Name: Sambar Sadam recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 2 cups cooked rice; 1/2 cup boiled tuvar dal; 1 drumstick, cut into 2" pieces; 1 small carrot, cut lengthwise; 1 small radish, cut lengthwise; 4-5 beans, cut into 2" pieces; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cuminn seeds; 1/4 tsp. asafoetida; 1-2 whole dry red chilies; 1 sprig curry leaves; 1 onion, chopped; 1 tsp. garlic, grated; 1 tomato, chopped; salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. sugar; 2-3 tbsp. sambar powder; 1 tsp. tamarind paste mixed with 1/2 cup water; 8-10 roasted cashew nuts; 1 tsp. ghee; 1 tsp. coriander leaves to garnish

ABOUT Sambar Sadam RECIPE

This particular dish is my favourite and reminds me of my stay in Chennai where it would be a quick fix lunch. This is my version of an instant Sambar Sadam. I would always opt for this simple delicacy in any South Indian restaurant whenever I was window shopping Country.....UAE.

Ingredients Serving: 3

2 cups cooked rice
1/2 cup boiled tuvar dal
1 drumstick, cut into 2" pieces
1 small carrot, cut lengthwise
1 small radish, cut lengthwise
4-5 beans, cut into 2" pieces
2 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cuminn seeds
1/4 tsp. asafoetida
1-2 whole dry red chilies
1 sprig curry leaves
1 onion, chopped
1 tsp. garlic, grated
1 tomato, chopped
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. sugar
2-3 tbsp. sambar powder
1 tsp. tamarind paste mixed with 1/2 cup water
8-10 roasted cashew nuts
1 tsp. ghee
1 tsp. coriander leaves to garnish

Instructions

Boil the veggies in 1 cup water for one whistle. Keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida and whole dry red chilies.
After it stops spluttering, add the onion, garlic and curry leaves. Stir fry till light brown.
Add the chopped tomatoes. Cover and cook till it is mashed.
Now add all the dry spices. Combine everything well.
Add the boiled veggies,
followed by the boiled rice, boiled dal, tamarind water,
some more water and roasted cashew nuts. Cover and simmer on a medium flame for 2-3 minutes till it is slightly thick. Switch off the flame and drizzle some ghee.
Garnish with coriander leaves & serve along with papad, curd chilies and pickle.

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