South Indian One Pot Sambar Rice Recipe
A vegetarian South Indian Recipes recipe with ghee, tablespoons chana dal (bengal dal), white urad dal (split). Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
- 1
Preparing Masala PasteTo begin making South Indian One Pot Sambar Rice Recipe, heat a small saucepan with a teaspoon of ghee
ghee(1 teaspoon)rice - (sona masuri variety)(1 cup)teaspoons ghee(2) - 2
Once the ghee is hot, add chana dal, urad dal and Fenugreek seeds
ghee(1 teaspoon)tablespoons chana dal (bengal dal)(2 gram)white urad dal (split)(1 tablespoon)coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)teaspoons ghee(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 3
Fry them on a low to medium heat until golden and aromatic
- 4
Later stir in the coriander and Mustard seeds
coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 5
Saute them for a minute or so until fragrant
- 6
Lastly, stir in the red chillies and coconut pieces
dry red chillies(4)fresh coconut - roughly chopped(1/4 cup)dry red chillies(2)green chilli - slit(1) - 7
Saute well, transfer on to a plate and cool them to room temperature
- 8
Add enough water and grind into a thick paste
tamarind water(1/3 cup)water(4 cups) - 9
Set this aside until required
- 10
Preparing One Pot Sambar Rice RecipeWash and soak the rice and dal in enough water for 20 minutes
rice - (sona masuri variety)(1 cup)tamarind water(1/3 cup)water(4 cups) - 11
Drain the water and add it to a pressure pan/cooker along with chopped vegetables (carrots, potato, beans, bottle gourd etc), turmeric and about 4 cups of water
fresh coconut - roughly chopped(1/4 cup)potato (aloo) - cubed(1/4 cup)green beans (french beans) - chopped(1/4 cup)bottle gourd (lauki) - chopped(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)tamarind water(1/3 cup)water(4 cups)tablespoons coriander (dhania) leaves - chopped(2) - 12
Cook them for 4 whistles until soft but not mushy
- 13
Turn off, allow the pressure to release naturallyHeat a deep kadai with a tablespoon of oil and ghee
ghee(1 teaspoon)teaspoons ghee(2) - 14
Once hot add the Mustard seeds, Cumin seeds, curry leaves, asafoetida and dry red chillies
coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)dry red chillies(4)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)dry red chillies(2)green chilli - slit(1)asafoetida (hing)(0.1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 15
Saute them until mustard seeds and cumin seeds crackleScoop out a tablespoon of the tempering and reserve for later
coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 16
Next stir in the sliced onions, slit green chilli into the pan
green beans (french beans) - chopped(1/4 cup)onion - sliced(1/2 cup)green chilli - slit(1) - 17
Fry until onions turn pinkish in color
pink masoor dal (split)(1/2 cup)onion - sliced(1/2 cup) - 18
Add the chopped tomatoes and saute for a minute or two or till the tomatoes are mushy
fresh coconut - roughly chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)bottle gourd (lauki) - chopped(1/4 cup)tablespoons coriander (dhania) leaves - chopped(2) - 19
Add in the tamarind extract and bring it to a boil
tamarind water(1/3 cup) - 20
Stir in the salt, jaggery and ground masala paste
jaggery(1 tablespoon)salt - to taste - 21
Bring this to a gentle boil and mix in the boiled rice and vegetables
rice - (sona masuri variety)(1 cup) - 22
Mix well and cook covered for a few minutes until all the flavors blend in well
- 23
Add in the tadka and mix well
- 24
Sprinkle with chopped coriander leaves and switch off heat
coriander (dhania) seeds(1 tablespoon)fresh coconut - roughly chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)bottle gourd (lauki) - chopped(1/4 cup)tablespoons coriander (dhania) leaves - chopped(2) - 25
Serve South Indian One Pot Sambar Rice Recipe along with Elai Vadam Recipe, Mango Pickle, and Carrot and Beans Poriyal Recipe for a complete South Indian meal
rice - (sona masuri variety)(1 cup)green beans (french beans) - chopped(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
South Indian One Pot Sambar Rice Recipe
A vegetarian South Indian Recipes recipe with ghee, tablespoons chana dal (bengal dal), white urad dal (split). Ready in 1h 5m, serves 4.
