Gongura Pachadi (Sorrel Leaves Chutney)
70 min
FeaturedMedium
Sambar Khichdi
A comforting one-pot meal that combines the richness of sambar with the simplicity of khichdi — perfect for quick lunches or light dinners.
15
Prep (min)
30
Cook (min)
45
Total (min)
Main Ingredients
- ½ cup rice
- ¼ cup toor dal (arhar dal)
- 1 small onion (chopped)
- 1 tomato (chopped)
- 1 cup mixed vegetables (carrot, beans, potato, drumstick)
- 2 tbsp tamarind pulp
Spices
- 1.5 tbsp Rasavita Sambar Powder
- ½ tsp turmeric powder
- Salt to taste
Tempering (Tadka)
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- Few curry leaves
- Pinch of hing (asafoetida)
Optional / Garnish
- 1 tbsp ghee (for finishing)
- Fresh coriander leaves
Instructions
1
Wash & Prep
Wash rice and toor dal together. Soak for 10–15 minutes (optional but recommended).
2
Pressure Cook Base
In a cooker, add: Rice + dal Mixed vegetables Turmeric 3 cups water Pressure cook for 3–4 whistles until soft.
3
Mash Lightly
Once pressure releases, mash slightly. Keep texture semi-thick (not too pasty).
4
Prepare Sambar Flavor
Add to the cooked mixture: Tamarind pulp Rasavita Sambar Powder Salt Add some water if too thick. Simmer for 5–7 minutes.
5
Tempering (Tadka)
Heat oil/ghee in a pan Add: Mustard seeds (let splutter) Cumin seeds Red chilies Curry leaves Hing Pour this over the khichdi.
6
Final Touch
Mix well Add 1 tbsp ghee (optional but recommended) Garnish with coriander leaves
7
Serve Hot With
Papad Pickle Curd
Pro Tips
- 1Add a small piece of jaggery for authentic taste
- 2Use more water if you like softer khichdi
- 3Ghee enhances aroma significantly
Want perfect taste every time?
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