Sambar sadam by Lekshmi Nair


Sambar sadam is a delicious and wholesome dish that has the goodness of extremely flavoursome ingredients. This dish would be loved even by those who do not usually prefer sambar. Check out the recipe of sambar sadam that was shared by culinary expert Lekshmi Nair on her Youtube channel recently.


1 cup raw rice/ponni rice
¾ cup toor dal
Salt as required
1 tsp + 2 tbsp ghee
5 cups + 2 cups water
20 dried chillies
1½ tbsp coriander seeds
1 small piece cinnamon
1 tsp fennel seeds
1 tsp cumin
1 tsp pepper corns
1½ tbsp chickpeas
1½ tsp urad dal
1 tsp coconut oil
¼ cup grated coconut
1 drumstick
8-10 shallots
3-4 beans
1 onion
1 carrot
2 tomatoes
1 potato
2 green chillies
2 egg plants
1 tbsp coconut oil
¼ tsp fenugreek powder
¼ tsp + ¼ tsp asafetida powder
¼-½ tsp turmeric powder
Gooseberry sized ball of tamarind (soaked)
Coriander leaves
1 tsp mustard seeds
25 gm cashews


Pressure cook the pooni rice/raw rice with toor dal, ghee, salt and 5 cups water until 4 whistles
It should be a mushy mixture
Keep it aside to be used later
Dry roast the dried chilies, coriander seeds, cinnamon stick, fennel seeds, cumin, pepper corns, chickpeas and urad dal separately
Dry roast the grated coconut as well
When all these ingredients have cooled down, grind them in a mixer jar
Heat coconut oil in a pan and roast fenugreek powder, asafetida and turmeric powder
Now sauté the shallots and onions
Sauté the green chillies as well
Into it add the chopped vegetables
Sauté well for 5 minutes
Add the previously ground masala paste with some water and salt
Add the tamarind water when the vegetables are almost done
Now add the cooked rice-dal mix
Garnish with chopped coriander leaves
Heat ghee and splutter mustard seeds
Roast the curry leaves, cashews and asafetida
Pour this tempering over the sambar sadam
Sambar sadam tastes best when served hot.

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