Samba Sadham is a rice dish flavored with pepper and cumin seeds. The fact that this is offered as “prasadam” at the famous Chidambaram Natraja temple makes this a very special offering today on the occasion of Mahashivrathiri.
We moved into our new house in October, and the whole moving and settling-in phase took away all the time from my hand. I sorely missed food blogging. Super happy to be back at foodnmoi, cooking, clicking and blogging.
I made Samba Sadham as an offering to Mahadev today. Samba Sadham is an extremely simple yet flavorful rice dish. This dish is made using “seeraga samba” rice variety. The tiny-grained seeraga samba gets its name from its resemblance to cumin, which is known as seeragam or seera in Tamil Nadu. This is an aromatic rice and lends a beautiful fragrance to this dish.
As a first step, wash and soak 1 cup of seeraga samba rice in water for an hour. The soaking helps the rice to fluff-up beautifully. If you do not have an hour in hand, soak the rice in warm water for 30 minutes. While the rice is soaking, we can prepare the pepper and cumin powders. Now, by all means, feel free to use ready made spice powders. I am a sucker for freshly ground spice powders. Love the burst of flavors that fresh spices lend to the recipe.
In a pan, dry roast 2 teaspoons for whole black pepper for a couple of minutes. Once done, switch off the flame and add 2 teaspoons of cumin powder and roast it in the retained heat for couple of minutes. Once cool, grind to a coarse powder and set aside.
Now drain the rice and add it to a small vessel – an inner vessel you can use in a 2 or 3 liter pressure cooker., To the soaked rice add the ground pepper-cumin powder (reserve 1/2 teaspoon for later), 1 teaspoon of salt and 1 cup of water. Place the vessel in a pressure cooker, add 1 cup of water outside the vessel – base of the cooker.
Cook on medium-high heat for 3 whistles. Switch off and let the pressure settle.
In the meanwhile, in a pan, heat 3 teaspoons of ghee and fry 4-5 cashews and curry leaves. Switch off pan and add 1/2 teaspoon of the pepper-cumin powder. Immediately add it to the cooked rice.
Just like a tadka.
Gently fluff up the rice and serve.