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🇮🇳
Instructions
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)
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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🇮🇳
Estimated Nutrition Highlights
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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)
Rate this recipe
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