Sambar Sadam, Sambar Rice Recipe

I love Tamilnadu style sambar sadam. Its the perfect comfort food for lunch. I love both bisi bele bath as well as sambar sadam. Here is the recipe for Bisi Bele Bath. This is Chef.Palanisamy’s recipe for sambar sadam. His sambar sadam is legendary. Here it is.

First lets do some Prep Work. We will need to grind a masala for sambar sadam.

Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool.

Grind the roasted spices to a smooth paste with half a cup of water. Set aside.

Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.

Boil the veggies along with onion, tomato and tamarind pulp. Cook the veggies in the cooker for 2 whistles (5-6 minutes). Remove from heat and wait for the pressure to release in the cooker naturally. Veggies: Use vegetables of your choice like Carrot, Beans, Chow-Chow, Drumstick etc.. Use a total of 2 cups of veggies.

Now, Lets cook the rice and dal. Soak the dal and rice in water for half an hour. We will be using raw rice for this recipe. Another thing is to use equal quantity of dal and rice. I have used half a cup each of toor dal and sona masuri rice. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release.

Open the cooker and mash the rice and dal with the back of a ladle. Set aside.

Now the final tempering and assembly.

Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Let the seeds splutter. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute.

Add in the boiled veggie mixture. Let it simmer for 5 minutes more.

Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquid. The rice mixture will thicken as it cools.

Remove from heat and allow it to cool for atleast 30 minutes before serving.

For the Sambar Sadam Masala

• 1 teaspoon ghee
• 1/2 cup fresh shredded coconut
• 1 1/2 teaspoon coriander seeds
• 1 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 3 dried red chillies
• 1 teaspoon black pepper

For Boiling Veggies

• 1 onion, diced
• 1 tomato, diced
• 2 cups veggies (carrot, beans, chow chow, drumstick)
• gooseberry sized tamarind

Cooking Rice and Dal

• 1/2 cup toor dal
• 1/2 cup raw rice (sona masuri)
• 3 cups water

For Tempering

• 1 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 3 dried red chillies
• 2 sprigs curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoon salt
• 2 tablespoon ghee

For the Sambar Sadam Masala

1. Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool. Grind the roasted spices to a smooth paste with half a cup of water. Set aside.

For boiling veggies

1. Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.
2. Boil the veggies in a pressure cooker to cook the veggies. Cook the veggies in the cooker for 2 whistles (5-6 minutes) and let the pressure settle in the cooker naturally.

Cooking Rice and Dal

1. Soak the dal and rice in water for half an hour. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release. Open the cooker and mash the rice and dal with the back of a ladle. Set aside.

Final tempering

1. Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute. Add in the boiled veggie mixture. Let it simmer for 5 minutes more.
2. Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquidy. The rice mixture will thicken as it cools.
3. Remove from heat and allow it to cool for atleast 30 minutes before serving.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: Tamilnadu

For the Sambar Sadam Masala

• 1 teaspoon ghee
• 1/2 cup fresh shredded coconut
• 1 1/2 teaspoon coriander seeds
• 1 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 3 dried red chillies
• 1 teaspoon black pepper

For Boiling Veggies

• 1 onion, diced
• 1 tomato, diced
• 2 cups veggies (carrot, beans, chow chow, drumstick)
• gooseberry sized tamarind

Cooking Rice and Dal

• 1/2 cup toor dal
• 1/2 cup raw rice (sona masuri)
• 3 cups water

For Tempering

• 1 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 3 dried red chillies
• 2 sprigs curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoon salt
• 2 tablespoon ghee

For the Sambar Sadam Masala

1. Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool. Grind the roasted spices to a smooth paste with half a cup of water. Set aside.

For boiling veggies

1. Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.
2. Boil the veggies in a pressure cooker to cook the veggies. Cook the veggies in the cooker for 2 whistles (5-6 minutes) and let the pressure settle in the cooker naturally.

Cooking Rice and Dal

1. Soak the dal and rice in water for half an hour. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release. Open the cooker and mash the rice and dal with the back of a ladle. Set aside.

Final tempering

1. Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute. Add in the boiled veggie mixture. Let it simmer for 5 minutes more.
2. Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquidy. The rice mixture will thicken as it cools.
3. Remove from heat and allow it to cool for atleast 30 minutes before serving.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/sambar-sadam-sambar-rice-recipe/

Thinai Payasam, Foxtail Millet Payasam. A very healthy recipe made with jaggery, cardamom and coconut milk. With step by step pictures. Thinai Recipes.

Thinai or Foxtail millet is one of the oldest and widely used millet throughout Asia for centuries. There is an old saying in Tamil. வினை விதைத்தவன் வினை அறுப்பான், தினை வினைத்தவன் தினை அறுப்பான். This is the English equivalent of “As you sow, so shall you reap”. Foxtail millet is one of the oldest millet to have been recorded since the sangam period. Foxtail millet is supposed to have been served to Lord Muruga. Thinai Payasam is a staple in many homes during festival time. Here is how to do Thinai Payasam.

First lets dry roast the thinai / foxtail millet on a low flame till its fragrant and smells nutty. Set aside.

We will cook the thinai / foxtail millet along with moong dal in the pressure cooker. I have used half a cup of foxtail millet, four tablespoon moong dal and two cups of water. Cook for 3 whistles on a medium flame. Remove from heat and wait for the pressure to be released naturally. Set aside.

Take a pan and add in the jaggery and a cup of water. Bring it to a boil and let the mixture boil until the jaggery is completely melted. Remove from heat and strain the jaggery mixture on a small colander to get rid of sand and any impurities. Add it to the cooked millet mixture.

Add in half a cup of second pressed coconut milk and simmer the mixture for a couple of minutes. Then add in half a cup of fresh pressed coconut milk, cardamom powder and a pinch of salt. Simmer for a minute. Do not simmer for a long time after adding the coconut milk. Remove from heat and set aside.

NOTE: Here is how to do Home made coconut milk from scratch. See Notes to know how to substitute canned coconut milk.

Heat ghee in a pan and roast cashew-nuts and raisins. When the nuts are roasted, add it to the payasam.

Serve the payasam warm.

• 1/2 cup thinai arisi / foxtail millet
• 4 tablespoon split yellow moong dal
• 3/4 cup roughly powdered jaggery
• 1/2 teaspoon cardamom
• a pinch of salt
• 1/2 cup first pressed coconut milk
• 1/2 cup second pressed coconut milk
• 2 teaspoon ghee
• 10 cashewnuts
• 10 raisins

1. Dry roast the thinai / foxtail millet on a low flame till its fragrant and smells nutty. Set aside.
2. Cook the millets and dal with 2 cups of water in a pressure cooker. Cook for 3 whistles on a medium flame. Remove from heat and wait for the pressure to be released naturally. Set aside.
3. Take a pan and add in the jaggery and a cup of water. Bring it to a boil and let the mixture boil until the jaggery is completely melted. Remove from heat and strain the jaggery mixture on a small colander to get rid of sand and any impurities. Add it to the cooked millet mixture.
4. Add in half a cup of second pressed coconut milk and simmer the mixture for a couple of minutes. Then add in half a cup of fresh pressed coconut milk, cardamom powder and a pinch of salt. Simmer for a minute. Do not simmer for a long time after adding the coconut milk. Remove from heat and set aside.
5. Heat ghee in a pan and roast cashew-nuts and raisins. When the nuts are roasted, add it to the payasam.
6. Serve the payasam warm.

Notes

If using canned coconut milk, use 3/4 cup canned coconut milk mixed with 1/4 cup of water.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Dessert
• Cuisine: Tamilnadu