Name: Sambar Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup Sona Masuri Rice (Or any other short-grain rice.); 0.75 cup Toor Dal (Also known as split pigeon peas.); 2 cups Mixed Vegetables (Chopped. A mix of carrots, green beans, pumpkin, and drumsticks is traditional.); 0.5 cup Sambar Onions (Also known as pearl onions. If unavailable, use 1 chopped red onion.); 2 pcs Tomato (Medium-sized, finely chopped.); 1 inch Tamarind (Seedless, about the size of a small lime. Or use 1.5 tbsp tamarind paste.); 3 tbsp Sambar Powder (Use a good quality, store-bought or homemade powder.); 0.5 tsp Turmeric Powder; 0.5 tsp Hing (Asafoetida.); 1 tsp Jaggery (Optional, grated. Balances the tangy and spicy flavors.); 1.5 tsp Salt (Adjust to taste.); 7 cups Water (4 cups for cooking rice/dal, 2 for vegetables, and 1 for adjusting consistency.); 2 tbsp Ghee (For tempering. Adds authentic flavor.); 1 tsp Mustard Seeds; 1 tsp Urad Dal (Split and husked black gram.); 2 pcs Dry Red Chilli (Broken into halves.); 10 pcs Curry Leaves (Fresh leaves are best.); 3 tbsp Coriander Leaves (Freshly chopped, for garnish.)

CraftMyMeals

Chettinad Fish Fry Recipe - South Indian Lunch | CraftMyMeals

Instructions

1
Prepare the Chettinad Spice Powder
- In a small, dry pan over low-medium heat, add the dried red chillies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns.
- Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
- Remove the spices from the pan and let them cool completely.
2
Create the Marinade Paste
- Once cooled, transfer the roasted spices to a spice grinder or a small blender jar and grind to a fine powder.
- To the same jar, add the chopped ginger, garlic cloves, turmeric powder, rice flour, lemon juice, and salt.
- Add 1-2 tablespoons of water and grind everything into a thick, smooth paste. The paste should be thick enough to coat the fish without dripping.
3
Marinate the Fish
- Thoroughly wash the fish steaks and pat them completely dry with paper towels. This step is crucial for a crispy result.
- Using a knife, make 2-3 shallow diagonal slits on both sides of each fish steak.
- Generously apply the prepared masala paste all over the fish, ensuring it gets into the slits.
- Cover and let the fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
4
Shallow Fry the Fish
- Heat the vegetable oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
- Once hot, carefully add the curry leaves. They will splutter and release their aroma into the oil.
- Gently place the marinated fish steaks in the pan in a single layer. Avoid overcrowding; fry in batches if necessary.
- Fry for 3-5 minutes on the first side, undisturbed, until a golden-brown, crisp crust forms.
- Carefully flip the steaks and fry for another 3-5 minutes on the other side until cooked through. The fish is done when it's opaque and flakes easily with a fork.
5
Rest and Serve
- Remove the fried fish from the pan and place it on a wire rack to drain any excess oil, which helps maintain its crispiness.
- Serve hot, garnished with fresh onion rings and lemon wedges on the side.

Ingredients

1 cup Sona Masuri Rice (Or any other short-grain rice.)
0.75 cup Toor Dal (Also known as split pigeon peas.)
2 cups Mixed Vegetables (Chopped. A mix of carrots, green beans, pumpkin, and drumsticks is traditional.)
0.5 cup Sambar Onions (Also known as pearl onions. If unavailable, use 1 chopped red onion.)
2 pcs Tomato (Medium-sized, finely chopped.)
1 inch Tamarind (Seedless, about the size of a small lime. Or use 1.5 tbsp tamarind paste.)
3 tbsp Sambar Powder (Use a good quality, store-bought or homemade powder.)
0.5 tsp Turmeric Powder
0.5 tsp Hing (Asafoetida.)
1 tsp Jaggery (Optional, grated. Balances the tangy and spicy flavors.)
1.5 tsp Salt (Adjust to taste.)
7 cups Water (4 cups for cooking rice/dal, 2 for vegetables, and 1 for adjusting consistency.)
2 tbsp Ghee (For tempering. Adds authentic flavor.)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and husked black gram.)
2 pcs Dry Red Chilli (Broken into halves.)
10 pcs Curry Leaves (Fresh leaves are best.)
3 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1
Cook Rice and Dal
- Rinse the rice and toor dal together under running water until the water runs clear. Soak them in water for at least 20-30 minutes.
- Drain the soaked rice and dal and transfer them to a 3-liter or larger pressure cooker.
- Add 4 cups of water, 1/4 tsp of turmeric powder, and a few drops of oil to prevent frothing.
- Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the rice and dal are completely cooked and mushy.
- Allow the pressure to release naturally. Open the cooker and use the back of a ladle or a potato masher to mash the mixture into a creamy, porridge-like consistency. Set aside.
2
Prepare Sambar Vegetables
- While the rice and dal are cooking, soak the tamarind in 1/2 cup of warm water for 15-20 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids. Set the tamarind extract aside.
- In a large, heavy-bottomed pot or kadai, add the mixed vegetables, sambar onions, and chopped tomatoes.
- Add the sambar powder, the remaining 1/4 tsp of turmeric powder, and salt.
- Pour in 2 cups of water. Stir well, bring to a boil, then cover and simmer for 10-12 minutes until the vegetables are tender but not mushy.

Chettinad Fish Fry with Sambar Rice

Nutrition per Serving

Recipes in this Meal

1. Chettinad Fish Fry

Ingredients

2. Sambar Rice

Similar Meals You Might Like

Chicken Chettinad, Malabar Parotta and Onion Raita

Chicken Chettinad, Kerala Appam and Coconut Chutney

Chettinad Chicken Curry with Idli

Eral Varuval with Lemon Rice

Chettinad Chicken Salna with Parotta

Chettinad Mutton Kuzhambu with Parotta

About Chettinad Fish Fry with Sambar Rice

Instructions

Ingredients

Instructions