A classic dish from the state of Karnataka made to a combination of rice, toor dal (lentil), assorted vegetables and freshly ground spices all mixed and cooked together. It is a very healthy and nutritious dish. Spices like cinnamon and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavor and taste of this dish sambar sadam.
- Heat oil in a pan and add ½ teaspoon mustard seeds, ¼ teaspoon cumin seeds, cashew nuts, 2 nos dry red chilies, curry leaves, green chilies, onion, asafoetida and saute it.
- Add potato, carrot, french beans, cauliflower, green peas, shallots, orka, ridge gourd, eggplant and turmeric powder and saute it.
- Add toor dal, rice, sufficient water and cook it by placing a lid on it.
- Take a pan and add dry red chillies, fenugreek seeds, mustard seeds, cumin seeds, cloves, cinnamon stick, cardamom, coriander seeds dry roast it on slow flame.
- Now add channa dal, urad dal, coconut, and dry roast it and transfer it into a blender and blend it into a powder.
- When the rice is 75% cooked add tomatoes, salt and cook it.
- When the rice is 90% cooked add dal mixture powder, tamarind juice and mix thoroughly and cook it.
- Atlast add coriander leaves and switch off the flame.
Now the hot sambar sadam is ready to serve with boondi and raitha