If you’ve ever loved the comforting, mushy sambar sadham served in hotels, this recipe is your chance to recreate it at home! Made with perfectly cooked rice, dal, and vegetables, this dish is simple yet bursting with flavor. Using sambar powder instead of grinding masala makes it quick and convenient.

I’ve used homemade sambar powder, but store-bought options like Sakthi or Aachi or annapoorna work wonderfully. We often mix these to get the ideal color and taste!

Let’s dive into this wholesome recipe that’s perfect for lunch, dinner, or even a lunchbox favorite.

Check out some of the favorite variety rice recipes/Lunch box recipes like curd rice, curry leaves rice, Tomato rice, Mushroom Biryani, Thenga Manga Pattani sadham, Ullichoru, Street food style fried rice, Ghee rice, Ari Parupu choru, carrot rice recipe, Lemon rice

Let’s Talk About Ingredients

• Rice and Dal: Toor dal (pigeon peas) and rice form the base. They’re cooked to a soft, mushy texture, making the dish rich and comforting.
• Vegetables: Drumstick, carrot, turnip, flat beans, and potato add flavor and nutrition. Feel free to use seasonal vegetables of your choice.
• Sambar Powder: Homemade or store-bought powders like Sakthi or Aachi deliver authentic flavors.
• Tamarind: This adds a tangy kick, perfectly balancing the spices.
• Tempering Spices: Mustard seeds, fenugreek seeds, and curry leaves add a traditional South Indian aroma.

Detailed Recipe

Video recipe

Instructions

1. Pressure cook rice and dal together with 3.5 cups of water until mushy. Set aside.
2. Heat oil or ghee in a pan and splutter mustard seeds and fenugreek seeds.
3. Add curry leaves and onions. Sauté until onions turn pink.
4. Toss in red chilies, tomatoes, and mixed vegetables. Add salt and turmeric powder.
5. Pour water and tamarind water. Stir in sambar powder and mix well.
6. Cover and cook until vegetables are tender.
7. Add the cooked rice-dal mixture to the pan and mix well.
8. Drizzle with ghee and serve hot.

Step pics

Pressure cook 3/4 cup rice and 1/4 cup dal in a cooker with 3.5 cups water. Add 3.5 cups water so that rice gets mushy.

Heat oil/ghee in a pan, splutter mustard seeds, fenugreek seeds

A spring of curry leaves is added, Onion, roughly chopped. (You can use shallots for better taste) But I have used big onions only.

Saute till pink. Add Red chilly, tomatoes,Vegetables of our choice. I have added Drumstick, Carrot, turnips, Flat beans and potato (5 vegetables)

Add salt, turmeric powder

Water, Tamarind water

Sambar powder to be added and mix well.

Close and Let it cook until vegetables are cooked well. Now put off and Mix together rice and sambar

Drizzle ghee on top and serve hot!

Expert Tips

• Use shallots instead of big onions for a more authentic flavor.
• Adjust the consistency by adding hot water if it becomes too thick.
• Mixing homemade and store-bought sambar powders can enhance both color and taste.
• Always serve hot with a drizzle of ghee for the best taste.

FAQ

Can I make sambar sadham in one pot?
Yes, you can cook rice, dal, and vegetables together, but the hotel-style recipe involves cooking them separately for better texture and to avoid cooking the vegetables too much.

Can I skip tamarind?
Tamarind is key to the authentic tangy flavor.

What other vegetables can I add?
You can add brinjal, okra, or pumpkin depending on your preference.

Is this recipe suitable for a lunchbox?
Yes! Pack it with a side of papad and vegetable for a wholesome healthy and hearty meal.

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