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Saturday, April 20, 2013

Bissi Bele Bath / Sambar Sadam

Rice and Dal cooked with vegetables and spices


Sambar Rice is a famous rice dish served in south India mostly Tamil Nadu and Karnataka. Though it looks simple a lot of ingredients are used and various steps need to be followed, but worth the time and work.

Ingredients: Quantity
Rice 1 cup
Toor Dal 3/4 cup
Turmeric Powder 1 tsp
Asafoetida 1/2 tsp
Salt To taste
Ghee/Oil 2-3 tbsp
Tamarind Paste 1 tbsp
Vegetables *
Sambar Vengayam (Small Onions/Pearl Onions) 8-10 nos
Tomato 1 nos
Potato Peeled and chopped 1 nos
Capsicum Chopped 1/4 cup
Carrot Peeled and chopped 1 nos
Green Peas 1/4 cup
Brinjal 2-3 nos
Drumstick 1 nos
Spice Paste:
Dry Red Chili 6 nos
Bengal Gram Dal 2 tbsp
Coriander Seed 1 tbsp
Black Pepper 1 tbsp
Cumin Seeds 1 tsp
Fenugreek Seeds 1/2 tsp
Cinnamon Stick 1 nos
Cloves 2 nos
Asafoetida 1/2 tsp
Poppy Seeds 1 1/2 tsp
Grated & Dry Roasted Copra ** 1/4 cup
Tempering:
Ghee 1 tbsp
Mustard Seeds 1 tsp
Urad Dal 1 tsp
Cumin Seeds 1/2 tsp
Dry Red Chili Halved and De-seeded 1 nos
Curry Leaves 1 strand
Chopped Coriander To Garnish
Fried Cashews To Garnish (Optional)


Preparation:
1) Soak Rice and Toor Dal for 30 Min's. Pressure cook rice and Dal together adding salt, turmeric powder and Asafoetida.
2) Heat 1 tsp oil in a small fry pan and fry Red chili, Coriander seeds and Bengal Gram Dal for 1-2 Min's and then add the rest of the items for spice powder excluding grated copra and poppy seeds until they release fragrance. Soak the poppy seeds in water for 5 Min's. Add the copra and 2-3 tbsp water and grind into a smooth paste ***.
3) Heat oil/ghee in a sauce pan and fry the sambar onion and other vegetables for few Min's. Add the tomato and salt and sauté for 2 more Min's.
4) Add the tamarind paste and 1 cup water and cover the pan and simmer for 12 - 15 Min's to let the vegetables cook well. Add the spice paste. Cook until the raw smell disappears.
5) Mix in the cooked rice and Dal, and stir well to prevent lumps.
6) Heat ghee and add all the ingredients for tempering. Once the mustard seeds splutter add it to the rice mixture.
7) Garnish with chopped coriander and cashews and serve hot with potato chips / fry or avial.

Note: * Vegetables can be added or left out based on the availability.
** Copra is dry coconut
*** Dry grind the spices first and then add the copra and water to get a smooth paste.
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