sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Sambar Rice

Radish Dumpling Biryani

Radish Dumpling Biryani

Biryani sometimes spelled Biriyani or Biriani. Radish dumpling biryani is made with spice...

Brinjal Pulav

Brinjal Pulav

Spicy pulao with stir-fry brinjals is one of the yummiest rice preparations, very flavour...

Street Food Biryani Fried Rice Method

Street Food Biryani Fried Rice Method

Street food biryani fried rice is simple to make within no time and delicious in taste to...


Coconut Rice

COCONUT RICE, fresh coconut rice, coconut pulihora, kobari annam, coconut tempered rice, ...


Master Class Festive Family Biryani

Masterclass festive family biryani is a special biryani dedicated to all families who lov...

Rice Sev Tomato Pulao

Rice Sev Tomato Pulao

A lip-smacking spicy Rice Sev Tomato Pulao....

Sambar Rice Recipe, CHAWAL, How To Make Sambar Rice Recipe

Sambar rice is one of the common main course meal of South India. Especially it is a popular lunch recipe from Tamil Nadu. It is rich in nutrients as it contains lots of vegetables and lentils.

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make SAMBAR RICE

(23 ratings)
7 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Author : Vahchef
Main Ingredient : Daal
Servings : 2 persons
Published date : January 30, 2019

Ingredients used in SAMBAR RICE
• Chana dal - 1 tea spoon.
• Peppercorns - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Cinnamon - 1 stick.
• Cloves - 2 numbers.
• Marathi moggu - 1 number.
• Dry red chillies - 4-5 numbers.
• Fenugreek seeds - 1 pinch.
• Grated coconut - 1 tea spoon.
• Ghee - 1-2 teaspoons.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Shallots - 1/2 cup.
• Asafoetida - 1 pinch.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Broken rice - 1 cup.
• Boiled dal - 1 cup.
• Tamarind juice - 1 cup.
• Water - 4 cup.
• Coconut milk - 2 tablespoons.
• Coriander leaves(chopped) - 1 tablespoon.
• Green chillies - 2 numbers.
  • Take a pan cooker and add chana dal, peppercorns, coriander seeds, cinnamon, cloves, Marathi moggu, dry red chilies, fenugreek, grated coconut and dry roast it.
  • Transfer to a plate allow it rest and later transfer into mixie jar to make a powder.
  • Heat ghee in the same pan and add mustard seeds, cumin seeds, dry red chilies, curry leaves, shallots, asafoetida, salt, turmeric powder and saute it for 2 minutes.
  • To it add broken rice, boiled dal, tamarind juice, blended masala powder, water, salt, and mix nicely.
  • Place lid and pressure cook for 3 whistles.
  • Remove lid, check for seasoning and add water and cook for 1 minute.
  • At last add coconut milk, coriander leaves and mix nicely.

Now sambar rice is ready to serve.

Cooking with images Tandool, Akki


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

VINODH VINU Posted on Sat Aug 29 2015

gonna try this... looks yummy?

Reply 0 - Replies
profile image

Latha Thinakaran Posted on Sat Aug 29 2015

wow will make this thanks you :-)?

Reply 0 - Replies
profile image

AbdulNazer MuhammedAli Posted on Mon Sep 14 2015

Wow what a delicious!....?

Reply 0 - Replies
profile image

Thiru Maran Posted on Tue Dec 01 2015


Reply 0 - Replies
profile image

munazza raahat Posted on Tue Dec 15 2015

substitue for marathi mughu??

Reply 0 - Replies
profile image

deepaification Posted on Sat Feb 13 2016

Mrs. Ragini.... First of all i thank you for this delicious recipe... it looks so yum! I m definitely going to give it a try! n finally you look so cute and teach so well :)?

Reply 0 - Replies
profile image

Poom Pohaar Posted on Tue Mar 15 2016

see this is the problem...u say it is simple pappu chaaru annam...and then add complications like marathi moggu bonggula chettu coconut milt silksmitha silk....which is not possible for a normal house hold....instead i see my moms left over sambar a

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter