Sambar Sadham - Sambar Rice - Rice prepared with Dals and Vegetables

Sambar sadham (rice) is a quick, healthy meal which can prepared easily within 30 minutes. This sambar sadham is usually prepared with fresh vegetables, rice, dal and flavoured with freshly grounded sambar powder. Sambar sadham is a popular food in many restaurants and temples. It is also a great food for a family get together.When combining any dals with rice, you can get a protein packed dish for your lunch. Plus, we add vegetables for fibre and ghee for fat, which will give you a healthy dish for your whole family.


Sambar Sadham - Sambar Rice - Rice prepared with Dals and Vegetables - Sambar sadham (rice) is a quick, healthy meal which can prepared easily within 30 minutes. This sambar sadham is usually prepared with fresh vegetables, rice, dal and flavoured with freshly grounded sambar powder. Sambar sadham is a popular food in many restaurants and temples. It is also a great food for a family get together.When combining any dals with rice, you can get a protein packed dish for your lunch. Plus, we add vegetables for fibre and ghee for fat, which will give you a healthy dish for your whole family.

How to cook the rice

For the sambar sadham recipe, I recommend boiled rice and toor dal. If you are replacing the rice with millets, you can use moong dal instead of toor dal as it gets cooked easily with the  millets. The ratio is for 1 cup of rice add 1/2 cup of toor dal. We have to add 3 to 4 measures of water to cook the rice softly.

How to prepare the gravy

This is the most important step in this dish. I like to prepare the gravy with fresh homemade sambar powder, small onions and fresh vegetables. For those who are new to cooking, prepare this step with proper measurements. Because if the gravy becomes thick with more masalas, the rice will be mushy. For me, a perfect sambar sadham shouldn't be too firm. The rice should be gummy, not watery which will be the perfect consistency. The vegetables must be cooked in a good amount of water and then the grounded sambar powder are added to it. Then the cooked rice and dal are added to the gravy and mixed well. You have to temper the rice with mustard, urid dal, curry leaves and cashew nuts in a good amount of ghee. Sprinkle a little asafoetida powder and fresh coriander leaves on top of the rice. Enjoy the Sambar Sadham hot, with appalam and pickle.

Check out my other similar rice dishes



Paal Kozhukattai - Milk Kozhukattai - Rice Dumplings in Milk

Paal Kozhukattai - our family favourite evening dessert. Paal Kozhukattai is an easy dessert made with just 4 ingredients. This paal kozhukattai is made with rice flour and then cooked in the milk. The kozhukattais are then sweetened with sugar and to add some extra flavours grated coconuts and a teaspoon of cardamom powder are added. So good when it's served hot.

Paal Kozhukattai - Milk Kozhukattai - Rice Dumplings in Milk- Paal Kozhukattai - our family favourite evening dessert. Paal Kozhukattai is an easy dessert made with just 4 ingredients. This paal kozhukattai is made with rice flour and then cooked in the milk. The kozhukattais are then sweetened with sugar and to add some extra flavours grated coconuts and a teaspoon of cardamom powder are added. So good when it's served hot.

To make this kozhukattai you will need rice flour, fresh grated coconuts, milk and cardamom powder. All the ingredients are easily available in your kitchen and definitely it will be your favourite evening tiffin. I suggest using idiyappam rice flour for this kozhukattai because the plain rice flour won't taste good for this dish. If you have homemade idiyappam then it will be the best option. The rice flour is kneaded with a warm water and then you have to prepare mini oblong shaped balls. This is the only difficult work in this dish, because you have to prepare very small balls with patience. Because if you prepare big big balls it will take more time to cook and it will be hard. Once your kozhukattais are prepared, you have to cook these balls in the milk. And the final step, is you have to add the required sugar and freshly grated coconuts. If you like to add any flavours to this dish, I suggest to sprinkle cardamom powder. Now let's see how to prepare Paal Kozhukattai with step by step photos.