Curated byAditi Iyer🇮🇳
Directions
25 steps- 1
Preparing Masala PasteTo begin making South Indian One Pot Sambar Rice Recipe, heat a small saucepan with a teaspoon of ghee
ghee(1 teaspoon)rice - (sona masuri variety)(1 cup)teaspoons ghee(2) - 2
Once the ghee is hot, add chana dal, urad dal and Fenugreek seeds
ghee(1 teaspoon)tablespoons chana dal (bengal dal)(2 gram)white urad dal (split)(1 tablespoon)coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)teaspoons ghee(2)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 3
Fry them on a low to medium heat until golden and aromatic
- 4
Later stir in the coriander and Mustard seeds
coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 5
Saute them for a minute or so until fragrant
- 6
Lastly, stir in the red chillies and coconut pieces
dry red chillies(4)fresh coconut - roughly chopped(1/4 cup)dry red chillies(2)green chilli - slit(1) - 7
Saute well, transfer on to a plate and cool them to room temperature
- 8
Add enough water and grind into a thick paste
tamarind water(1/3 cup)water(4 cups) - 9
Set this aside until required
- 10
Preparing One Pot Sambar Rice RecipeWash and soak the rice and dal in enough water for 20 minutes
rice - (sona masuri variety)(1 cup)tamarind water(1/3 cup)water(4 cups) - 11
Drain the water and add it to a pressure pan/cooker along with chopped vegetables (carrots, potato, beans, bottle gourd etc), turmeric and about 4 cups of water
fresh coconut - roughly chopped(1/4 cup)potato (aloo) - cubed(1/4 cup)green beans (french beans) - chopped(1/4 cup)bottle gourd (lauki) - chopped(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)tamarind water(1/3 cup)water(4 cups)tablespoons coriander (dhania) leaves - chopped(2) - 12
Cook them for 4 whistles until soft but not mushy
- 13
Turn off, allow the pressure to release naturallyHeat a deep kadai with a tablespoon of oil and ghee
ghee(1 teaspoon)teaspoons ghee(2) - 14
Once hot add the Mustard seeds, Cumin seeds, curry leaves, asafoetida and dry red chillies
coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)dry red chillies(4)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)dry red chillies(2)green chilli - slit(1)asafoetida (hing)(0.1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2) - 15
Saute them until mustard seeds and cumin seeds crackleScoop out a tablespoon of the tempering and reserve for later
coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard seeds(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 16
Next stir in the sliced onions, slit green chilli into the pan
green beans (french beans) - chopped(1/4 cup)onion - sliced(1/2 cup)green chilli - slit(1) - 17
Fry until onions turn pinkish in color
pink masoor dal (split)(1/2 cup)onion - sliced(1/2 cup) - 18
Add the chopped tomatoes and saute for a minute or two or till the tomatoes are mushy
fresh coconut - roughly chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)bottle gourd (lauki) - chopped(1/4 cup)tablespoons coriander (dhania) leaves - chopped(2) - 19
Add in the tamarind extract and bring it to a boil
tamarind water(1/3 cup) - 20
Stir in the salt, jaggery and ground masala paste
jaggery(1 tablespoon)salt - to taste - 21
Bring this to a gentle boil and mix in the boiled rice and vegetables
rice - (sona masuri variety)(1 cup) - 22
Mix well and cook covered for a few minutes until all the flavors blend in well
- 23
Add in the tadka and mix well
- 24
Sprinkle with chopped coriander leaves and switch off heat
coriander (dhania) seeds(1 tablespoon)fresh coconut - roughly chopped(1/4 cup)green beans (french beans) - chopped(1/4 cup)bottle gourd (lauki) - chopped(1/4 cup)tablespoons coriander (dhania) leaves - chopped(2) - 25
Serve South Indian One Pot Sambar Rice Recipe along with Elai Vadam Recipe, Mango Pickle, and Carrot and Beans Poriyal Recipe for a complete South Indian meal
rice - (sona masuri variety)(1 cup)green beans (french beans) - chopped(1/4 cup)
About this recipe
A vegetarian South Indian Recipes recipe with ghee, tablespoons chana dal (bengal dal), white urad dal (split). Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Doddapatre Soppina Chitranna Recipe (Spiced Indian Thyme Rice)
⏱ 50 min
Medu Vada With Onion (Savoury Donuts) Recipe
⏱ 35 min
Coriander Semiya Recipe - Vermicelli Pulao
⏱ 20 min
Jeera Milagu Rasam Recipe - South Indian Pepper Cumin Rasam
⏱ 30 min
Baked Fish In Coconut Milk Recipe
⏱ 90 min
Kathiri Urulai Masala Kuzhambu Recipe - Brinjal And Potato Masala Gravy
⏱ 40 min