Dry Sambhar Rice | Dry Sambar Sadam Recipe

Dry Sambhar Rice | Dry Sambar Sadam

  • Prep Time
    5 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Dry Sambhar Rice | Dry Sambar Sadam is a popular South Indian dish.

Dry Sambhar Rice | Dry Sambar Sadam is a healthy and colorful school tiffin or office lunch idea. Homemade sambhar powder makes this dish extremely flavourful. In addition, sauteed vegetables give an amazing taste. Moreover, the preparation for this dish is extremely simple for your busy weekday dinner or lunch. So, try to make this super easy recipe in your kitchen and share your valuable feedback with us.

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This is Recipe No. – 1 Of Office / Lunch Box Series by a lovely mom : Archana Chakravarthy From Karnataka 

Tips and Suggestions by a Mom Chef:

  • Oil can be used instead of ghee to prepare rice.
  • Sambhar powder can be added to the rice as per taste.
  • Sambhar powder can be stored in an air-tight jar for a month.

For more such exciting recipes like Dry Sambhar Rice | Dry Sambar Sadam, please click on the following links:

  1. Tomato Paneer Rice | Tomato Rice
  2. Coconut Mint Rice
  3. Burnt Paneer Fried Rice

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Ingredients

  • FOR PREPARING SAMBHAR POWDER :
  • Clarified butter / Ghee - 1 tbsp
  • Dry red chilli / Sukhi lal mirchi - 1 Gulped cup
  • Dry coriander seeds / Sabut dhaniya - 1 Cup
  • Bengal gram / Chana dal - 3/4 Cup
  • Split black gram / Urad dal - 1/3 Cup
  • Cumin seeds / Jeera - 1/3 Cup
  • Dry fenugreek seeds / Danamethi - 1 tbsp
  • Cinnamon stick / Dalchini - 1 Stick
  • Black peppercorns / Kali mirch - 1 tsp
  • Curry leaves / Curry patta - A few
  • Asafoetida / Hing - 1/2 tsp
  • FOR PREPARING DRY SAMBHAR RICE :
  • Cooked rice / Chawal - 2 to 3 Cups
  • Clarified butter / Ghee - 1 tbsp
  • Mustard seeds / Rai - 1 tsp
  • Turmeric powder / Haldi powder - 1/4 tsp
  • Asafoetida / Hing - A pinch
  • Curry leaves / Curry patta - A few
  • Onion / Pyaz - 1 Sliced
  • Carrot / Gajar - 1/2 Julienne
  • Capsicum / Shimla mirch - 1 Slices
  • Green peas / Matar - 1/4 Cup
  • Jaggery powder / Gud - 1 tsp (optional)
  • Roasted peanuts / Mungfali - 1/4 Cup
  • Desiccated coconut powder / Nariyal ka burada - 1 tbsp
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING SAMBHAR POWDER :
  2. Heat ghee in a pan. Add dry red chilli and roast it for 1 minute on low flame.
  3. Then add dry coriander seeds and roast it for 1 to 2 minutes on low to medium flame.
  4. Add chana dal and roast it for 1 minute on low to medium flame.
  5. Now add urad dal, cumin seeds, dry fenugreek seeds, cinnamon stick, black peppercorns, and curry leaves. Mix well.
  6. Roast them for 5 to 8 minutes on low to medium flame till the nice aroma begin to rise. Keep stirring in between.
  7. Once done, turn off the flame and let it cool down. Then transfer it to a grinding jar. Add asafoetida and grind it for a few seconds to prepare its powder.
  8. FOR PREPARING DRY SAMBHAR RICE :
  9. Heat ghee in a pan. Add mustard seeds, turmeric powder, asafoetida, curry leaves, onion, carrot, and capsicum. Mix well.
  10. Saute it for 1 to 2 minutes on medium flame. Add salt and mix well.
  11. Saute it for 2 to 3 minutes on medium flame. Then add green peas and jaggery powder. Mix well.
  12. Now add 1 to 2 tbsp of the prepared sambhar powder and mix well.
  13. Add cooked rice and mix well. Then add roasted peanuts and mix well.
  14. Now add desiccated coconut powder and mix well. Once done, turn off the flame and take it out to a serving plate.
  15. 'Dry Sambhar Rice | Dry Sambar Sadam' is ready to be served.

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