Tamil Brahmin Sambar Rice
Steamed rice mixed with traditional sambar — toor dal with drumstick, brinjal, and sambar powder. Tamil Brahmin everyday lunch.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Brinjal — 100 g (chopped)
- Tamarind — 15 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- Sambar Powder — 2 tbsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Toor Dal — 100 g (whole)
- Drumstick — 100 g (chopped)
- salt (optional) (whole)
- rice — 250 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the rice and toor dal together, then pressure cook with 3 cups water and turmeric powder for 3 to 4 whistles until soft and mushy. Mash well and keep aside.
- Chop the brinjal into cubes and cut the drumstick into 2-inch pieces. Soak the tamarind in warm water and extract a thick tamarind pulp.
- In a heavy pot, add the tamarind pulp, brinjal, drumstick, sambar powder, coriander powder, red chilli powder and salt. Add enough water to cover the vegetables and simmer until the vegetables turn soft and the raw smell of tamarind goes away.
- Add the mashed rice-dal mixture into the simmering tamarind gravy and mix well, adding water as needed to get a thick, pouring sambar-rice consistency. Let it simmer for 5 to 6 minutes so the flavours blend.
- Heat the coconut oil in a small pan for tempering and pour it over the simmering sambar rice, letting it sizzle in.
- Simmer everything together for another 2 to 3 minutes on low flame, adjusting salt and consistency with a splash of hot water if it turns too thick.
- Garnish with chopped coriander leaves and serve the sambar rice hot, mixed together like a one-pot Tamil Brahmin style meal.
Common questions
- How many calories in one plate of Tamil Brahmin Sambar Rice?
- 237 kcal per plate.
- How much cooking time?
- 50 min — 20 min prep, 30 min cooking.