Pressure cooker sambar rice

Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Sambar Sadam is a popular lunch recipe from Tamil Nadu. Also known as bisibelabath, sambar rice needs no introduction. The famous Indian delicacy is served in Tamil Nadu and mostly eaten as a main course.

The vegetarian delicacy is cooked with rice, dal and vegetables mixed altogether to make a unique combination. The added tamarind paste gives the touch of tanginess.

The recipe is a famous lunch dish around India. This version of sambar rice is easy to make, reason being they are cooked in pressure cooker and sambar is mixed with rice from the very start. This is unlike traditional sambar recipe where sambar is accompanied with rice but both are cooked separately. You can follow our step by step guide and learn how to make it.

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  • 1 cup - rice
  • 1 cup - tur dal
  • 1/4 tsp - turmeric powder
  • 3 tsp - sambar/spice powder
  • 1.5 tsp - salt
  • 1 - tamarind, small marble size shredded into tiny bits OR
  • 1/2 tsp - tamarind paste
  • 2 cups - chopped vegetables
  • 1 cup - chopped tomatoes
  • 1 cup - sliced onion
  • For seasoning:
  • 2 tbsp - ghee
  • 1/4 tsp - mustard seeds
  • 1 pinch - fenugreek seeds
  • 1 pinch - asafoetida
  • 4 - broken red chillies
  • Curry leaves, a few

How to Make Pressure cooker sambar rice

  • Wash rice and dal together and put them into a big vessel that will fit into your pressure cooker.
  • Add the chopped vegetables (chop them slightly big so that they do not melt while pressure cooking), chopped tomatoes, sliced onion, tamarind, sambar powder, turmeric powder and salt.
  • Heat ghee in a seasoning ladle and add mustard seeds.
  • When the mustard splutters, add fenugreek seeds, asafoetida, broken red chillies and curry leaves and fry till the seasoning gives out a pleasant aroma.
  • Pour the seasoning into the vessel containing all the ingredients.
  • Add 6 cups of water, stir, and pressure cook for three whistles.
  • Once the pressure subsides, open and stir the sambar saadam.
  • Garnish with salted cashew nuts.
  • Serve hot with warm ghee drizzled on top.
  • Recipe courtesy: Chitra Amma's Kitchen