Sambar sadam is a very easy one pot meal. I make bisibelabath for weekend lunch but this sambar is more of restaurant style sambar sadam. I learnt this recipe from my friend’s mom very long back. She made this sambar sadam and invited us for lunch. It tasted awesome and it tasted more like the restaurant style sambar sadam. Many times when i do i never had time to click the pictures and twice in a hurry the picture came out bad. Two weeks back, when Suresh was not in town, i made this for me and kids and clicked the pictures too. So sharing the recipe of how to make sambar sadam today.
- Cook the rice and toor dal seperately. Mash the rice after it is cooked.
- Soak the tamarind in water.
- Peel the skin of the onions and cut the carrots and radish into roundels. Cut the drumsticks into small pieces.
- In a pan add few drops of oil and add the ingredients mentioned under the heading to grind except coconut and tomato.
- Once it turns golden brown switch off the flame.
- Grind this along with coconut and tomato into a fine paste.
- In a pan add sesame oil and throw in the mustard seeds. when it splutters add small onions and when it turns pink add the chopped tomato. Add in the veggies and saute for a minute.
- Add the tamarind extract ( 1 cup tamarind water).
- Add the sambar powder, turmeric powder, salt and asafoetida. Let this mixture boils in a medium flame till the veggies gets cooked.
- Add the ground paste to this.
- Now add the cooked toor dal and mix well.
- After the dal and the ground paste mixes well check for the right consistency. If needed add little water to reach the sambar consistency.
- Add the cooked rice to this.
- Mix evenly and let this boil for 2 minutes in a low flame.
- Add ghee to this and mix well.
- Garnish with curry leaves. Serve hot with appalam or vadam.
- Have you ever tried the combo of sambar sadam with papad and mango thokku? Give it a try.