Garudan Samba Arisi Sambhar Sadham

Garudan Samba Arisi Sambhar Sadham:

Here goes the recipe of Garudan Samba Arisi Sambhar Sadham with the authentic recipe from my mother. You would love this recipe because you would never want to reach restaurants for such yummy recipes. The recipe is extra nutritious because the rice used here is our own parambariya/traditional Garudan Sambe Rice. With all our movements outside TamilNadu, the greatest thing which we have been missing was the nutrition-rich traditional variants of rice.

Garudan Samba Arisi Sambhar Sadham

After having moved to Chennai we found an amazing source for all the traditional varieties of rice.  From now on KitchenKathukutty will be sharing all traditional rice recipes on a regular basis. Will you be interested in them? Let me know the recipes you would like to have. You can source from Organic Positive here or buy them from Kadaiveedhi shop by clicking here.

About Garudan Samba Rice:

The name comes from the analogy of the rice to that of Eagle. The brown ring in the rice is compared to the Eagles neck rings and hence the name. The rice is rich in antioxidants and phytochemicals. Garudan samba rice is a natural immune booster. You can use this in your Tiffin items and also in preparing variety rice. The rice has unique taste, flavour and high in fibre. 1/2 cup yields the same quantity as that of 1 cup of usual rice when you open cook. The starch water removed also has a good taste and is loaded with nutrients.

The rice is very special because of its anti-ageing properties and the best part is you wouldn’t find difference from the regular rice. Making a healthy switch is very much possible and it fits in almost all recipes. Stay tuned for more recipes with our own native special traditional recipes.

Garudan Samba Arisi Sambhar Sadham

Try this recipe once and you will never go back. The taste is unmatchable

Serves 2-3

Ingredients:

• Garudan Samba Rice-1 cup
• Toor dhal-1/3 cup
• Shallots-10
• Onion -1
• Vegetables -1.5 cups
• Tomato-1
• Tamarind extract -1/2 cup
• Salt-Taste
• Oil-1 tbsp

To Temper/Garnish:

• Ghee-1/2 tbsp
• Red Chilly-1
• Mustard seeds-1/4 tsp
• Urad dhal-1/4 tsp
• Coriander leaves-Handful
• Curry leaves-A spring

To dry roast and grind:

• Coriander seeds-1/2 tsp
• Gram dhal-1/2 tsp
• Cumin seeds-1/2 tsp
• Red Chilly-2
• Coconut-2 tbsp
• Fenugreek-3 (Roast at the end separately)

 

Vegetables used- Carrot, beans, potato, yam, colocasia, raw banana, brinjal, raw mango, broad beans, cluster beans.

 

Procedure:

1.Soak the rice overnight and pressure cook the rice next day morning with 2 1/4 cups of water for 5 whistles. ( The rice gives more quantity and we don’t need grainy rice for the recipe. Hence this ratio. Otherwise, you can open cook and drain).

2. Pressure cook the dal and mash it well.

3. Wash and chop the vegetables and keep them ready.

4. In a pan dry roast coriander seeds, gram dhal, cumin seeds and red chilly. Take them and let them cool. Now dry roast fenugreek and take them out. Finally, dry roast coconut and add this to them. Let everything cool down and finely grind them into a powder.

5. In a pressure cooker add oil and saute onions and all vegetables by adding one by one. Add turmeric powder, hing and pressure cook this with 2 cups of water for two whistles.

6. When the pressure is released add the ground powder, tamarind extract mix well and give a quick boil. When the vegetables are well cooked and the tamarind smell has vanished, add mashed dhal. There must be some water extra at this stage. If not, please add a half cup of water.

7. Finally, add the garudan samba rice and mix them well together and wait for one quick boil and switch off the gas stove.  The rice at this stage has to be slightly semi solid. ( Flowing from ladle)

8. Drizzle some ghee and add the tempering. The nutritious and yummy sambhar rice is ready to serve.

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P.S:

I soaked the rice previous night and that is a reason that quantity was more than usual.

To get the right measurements suitable for your family, please try out the traditional rice once and fix on the measurement.

You can adjust the quantity of vegetables as per your taste.

Feel free to change the amount of spices as per your taste buds.

You may try the same with the old recipe version too

The process might be long but the taste will be no lesser than what you have from restaurants.

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Please do not forget to stay tuned with me by liking my Facebook page here or follow me on Twitter or Pinterest or Instagram or join my exclusive women group here. You can also receive all my recipes in your mailbox by providing your mail id here. Do share this with your kith and kin. If you have a picture of a recipe tried from my blog kindly share with me. I shall share them on my page