Millets /Rice cooked with tamarind, coriander, fenugreek, chillies and toor dal in the instant pot to make this Tamil Nadu style Sambar sadham.
- 1/2 cup Fox tail Millets / Quinoa / Rice
- 1/4 cup Toor dal
- 11/2 cups chopped veggies ( drumstick, eggplant, pumpkin, carrots, squash, potato)
- 1/2 cup peeled pearl onions (Or substitute it with 1/4 red onion chopped finely)
- 1 lime size tamarind soaked in 1 cup hot water
- 1 tomato cut in quarters
- 1 tsp jaggery
- salt to taste
- 21/2 cups water
- 1 tsp store bought sambar powder (optional - can just use the spoce powder you make below)
- 11/2 tsp oil / ghee
- 1 tsp mustard seeds
- 7 to 8 curry leaves
- 1/2 tsp turmeric powder
- 1/8 tsp asafoetida
- 1 tbsp coriander seeds
- 1 tbsp chana dal (kadala paruppu)
- 1/2 tsp fenugreek seeds
- 4 to 5 dried red chillies (use less or more as per spice levels)
- 1 sprig curry leaves (optional)
- 2 tbsp coconut grated (optional)
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Wash the millets and lentils and set it aside.
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Extract the juice from the soaked tamarind. (you will get about 3/4 cup of tamarind water since you soaked them in 1 cup water)
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Now let's make the spice powder. Dry roast the ingredients given under spice powder (except coconut) until the chana dal and coriander seeds turn golden brown and give out a nice aroma. Set it aside.
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If adding coconut, dry roast them until they turn slightly golden. Grind the coconut and the roasted spices to a somewhat coarse powder and set it aside.
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Switch on the saute mode in your instant pot and add the oil/ghee. Add the items under temper and let the mustard seeds splutter.
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Now add the onions, chopped veggies, tomatoes, saute for a minute.
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Add the washed millet (or rice), lentils, juice extracted from the tamarind, 21/2 cups water, salt, store bought sambar powder, 1/2 of the freshly ground spice powder, jaggery and mix well.
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Cook on manual high for 15 minutes. Release pressure naturally. Add the rest of the freshly ground spice powder and mix it with the rice.
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Garnish with chopped coriander leaves. Serve hot with potato sabji or papad.
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Wash the millets and dal and set it aside. Extract the juice from the soaked tamarind. (you will get about 3/4 cup of tamarind water since you soaked them in 1 cup water)
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Now let's make the spice powder. Dry roast the ingredients given under spice powder (except coconut) until the chana dal and coriander seeds turn golden brown and give out a nice aroma. Set it aside.
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If adding coconut, dry roast them until they turn slightly golden. Grind the coconut and the roasted spices to a somewhat coarse powder and set it aside.
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Heat your pressure cooker and add the oil/ghee. Add the items under temper and let the mustard seeds splutter. Then add onions, chopped veggies, tomatoes, saute for a minute.
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Add the washed millet (or rice), lentils, juice extracted from the tamarind, 21/2 cups water, salt, store bought sambar powder, 1/2 of the freshly ground spice powder, jaggery and mix well.
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Cook on medium flame for 3 to 4 whsitles and release pressure naturally. Add the rest of the freshly ground spice powder and mix it with the rice.
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Garnish your Instant pot Millet Sambar Rice with chopped coriander leaves. Serve hot with potato sabji or papad.
- If using tamarind paste, use a tbsp of the paste and dilute it in water so that you get 3 cups of liquid. (no need to add extra water)
- Can substitute millets with white rice / quinoa to cook them in the same settings mentioned. If using brown rice, increase the cook timings accordingly.
- Let the pressure release naturally for the toor dal (lentils) to get cooked properly.
- Substitute the freshly ground spice powder with ready made sambar masala