Learn how to make easy Pressure Cooker Sambar Sadam recipe with step by step pictures. Quick & easy Sambar rice recipe made in pressure cooker!

We all have those days where we look for something simple, something quick but also something comforting and at the same time delicious. Today’s recipe Sambar Sadam is all that and more. Instead of making Sambar and rice separately, I often make one-pot Sambar Rice in my pressure cooker. It is loaded with vegetables, as I usually throw in every vegetable in my fridge (best way to clean up your fridge). The rice and toor dal are cooked to a perfect mash and the ready-to-use sambar powder adds a great flavor to the rice. I serve it with chips, fryums or a simple roast/fry – always turns out to be a winner!

Sambar Rice in Pressure Cooker

Sambar Rice, quite popular in Tamilnadu hotels as Sambar Sadam is a delicious concoction of rice, dal and mixed vegetables. If you are wondering how is it different from the Karnataka special Bisibelebath, in this recipe we add everything together in one shot into a pressure cooker, cook everything to a mash and then temper it. There is no need for making a special spice blend or roasting pulses, as we use sambar powder there by saving time & effort. As it made in pressure cooker, it just takes 30mins to make it from scratch.

The one stand-out when it comes to my Sambar rice - I usually temper mustard seeds, cumin seeds, fresh curry leaves, asafoetida in ghee instead of oil. Also, I add finely chopped onions or shallots and fry them to a golden-brown color. It adds to both the texture and taste of the rice.

Tips & Important Notes to Make Perfect Sambar Sadam

This recipe is beginner friendly and there is no way to mess this up even if you are new to cooking. If you have a pressure cooker, it cuts down the effort in half and you can relax while you let the cooker work for you.

To enable faster cooking of rice and dal, I usually wash and soak it for sometime while I chop the vegetables. It is not mandatory, but helps for sure.
Sambar rice tastes the best when there are vegetables added. I usually add pumpkin, carrots, broad beans, brinjal, radish, turnip and even potatoes or green peas at times. I don’t usually add drumstick as it could get overcooked easily.
It is better to always fry the rice and dal mixture along with the vegetables and sambar powder until there is no moisture. This again would help in faster cooking comparatively.
Once the rice and dal are cooked, mash everything gently such that the vegetables are not entirely mashed. If required, add a cup of water to adjust the consistency. The rice tends to tighten on cooling down. Reheat with some water as needed before serving.
Using ghee to temper the rice adds to the taste, do try it for sure.

Serving Suggestions

Pressure cooker Sambar Rice goes well with just about any simple side dish. It should be served piping hot with a dollop of ghee on top. You could serve it with any of the below side dishes

Sambar Sadam Recipe with Step by Step Pictures

First wash and set aside 1 cup raw rice & ½ cup toor dal. In a pressure cooker heat 1 teaspoon oil and add 1 large onion chopped along with 1 medium tomato chopped and 5-6 garlic cloves. Fry for 3-4 mins.

Next add 1 cup chopped mixed vegetables. Fry for a couple of minutes.

Add 2 teaspoon sambar powder, ¼ teaspoon turmeric powder, ¼ teaspoon asafoetida, few fresh curry leaves. Fry for a couple of minutes until there is no raw smell from powders.

Now add washed rice and dal.

Fry for 3-4 mins on low flame.

Add 4 cups water along with salt as needed.

Next add 1 teaspoon thick tamarind extract. Mix well.

Pressure cook for 5-6 whistles on medium flame. The rice and dal should be cooked well without any water remaining.

Gently mash the rice and dal.

Meanwhile in a small pan heat 2 teaspoon ghee/oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon asafoetida and few fresh curry leaves. As they begin to crackle, add 6-8 shallots finely chopped.

Fry until the shallots are golden brown. Remove from heat.

If the rice tightens or becomes thick, add ¼ to ½ cup water and mix well.

Add 2-3 stalks of fresh coriander leaves roughly torn. Mix well.

Finally add the prepared tempering.

Serve hot immediately with a dollop of ghee on top along with any side dish of your choice from chips, fry or roast or fryums.

Recipe Notes

Check out Sambar powder recipe.
Adjust the amount of sambar powder depending on spice preference.
Any choice of vegetables can be added based on preference and availability.

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