sambar rice - quick method

This is very very quick method & tastier too!!!

Ingredients :
raw rice                        : 1/2 cup

thoor dhal                     : 2 tbl sp

water                            : 3 cups

turmeric powder            : 1/4 tsp

cinnamon powder          : 1/4 tsp

Make sambar as per this method with out adding dhal.
Soak a small marble sized tamarind in lukewarm water.
Peel off skins of 10 to 15 small onions.
Split 2 or 3 green chillies.
Wash some curry leaves.
Take vegetables suitable for sambar like brinjal, raddish, ladies finger, drum stick, potato and anything you like in small small quantities.
Keep a kadai on the stove with a tsp of oil.
Add a tsp of mustard seeds and 1/4tsp of asafoetida.
Then add onion,green chillies and curry leaves. 
Saute for few second then add vegetables one by one.
Saute for few more seconds.
Now take a cooker pan with strained tamarind juice.
Keep the cooker on stove and add the sauted vegetables with onions.
Add a pinch of turmeric powder, 1 tsp of coriander powder, 3 tsp of sambar powder and required ampunt of salt.
Close the lid with weight and keep the flame at HIGH.
Allow the cooker for one whistle.
Open once the steam completely goes off.
Now the sambar is ready without dhal.  

Method :
wash rice and dhal.
Put it in a cooker.
Add 3 cups of water,salt,cinnamon powder & turmeric powder.
Close the lid and place the weight.
Keep the cooker on HIGH flame.
Allow it to cook for 3 whistle & 5 minutes on SIM.
Open the cooker after the pressure completely went off.
Smash the rice with a ladle.
Then add the prepared sambar, salt( if required), & 1/2 tsp red chilly powder(if you really want it hot)
Mix well.
Your rice is ready to eat.
Have it with any vegetable curry or raitha.

Baking Basics

While baking always use Aluminium trays or pans.

If you are using Borosil or glass pan then reduce temperatue by 10 percent compared to aluminium pans.

Measurements are very important to get desired result. So keep standard measuring cups & spoons ready.

All the ingredients ( especially butter & eggs ) should be at room temperature when you start mixing them.

Rice Sundal

#RiceSundal : This is our traditional dish prepared from roasted rice and green gram dhal. The recipe is similar to that of Rice upma but the texture is different. After cooking, the grains are well separated  just like #sundal [ stir fried legumes ]. This might have been the reason that this dish got the name #RiceSundal. It is one of the best well balanced food as rice gives carbohydrates and green gram [ dal ] gives protein.

The roasted green gram gives a nice flavor to the recipe.

Ingredients:
Raw rice                                   : 3/4 cup
Green gram dhal                        : 1/4 cup
Big Onion( Bellary )                  : 2 medium sized, chop nicely
Red chilly                                    : 1 ( optional ) , break into pieces
Green chilly                                : 3 ( adjust ), slit lengthwise
Curry leaves                               : 10
Asafoetida powder                      : 1/8 TSp
Oil                                              : 2 TSp
Mustard seeds                           : 1/2 Tsp
Gram dal                                    : 1 Tsp
Black gram dal split                    : 1/2 TSp
Salt                                             : 1 Tsp ( Adjust to taste )
Water                                          : 2 cups

Method :
Keep a kadai on a stove over slow flame and dry roast rice without oil.
Keep stirring and make sure the stove is at SIM.
When the rice turns bright white in color transfer into a plate/bowl.

Again in the same kadai dry roast green gram dhal on slow flame.
Dhal should be roasted till it turns golden color.
Transfer into the plate/bowl containing roasted rice.
Keep aside.

In the same hot kadai add 2 Tsp of cooking oil.
When the oil becomes hot add mustard seeds.
After spluttering mustard seeds add broken pieces of red chilly, split black gram lentil, gram dal & asafoetida.
Once the dals become golden brown add curry leaves, split green chilly and chopped onions in that order.
Add salt and saute till the onion turns pale pink.
Add 2 cups of water and mix well.

Now keep burner at High.
Then wash the rice & green gram dhal with water once.
Drain the water completely and add when the water starts boiling in the kadai.
Keep burner at SIM & close the kadai with a lid.
Let it simmer for 5 minutes.

Then open the lid & gently stir once & again close with lid.
After 5 to 7 minutes rice sundal is ready.
In between open the lid and gently stir one more time.

Serve hot after sprinkling coconut scrapings over the top.
Relish with coconut chutney 

or coriander mint sauce 

or Mint dip.

My choice is adding two or three spoons of sugar and enjoying after gently mixing well. And ahhaa.. no chance at all!!! super tasty!!





You might also like to try

kuthiraivaali sundal [ barnyard millet sundal ]

varagarisi sundal [ kodo millet sundal ]

puli sundal [ tamarind sundal ]

kanji dosai

varagarisi neer dosai

Ideas for Breakfast and Dinner

Tiffin Recipes

For accompaniments

Chutney Recipes