Wednesday, June 15, 2011

Sambhar Rice Recipe


Rice                                                        1 cup
Red gram dal                                           1 cup
Capsicum (diced fine)                              1 no.
Small brinjal (diced fine)                           1 no.
Fresh peas (optional)                                2 tbsp.
Potato(diced fine)                                     1 no.
Turmeric powder                                      ½ tsp.
Tamarind                                                   lime-size
Coriander leaves                                      1 small bunch
Ghee                                                        6 tbsp.
Salt                                                          To taste

Red chilies                                               12-14 nos.
Coriander seeds                                       3 tbsp.
Bengal gram dal                                       3 tsp.
Cinnamon                                               1" piece
Poppy seeds                                           1½ tsp.
Cloves                                                    4 nos.
Fenugreek seeds (methi)                         ½ tsp.
Coconut (grated)                                     ½.
Asafoetida powder                                 1 tsp.
Oil                                                         4 tsp.

Dry Masala

Gram dal (fried)                                     3 tbsp.
Poppy seeds                                         1½ tsp.
Rice                                                      3 tsp.
Coconut (grated)                                  2-3 tbsp.

For Tempering

Mustard seeds                                       1 tsp.
Cummin seeds                                        1 tsp.
Split black gram dal                               1 tbsp.
Bengal gram dal                                     1 tbsp.
Red chili (halved)                                   1 no.
Curry leaves                                           Few
Oil                                                         2 tbsp.


1. Pressure cook the rice and dal in 4 cups of water and set aside in the pressure cooker itself so that the heat is not lost.
2. Fry all the ingredients for the paste in 4 teaspoons oil and grind to a fine paste using very little water.
3. Roast dry all the ingredients for the dry masala and powder fine.
4. Soak the tamarind in 2 cups of water, extract the juice and set aside.
5. Heat 2 tablespoons oil in a heavy-bottomed vessel and add all the ingredients for tempering.
6. When the mustard seeds splutter, add the onions and fry for a couple of minutes. Add the rest of the vegetables and fry till the vegetables are partly cooked.
7. Add tamarind juice, salt, turmeric powder and cook till the vegetables are tender.
8. Add the paste to the vegetables and cook for a couple of minutes and set aside the sambhar.
9. In a heavy frying pan or pressure cooker add the rice and dal mixture gradually to the cooked sambhar while taking care that no lumps are formed.
10.Simmer on a low heat and add 6 tablespoons ghee and cook till the mixture blends.
11.Add the dry masala and remove from the heat.
12.Garnish with chopped coriander leaves and serve hot with fried papadams.


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