Sambhar rice in easy method:- Preparation time 20 mins
When i have to cook food for myself then i want it to be quick process and the food should be filling. Usually i used to make puli sundal or pepper jeera rice or some quick lunch. This time i had cooked toor dhal handy so i wanted to try sambhar rice (not like bisibela bath just our regular sambhar rice).
Actually every thing rice and sambhar got prepared in one go as i had cooked dhal with me. It have to be consumed hot and all the vegetables used should be cut in same size to cook evenly.
Ingredients:-
Carrot - 1 (chopped to 1 inch pieces)
Beans - 10 (chopped to 1 inch pieces)
Potato - 1 (small size, peeled and cut to an inch pieces)
Green chili - 1 (Vertically slit in the middle )
Ghee - 1 tbsp
Small onion - 6 to 8 peeled
Plantain - 1/4 (peeled and cut to 1 inch pieces)
Mustard - 1/4 tsp
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 string
Coriander leaves - 2 string chopped (both stem and leaves, exclude roots)
Tamarind paste - 1/2 tsp (or juice as you take for sambhar)
Sambhar powder - 1 tsp or according to you taste
Rice - 1/2 cup (dry roasted in pan till it becomes whitish and washed)
Cooked toor dhal - 1/4 cup
Salt - to taste
Fenugreek seed - 1/4 tsp
Red chilli - 2 broken and seeds removed.
Sesame oil - 2 tbsp
Water - 1 and 1/2 cup
Milk - little
Preparation method:-
In a kadai add sesame oil (1 tbsp) along with chopped vegetables carrot, beans, potato, green chili, small onion and plantain (vazhakkai). Sortae the vegetables for 5 mins.
After 5 mins add the turmeric powder, sambhar powder, salt and tamarind juice.
In vessel take the dry roasted rice and wash 2 or 3 times.
When the gravy starts boiling switch of the flame transfer this to the vessel containing rice.
Mix the cooked toor dal to the rice and gravy mixture. Check the tamarind, salt and spice level and bring to the correct taste.
Pressure cook the rice for 4 to 5 whistle and slow down the flame for 5 mins.
When pressure got released take the cooked sambhar rice outside.
In a pan add ghee , remaining oil, mustard to splutter, red chili, fenugreek seed, asafoetida, chopped curry leaves and coriander leaves or you can do while sortae the vegetables as i did.
Add this garnish to the sambhar rice and little milk and mix well.
Ready to eat sambhar rice is hot and tasty to eat. You can serve this with potato chips or fried pappad.
Note: Consume when it is hot else it might become like hard cake :-(
When i have to cook food for myself then i want it to be quick process and the food should be filling. Usually i used to make puli sundal or pepper jeera rice or some quick lunch. This time i had cooked toor dhal handy so i wanted to try sambhar rice (not like bisibela bath just our regular sambhar rice).
Actually every thing rice and sambhar got prepared in one go as i had cooked dhal with me. It have to be consumed hot and all the vegetables used should be cut in same size to cook evenly.
Ingredients:-
Carrot - 1 (chopped to 1 inch pieces)
Beans - 10 (chopped to 1 inch pieces)
Potato - 1 (small size, peeled and cut to an inch pieces)
Green chili - 1 (Vertically slit in the middle )
Ghee - 1 tbsp
Small onion - 6 to 8 peeled
Plantain - 1/4 (peeled and cut to 1 inch pieces)
Mustard - 1/4 tsp
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 string
Coriander leaves - 2 string chopped (both stem and leaves, exclude roots)
Tamarind paste - 1/2 tsp (or juice as you take for sambhar)
Sambhar powder - 1 tsp or according to you taste
Rice - 1/2 cup (dry roasted in pan till it becomes whitish and washed)
Cooked toor dhal - 1/4 cup
Salt - to taste
Fenugreek seed - 1/4 tsp
Red chilli - 2 broken and seeds removed.
Sesame oil - 2 tbsp
Water - 1 and 1/2 cup
Milk - little
Preparation method:-
In a kadai add sesame oil (1 tbsp) along with chopped vegetables carrot, beans, potato, green chili, small onion and plantain (vazhakkai). Sortae the vegetables for 5 mins.
After 5 mins add the turmeric powder, sambhar powder, salt and tamarind juice.
In vessel take the dry roasted rice and wash 2 or 3 times.
When the gravy starts boiling switch of the flame transfer this to the vessel containing rice.
Mix the cooked toor dal to the rice and gravy mixture. Check the tamarind, salt and spice level and bring to the correct taste.
Pressure cook the rice for 4 to 5 whistle and slow down the flame for 5 mins.
When pressure got released take the cooked sambhar rice outside.
In a pan add ghee , remaining oil, mustard to splutter, red chili, fenugreek seed, asafoetida, chopped curry leaves and coriander leaves or you can do while sortae the vegetables as i did.
Add this garnish to the sambhar rice and little milk and mix well.
Ready to eat sambhar rice is hot and tasty to eat. You can serve this with potato chips or fried pappad.
Note: Consume when it is hot else it might become like hard cake :-(
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