Sambar Rice With Potato Fry

Sambar Rice Ingredients:

1. 1 cup Basmati Rice
2. 1 cup Toor dal (split pigeon peas)
3. 3 cups mixed vegetables (such as carrots, green beans, bell peppers, and pumpkin)
4. 1 large onion, chopped
5. 4 garlic cloves, minced
6. 1 inch ginger, grated
7. 2 tomatoes, chopped
8. 1 tsp turmeric powder
9. 2 tsp sambar powder
10. Salt, to taste
11. 2 tbsp oil
12. 1 tsp mustard seeds
13. 1 tsp cumin seeds
14. 1 tsp urad dal (split black lentils)
15. 1 tsp chana dal (split yellow peas)
16. 2 dried red chilies
17. 8-10 curry leaves
18. 2 cups water
19. 2 tbsp fresh cilantro, chopped

Instructions:

1. Rinse the rice and lentils separately and soak for about 30 minutes.
2. Heat oil in a heavy-bottomed pan and add mustard seeds. When they start to crackle, add cumin seeds, urad dal, chana dal, and dried red chilies. Fry until the lentils turn golden brown.
3. Add the chopped onion, minced garlic, and grated ginger to the pan. Cook until the onion is soft and translucent.
4. Add the chopped tomatoes and cook until they are soft and mushy.
5. Add the mixed vegetables, turmeric powder, and sambar powder to the pan. Stir well and cook for about 5 minutes.
6. Add the soaked rice and lentils to the pan, along with 2 cups of water and salt. Stir well to combine.
7. Cover the pan and let it cook on medium heat until the rice and lentils are cooked and the water has been absorbed.
8. Stir in the chopped cilantro and serve hot with some pickle and raita on the side.

Potato Fry

Potatoes are one of the most versatile vegetables and pairs well with other vegetables. There can hardly be anyone who does not love potatoes. I cannot do without potatoes and it is a must in my kitchen. Potatoes are lifesavers on busy days to make a quick and delicious side dish or curry for rice and chapathi.

This potato roast is a easy and quick one that I learnt to make during my early days of cooking. Boiled potato cubes are roasted with sambar powder and other spices. The sambar powder imparts a special flavor and aroma to the potatoes. The versatility of the dish is that it pairs well with rice and sambar, rasam, vatha kuzhambu or any South Indian gravy as well as variety rice dishes like tomato rice, lemon rice, raw mango rice, curd rice etc. Let’s see how to make this simple and delicious roast.

Potato Fry Ingredients

1. Potatoes – 3 medium sized
2. Sambar powder – 2 tsp
3. Turmeric powder – 1/4 tsp
4. Asafoetida / Hing – 1/4 tsp
5. Jeera / Cumin powder – 1/4 tsp
6. Red chilly powder – 1/2 tsp
7. Mustard seeds – 1 tsp
8. Split urad dal – 1/2 tsp
9. Curry leaves – 1 sprig
10. Dried red chillies – 2 halved
11. Salt – to taste
12. Oil – 2 tbsp

Potato Fry Instructions

1. Pressure cook the potatoes till soft. Peel and cut them into medium sized cubes.
2. Heat oil in a pan and add mustard seeds. When it splutters add urad dal, red chillies, hing and curry leaves. Fry till dal turns golden.
3. Add the potatoes, salt, turmeric powder, jeera powder, red chilly powder and sambar powder. Combine gently taking care not to break the potatoes.
4. Roast the potatoes in low to medium flame stirring in between till they turn golden, for about 5-8 minutes.

Notes

Do not over cook the potatoes. Also stir them gently to avoid breaking.

Add more red chilly powder for a spicier roast.

Enjoy Sambar Rice With Potato Fry With Your Parents And Child ! ! ! !