How to Cook Sambar Sadam

Posted on May 8 2019 - 11:36am by kumar
Prep time: 10
Cook time: 25
Serves: 6 People

Ingredients for Sambar Sadam :

  • 1 cup toor daal
  • water as required
  • 1 cup grated coconut
  • 3 teaspoon ghee
  • 2 teaspoon powdered turmeric
  • tamarind as required
  • 2 medium onion
  • 3 teaspoon chana dal
  • 1 teaspoon mustard seeds
  • 2 teaspoon grated coconut
  • 1/2 cup bean
  • 1 teaspoon black pepper
  • 3 okra
  • 2 sprigs curry leaves
  • 1 tablespoon asafoetida
  • 1 carrot
  • salt as required
  • 1 tomato
  • 1 cup rice
  • 2 teaspoon urad dal
  • 2 teaspoon red chilli
  • 2 teaspoon coriander seeds
  • salt as required
  • 2 potato
  • 1 teaspoon fenugreek seeds
  • 2 tablespoon refined oil
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How to Cook Sambar Sadam :

  1. To prepare this main dish recipe, take a chopping board and chop all the vegetables. Next, wash and soak the toor dal in a large bowl. Once done, put a pressure cooker on medium flame and add toor dal in it, cook on 3 whistles. Once cooked, mash and keep the dal aside. Then, soak the tamarind in water and extract its juice.
  2. Now, for preparing the sambar sadam masala , heat oil in a pan and add chana dal, coriander seeds, black pepper, red chilli. Saute until they becomes golden brown. Then add this mixture in the grinder along with grated coconut and water. Grind them to make a fine paste. Pressure cook the rice and keep it aside.
  3. Next, take a pan over medium flame and heat oil in it. Once it is heated add mustard seeds, asafoetida, red chilli, fenugreek seeds and curry leaves. When it starts spluttering add chopped onions and saute until it becomes translucent. Once done, add all the vegetables and fry them well.
  4. Add the required amount of water and cook for 2 minutes. When the vegetables are half cooked, add turmeric powder, salt, tamarind juice and cook again for 3 minutes.
  5. Then, add mashed toor dal, ground masala and mix them well with the vegetable mixture. Add cooked rice along with 1 cup of water and simmer for 5 minutes.
  6. Finally, add ghee and turn off the burner. Transfer the sambar sadam to a serving dish and garnish with chopped coriander leaves.
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