Check out my other Kozhukattai recipes



Vendhaya Milagai - Green Chilly Pickle - Sauted Chillies in Fenugreek Powder

Vendhaya Milagai is a flavourful pickle for your idly and dosa. It is prepared with green chillies, roasted fenugreek powder, asafoetida powder and salt.

Vendhaya Milagai is a flavourful pickle for your idly and dosa. It is prepared with green chillies, roasted fenugreek powder, asafoetida powder and salt.

You won't believe how simple is this pickle to make. To make vendhaya milagai, you will need the small and fat green chillies which we use for more milagai. This variety chilly gives a nice flavour to the dish and it is less spicy after sauteing. This time I can't get those green chillies, so replaced with regular green chillies.The main ingredient in this dish is the fenugreek. You have to roast the fenugreek until it gives you a nice aroma and then you have to powder it along with the roasted asafoetida and salt. This homemade roasted fenugreek mixture will give a very authentic taste to this dish. You have to keep this fenugreek mixture in each of the green chillies with a spoon. Then the mixed green chillies are sauted in a teaspoon of oil for a few minutes on low heat.Our dish is ready within 10 minutes.This pickle lasts for 15 days if stored in the refrigerator. When serving, add 2 to 3 teaspoons of gingely oil over the chillies and serve it with idli or dosas.



Adai Pradaman - Adai Payasam - Kerala style Adai Pradaman with jaggery and coconut milk

Adai Pradaman is a rich and delicious dessert prepared with rice adai, jaggery and coconut milk. This payasam is a perfect dessert for special occasions and special festivals. I like the combination of rice adai with jaggery and coconut milk. If you like jaggery based desserts, I'm confident that you will love this payasam. My favourite way to enjoy this payasam is to eat it in the plantain leaf with small pieces of bananas.

Adai Pradaman - Adai Payasam - Kerala style Adai Pradaman with jaggery and coconut milk - Adai Pradaman is a rich and delicious dessert prepared with rice adai, jaggery and coconut milk. This payasam is a perfect dessert for special occasions and special festivals. I like the combination of rice adai with jaggery and coconut milk. If you like jaggery based desserts, I'm confident that you will love this payasam. My favourite way to enjoy this payasam is to eat it in the plantain leaf with small pieces of bananas. To make adai pradaman, you will need rice adai, jaggery, coconut, ghee and cashew nuts. I bought this rice adai from Kottayam in Kerala. This adai is different from the tiny palada which is available in supermarkets. This rice adai looks like crushed pappads. I  strongly suggest to use pagu jaggery for this payasam which gives you the perfect taste and colour to the dish

To make adai pradaman, you will need rice adai, jaggery, coconut, ghee and cashew nuts. I bought this rice adai from Kottayam in Kerala. This adai is different from the tiny palada which is available in supermarkets. This rice adai looks like crushed pappads. I  strongly suggest to use pagu jaggery for this payasam which gives you the perfect taste and colour to the dish. As I said in my previous payasam recipes, I recommend to extract coconut milk with freshly grated coconuts.  If you are using canned coconut milk, dilute the milk with water and then add it according to your taste.


The first step is cooking the rice adais perfectly. This simple step adds beauty and taste to this recipe. Because if the adais are not cooked well, the adais will be chewy after adding it in the jaggery syrup. If the adais are overcooked, then it will turn mushy after adding it in the jaggery syrup and won't looks good. This method requires a little patience and prepare it carefully with little attention. If there is any instructions on the  package, then follow it and cook  the adais. Keep an eye on the adais when it starts to boil. After it reaches boiling, it begins to cook fast. Then the adais are transfered to a bowl of cold water. Always taste the adais before draining to make sure the texture is right. If you have cooked the rice adais perfectly, all the remaining procedures are similar as we prepare for other payasams. Now we will see the recipe in detail with step by step instructions.

Similar recipes