Seeraga Samba, is a long duration aromatic rice traditionally grown in Tamil Nadu. It derives its name because the small white ovular fine grains resemble seeds of Seeragam/Jeera/Cumin and it is mostly cultivated in the Samba season (August to January). The grains are much smaller than other varieties and when cooked is less ‘fluffy’ and loose in texture with a starchy/corny flavor. The rice is easy to cook, delicious taste and aromatic, rich in vitamins with a high caloric value. Traditionally used in the preparation of biriyani and preparation of rice items – Lemon rice, Tamarind rice, Tomato rice, etc.
Recipe with Seeraga Samba
1. Seeraga Samba – 1 Kg
2. Ghee – 150 gm
3. Desired vegetables – ¼ cup each
4. Salt for taste
5. Clove, Cardamom & other spices
6. Ginger Garlic paste - 8 spoons
7. Cashew nut – 15 nos.
8. Onion – 3 nos.
9. Green chilli – 6 nos.
10. Curry leaves
1. Soak rice for ½ an hour.
2. Cook 1 1kg of rice & keep it aside
3. Cook the vegetables in a pan with ghee and add little bit of salt & keep aside
4. Heat ghee & sauté ginger garlic paste, chopped onions, cashew, curry leaves, green chilli. Add the cooked vegetables, salt to taste & cooked rice.
5. Serve hot
As salt is used to cook vegetables, take care when you add again with rice. Rice to water ratio is 1:2. Cabbage, Beans, Peas, Carrot, Cauliflower & Capsicum can be used. Generally hand broken rice takes more time to cook than the polished rice. That's why it should be soaked in water before we cook.
Seeraga Samba Puttu
1. Seeraga Samba rice – 1 cup
2. Sugar – ¼ cup
3. Ghee – 2 spoons
4. Cardamom powder – ¼ teaspoon
5. Pinch of salt
6. Fried cashews
1. Fry seeraga samba rice till it turns red in a pan; grind it in a mixie as nice as rava. Add a pinch of salt & water and mix it well. Steam cook it.
2. Mix Sugar & water & boil it to a stage where it comes to a particular stage add the steam cooked rice rava, cardamom powder, ghee, cashews & mix it well.
1. Seeraga samba rice – 4 cups
2. Cooking oil – 1 spoon
3. Coconut oil – 2 table spoon
4. Ghee – 3 spoons
5. Onion – 4 nos.
6. Cardamom, clove & other spices powder – ½ spoon
7. Mint leaves – ½ cup
8. Coriander leaves – ½ cup
9. Green chilli – 4 nos.
10. Small onion paste – ¼ cup
11. Tomato – 8 nos
12. Chilli powder – 1 spoon
13. Curd – ¼ cup
14. Ginger garlic paste – 5 spoon
15. Lemon – 2 nos
16. Salt to taste
1. Heat ghee/cooking oil/coconut oil in a pan & add chopped onions
2. Sauté with ginger garlic paste
3. Add coriander leaves & green chillies
4. Add small onion paste, chopped tomato, chilli powder, curd & sauté till oil leaves the cooking mixture
5. Add water in 1:2 ratios of rice
6. Add seeraga samba rice & cook it
7. When water starts to absorb add lemon juice.
8. Serve hot.