south indian recipe

Sambhar Chaadam

When amma visited last august, she had landed with a few new recipes in her jholla, ones she had picked up in the retirement time without a picky nasty daughter to keep her busy. One was sambhar chaadam/sadam a close cousin to the kannadiga besiBela-bath. I hadn’t tried the recipe since and today when I needed to play docile wife ( which I seem to be doing all the time now, surprise surprise! ) sambhar rice seemed like an apt quick recipe and this is how it came undone –

Ingredients ( Feeds two ravenous adults )

  • Rice – Regular cooking rice – 1 cup
  • Toor dal – 1/2 cup
  • Tamarind – gooseberry size, soaked in hot water
  • 1 inch Cinnamon stick and 2 cardamoms – crushed and powdered, preferably by a mortar and pestle.
  • Sambhar podi – 2 generous heaped Tsps
  • Chilly powder – enough based on spice level
  • Onion – 1 large chopped.
  • Tomato – 1 medium cut
  • Safe Veggies to choose from – Carrots, Radish, Potato, Beans, Peas, cucumber, parsnips, cucumber
  • Other veggie types usually add their own flavor, so try it if you have no other choices!

Procedure –

  • Add a tsp of ghee or mixture of ghee and oil to the pressure cooker.
  • Fry the onions in it until golden brown.
  • Add the veggies and let fry.
  • Now add the rice and toor dal and let it blend on a medium flame.
  • Throw in the masala and sambhar podi.
  • Add 6 cups of water, including the soaked tamarind juice.
  • Add salt and allow it to go for 2 whistles, followed by letting it simmer on a low flame for 15 to 20 minutes.
  • The simmering lets it cook slowly into a well blended mash. So dont skip it.

Tada… Done.

Serve it with a dribbling of ghee roasted cashews and cut cilantro.

For the side, cucumber raita works good, with some pappadams for crunch.


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