One pot Sambar sadam

south Indian one pot Sambar sadam , one pot sambar rice, pressure cooker sambar rice, sambar sadham in a pressure cooker with step-by-step pictures and video recipe. Check out the one pot sambar rice video. If you like the video pls SUBSCRIBE to my channel

One pot sambar sadam

Pressure sambar sadham is super easy to make and tastes delicious. With little tips & tricks, we can make flavorful properly cooked south Indian style sambar rice.

Should I soak rice and dal?

Yes always soak rice and dal as it helps for perfect cooking. if you are soaking for a few hours, use hot water. For overnight soaking, you can use cold water.

WHAT KIND OF VEGETABLES CAN I USE?

You can skip the onion and make no onion sambhar. Today I have used big onion but you can also use pearl onion. Yellow pumpkin, white pumpkin, bottle gourd, eggplant, potato, sweet potato, drumstick, etc. can be used for sambhar. If you are using potato add a little extra spice and salt.

Can I skip the onion?

Yes, you can skip onion but I prefer using both onions as it gives a good flavor to the rice.

Can I skip coconut?

Yes, you can skip coconut but adding coconut gives arachuvitta sambar flavor so I would highly recommend it.

Why shouldn’t I mix rice and dal?

Sometimes direct pressure cooking might cause a layer of burnt dal. Placing rice and dal in the top layer prevents it

Can I add tamarind and salt while cooking rice+ and dal?

I prefer adding salt and tamarind after pressure cooking rice +dal. tamarind and salt added before might affect dal cooking.

Tamarind paste?

I used homemade tamarind paste. I have already cooked tamarind hence it doesn't need much cooking. If you cook tamarind and prepare sambar, boil for extra time.

HOW MUCH WATER SHOULD I ADD WHILE COOKING rice DAL?

It depends on the rice and dal you use. The number of whistles also depends on the rice-dal you use. For mushy sambar sadham I would recommend 7 whistles

Why should I add hot water?

Cold water might turn lumpy so if you are adding water to alter rice so always add hot water

HOW TO MAKE INSTANT POT SAMBAR rice

Cook for 20 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar sadham recipe

Can I skip ghee

I generally use ghee for tempering and coconut oil while cooking rice and +dal. You can skip ghee according to your choice

 

Other Sambar varieties in TMF

 

VARIETY RICE

Ingredients

Soak

3/4 cup rice

1/3 cup Toor dal

4 1/2 cups hot water

To grind

1 tablespoon sambar powder

1/4 cup coconut

Pressure cook

1 tablespoon oil

1/2 teaspoon turmeric powder

1 onion

Radish 1

Big Tomato 1

1 teaspoon sesame oil

To temper

1/2 tablespoon ghee

1/4 teaspoon mustard seeds

Fenugreek seeds few

1 teaspoon cumin seeds

Asafoetida generous portion

Small onion 10

Sambar sadha

Curry leaves few

2 cups water adjust according to your preferred consistency

Coriander leaves few

2 tablespoon tamarind paste

How to make Sambar Sadam with step-by-step pictures

• First, wash and soak rice and dal

• Add hot water and soak for 3 hours

• Grind sambar podi, coconut with little water

• Add oil to a cooker and heat. When oil is hot add onion and saute till onion turns translucent

• furthermore, add radishes and tomatoes; saute for 3 minutes

• Mix well and spread
• Add rice and dal as a top layer; avoid mixing

• Furthermore add water, turmeric powder, and sesame oil and bring to boil

• Cook for 7 whistles; simmer for 3 minutes and do natural pressure release

• Mix well and mash with a ladle
• Furthermore add hot water, tamarind paste, and required salt; cook for 7 minutes

• Simmer and do tempering
• Add ghee to tadka pan and heat

• Furthermore add mustard seeds, fenugreek seeds, and cumin seeds; splutter

• Furthermore add small onions and sauté till the raw smell goes off and the onion turns translucent

• Add asafoetida; mix well 

• Transfer to the sambar rice

• Add coriander and curry leaves; mix well and cook for 3 minutes; sambar sadam ready

• Adjust water according to your preferred consistency