Sambar Rice, Sambar Sadam

Tarla.Dalal's picture

Sep. 05, 2019

A traditional one-dish meal from the kitchens of Tamil Nadu, the Sambar Rice is enjoyed so much by them that it is made on special occasions as well as lazy weekends! They need no reason or occasion to make Sambar Rice if they feel like it, they make it, end of discussion! In fact, in many households, Sambar Rice accompanied by papad and a curry of crisp, shallow-fried potatoes is a taken-for-granted Sunday menu. With loads of veggies, a tongue-tickling spice paste and cooked dal, this rice dish is deeply satisfying. A dash of tamarind gives an exciting tang to this amazing dish. Lace the Sambar Rice generously with ghee, and serve it piping hot with crisp papad. You can also serve it with Curry Leaves Chutney Powder or Fried Coconut Chutney.


For sambar rice:
Cooked rice 3 Cup (48 tbs) (chawal)
Toovar dal 1/2 Cup (8 tbs) , washed (drained)
Oil 1 Tablespoon
Mustard seeds 1 Teaspoon (rai / sarson)
Curry leaves 6 (kadi patta)
Asafoetida 1/2 Teaspoon (hing)
Dry red chillies 2 (broken into pieces, pandi)
Carrot cubes 1/4 Cup (4 tbs)
Pumpkin cubes 1/2 Cup (8 tbs) (bhopla / kaddu)
Shallots 1/2 Cup (8 tbs)
Drumsticks 1/2 Cup (8 tbs) (cut into 2” pieces, saijan ki phalli / saragavo)
Chopped tomatoes 1/2 Cup (8 tbs)
Salt To Taste
Turmeric powder 1/2 Teaspoon (haldi)
Tamarind pulp 2 Tablespoon (imli)
Chilli powder 1 Teaspoon
Finely chopped coriander 2 Tablespoon (dhania)
For the paste:
Coriander seeds 1 Tablespoon (dhania)
Fenugreek seeds 1/4 Teaspoon (methi)
Urad dal 2 Teaspoon (split black lentils)
Curry leaves 6 (kadi patta)
Dry red chillies 4 (pandi, broken into pieces)
Grated coconut 1/4 Cup (4 tbs)
Chana dal 2 Teaspoon (split Bengal gram)
Cumin seeds 1/4 Teaspoon (jeera)
For serving:
Ghee 1/4 Cup (4 tbs)
Papad 6




1. Combine all the ingredients in a small non-stick pan and dry roast on a medium flame for 5 minutes.

2. Cool and blend in a mixer along with ½ cup of water till smooth. Keep aside.



1. To make sambar rice, combine the toovar dal, and 1½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.

2. Allow the steam to escape before opening the lid.

3. Mix the dal well using a spoon. Keep aside.

4. Heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves, asafoetida and red chillies and sauté on a medium flame for a few seconds.

5. Add the carrot, pumpkin, onions, drumstick, tomatoes and a little salt and sauté on a medium flame for 2 minutes.

6. Add the turmeric powder, tamarind pulp and 2 cups of water, mix well and cover with a lid and cook on a medium flame for 12 minutes, while stirring occasionally.

7. Add the cooked dal, prepared paste, rice, chilli powder and salt, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.

8. Switch off the flame, add the coriander and mix well.


9. Serve the sambar rice hot with ghee and papad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 3