooker: Close the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally.
    • Pot: Bring to a boil, then reduce heat, cover, and simmer for about 30-35 minutes, or until the rice and dal are cooked through and the vegetables are tender. Stir occasionally to prevent sticking.
  8. Mash and Garnish: Once cooked, gently mash some of the rice and dal with the back of a spoon to create a creamy texture. Garnish with fresh coriander leaves.

Chef Curry’s Top Tips for Sambar Sadam Perfection:

  • Vegetable Variety: Don’t be afraid to experiment with different vegetables! Okra (Bhindi), eggplant (Baingan), and radish (Mooli) are also great additions.
  • Sambar Masala: The quality of your sambar masala makes a huge difference. Try making your own for the best flavour!
  • Consistency: Adjust the amount of water to achieve your desired consistency. Some like it thick, others like it slightly runny.
  • Ghee: A dollop of ghee (clarified butter) on top before serving elevates the flavour to another level!

Cooking it Your Way (Adaptations for Every Kitchen):

  • Gas Stove: Follow the pot method described above.
  • Induction Stove: Works exactly like a gas stove.
  • Pressure Cooker: My preferred method for speed and convenience!
  • Oven: Not recommended for this recipe.
  • Microwave: Not recommended for this recipe.
  • Air Fryer: Not suitable for this recipe.
  • Slow Cooker/Crockpot: You can adapt this recipe! Sauté the vegetables and spices in a pan first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Fast Cooker: Follow the pressure cooker instructions.

Nutritional Information (Approximate, per serving):

  • Calories: 350-400
  • Protein: 15-20g
  • Carbohydrates: 60-70g
  • Fat: 10-15g

Serving Suggestions (Make it a Feast!):

  • Serve hot with a dollop of ghee or butter.
  • Pair it with papadums (papad) and pickle for a crunchy, tangy contrast.
  • Raita (yogurt dip) adds a cooling element to the spicy sambar.
  • Fryums make a delicious accompaniment.

Time to Cook!

There you have it, folks! My simple yet flavourful recipe for Sambar Sadam. I hope you try it at home and share this comforting dish with your loved ones. Let the aromas fill your kitchen and the flavours transport you to the sunny lands of South India.

Happy Cooking!
Chef Curry Do’pyaza signing off!