Sambar Rice Recipe - How to prepare Sambar Saadam

I am a great fan of short cuts in cooking. Though many people consider me a good cook who can cook almost anything I absolutely hate to spend too much of time in the kitchen. That is why I often go for easy recipes like Sambar Rice or Spinach Rice than making rice and curry individually. My family members also love the variety in cooking and I can make so many rice recipes without having to repeat any recipe for a month. However, going for shortcut does not mean that the food would taste blunt or would be less nutritious. In fact it tastes better that way. Given is the ingredients and method of preparation of Sambar Rice.

How to prepare Sambar Rice? Given is the ingredients and method of making of Sambar Rice.

Ingredients for Sambar Rice

• 2 cups of Rice
• 1 cup Split red gram
• 1 Tomato chopped
• 2 Green chillies slit in middle
• ½ cut small onions skin removed and cut into 2
• 1 Egg plant cut
• 1 Drumstick cut into 3 inch pieces
• 1 medium Pototo cut into 8 pieces
• ¼ cup French Beans
• ½ cup carrots cut
• 6 garlic cloves slightly crushed
• Coriander leaves for garnishing
• Few Curry leaves
• ½ tsp Turmeric Powder
• 3 tsp Sambar Powder
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• ½ tsp Fenugreek seeds
• 1 tsp Tamarind Pulp
• Asafetida - 1/4 tsp
• 2 tsp Oil
• Salt (as required)
• Ghee (as required)

Method of Preparation of Sambar Rice

Cook the Rice and split red gram in 5 cups of water and set aside. Now heat oil in a big kadai and pop the mustard seeds. Once done add cumin seeds, fenugreek seeds, garlic, curry leaves, asafetida and fry for a minute or so. Now saute the onions and then add the vegetables and add 1 cup of water and cook in slow flame by closing with a lid. Once done add sambar powder, turmeric, salt, tamarind paste and mix well. Add the rice to it and mix well. Close the lid again and cook on low flame for 5-10 minutes. Remove from flame and add 2-3 spoons of ghee and mix the rice. Finally garnish with coriander leaves. Your yummy sambar rice is now ready. You may serve it hot with Papad.