Red Rice with Sambar and Thoran
A wholesome South Indian feast of hearty rice, tangy sambar, and fresh thoran.
⏱️ 75 min🍽️ Serves 1
🔥 550 kcal💪 20g protein🍚 85g carbs🥑 15g fat🌾 10g fibreper serving
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servings
Ingredients
- 🍚1 ½ cup red rice
- 🥣¾ cup toor dal
- 🧅1 onion, chopped
- 🍅1 tomato, chopped
- 🥕½ cup mixed vegetables for sambar (e.g., drumstick, brinjal, pumpkin)
- 🥥½ cup grated coconut
- 🥬2 cup finely chopped cabbage
- 🌰1 tsp mustard seeds
- 🌿1 tsp cumin seeds
- 💛½ tsp turmeric powder
- 🌶️2 tsp sambar powder
- 🌶️½ tsp red chili powder
- 🫙1 tbsp tamarind paste
- 🥥2 tbsp coconut oil
- 🌿 curry leaves
- 🧂 salt, to taste
Pro tips
- Soaking red rice for 30 minutes before cooking can reduce cooking time and yield softer grains.
- For extra flavor in the sambar, temper with a dash of asafoetida along with mustard seeds and curry leaves.
- Adjust the spiciness of the sambar and thoran by varying the amount of chili powder or adding green chilies.
- Any mixed greens or green beans can be substituted for cabbage in the thoran for variety.
Method
- 1Rinse red rice thoroughly and cook in a pressure cooker with 3 cups of water for 3-4 whistles, then let it rest.
- 2Cook toor dal with turmeric powder until soft. Mash lightly and set aside.
- 3For Sambar: Sauté onion, tomato, and mixed vegetables in 1 tbsp coconut oil. Add sambar powder, red chili powder, and tamarind paste with water. Cook until vegetables are tender.
- 4Add cooked dal to the sambar mixture, bring to a boil, and simmer for 5-7 minutes. Season with salt.
- 5For Thoran: Heat 1 tbsp coconut oil, splutter mustard seeds and cumin seeds. Add curry leaves and chopped cabbage.
- 6Sauté cabbage until tender-crisp. Add grated coconut and a pinch of turmeric. Mix well and cook for another 2-3 minutes.
- 7Serve the hot red rice with a generous helping of sambar and the fresh cabbage thoran.