Sambar Rice with Potato Poriyal

Ingredients

• 1.5 cupcooked white rice
• 1 cupready-made sambar (store-bought or leftover)
• 1 piecesmall onion
• 1 piecetomato
• 0.5 tsptamarind paste
• 1 tspsambar powder
• 0.25 tspturmeric powder
• 0.5 tspsalt
• 1 tspoil
• 0.25 tspmustard seeds
• 6 piececurry leaves
• 1 piecemedium potato
• 1 tspoil
• 0.25 tspmustard seeds
• 6 piececurry leaves
• 1 piecedried red chilli
• 0.25 tspturmeric powder
• 0.25 tspsalt
• 0.25 tspred chilli powder

Method

1. 1

   Dice the potato into small cubes and microwave with a splash of water for 4–5 minutes until just cooked through, or boil on the stovetop for 8 minutes — whichever is faster.

2. 2

   While the potato cooks, finely chop the onion and tomato. In a small saucepan, heat 1 tsp oil over medium heat, splutter the mustard seeds, then add curry leaves, onion, and tomato. Sauté for 2–3 minutes until softened.

3. 3

   Add the sambar powder, turmeric, tamarind paste, and salt to the saucepan, stir well, then pour in the ready-made sambar and bring to a gentle simmer for 2 minutes.

4. 4

   Add the cooked rice directly into the sambar and stir everything together until the rice absorbs the sambar and the mixture is thick and well combined — cook on low for 1–2 minutes, then take off the heat.

5. 5

   For the potato poriyal, heat 1 tsp oil in a small pan over medium heat, splutter the mustard seeds, then add the dried red chilli and curry leaves and let them crackle for 30 seconds.

6. 6

   Add the cooked potato cubes, turmeric, red chilli powder, and salt, and toss everything together on medium-high heat for 2 minutes until the potatoes are lightly coated and slightly crisp at the edges.

7. 7

   Serve the sambar rice in a bowl with the potato poriyal on the side — eat immediately while hot.