Sambar rice

l  Sambar rice 

Serves: 04
Preparation Time: 50 Minutes
Difficulty: Moderate

Ingredients

To powder:

• Red chili – 4 no.
• Coriander seeds – 1 table spoon
• Channa dal – 1 table spoon
• Urad dal – 1 table spoon
• Cumin seed – 1 tea spoon
• Methi seeds – 1 table spoon
• Coconut shredded (optional) – ¼ of a medium sized

For rice

• Rice – 3 cups
• Toor dal – 3 cups
• Garlic – 6 clove
• Onion (roughly chopped) – ½ 
• Tomato (roughly chopped) – ½ 
• Green chili (slit) - 2
• Turmeric powder – 1 tea spoon

For Veg masala

• Refined oil – 4 table spoon
• Mustard seeds – 1 tea spoon
• Curry leaf – 1 spring
• Red chili – 2 no
• Green chili (slit) – 2 no.
• Onion (chopped) – ½ 
• Garlic – 4 Clove
• Tomato (Chopped) – 1 no.
• Potato – 1 medium sized
• Drumstick – 1 no.
• Carrot – 2 big sized
• Beans – 50 g
• Green peas (optional) – 50g
• Brinjal (optional) – 4 medium sized
• Ladies finger – 4 no.
• Tamarind – 25 gram
• Salt – as req.
• Coriander leaf – ¼ bunch
• Butter/ ghee (optional) – 3 table spoon
• Asafoetida – 1 tea spoon
• Nuts (optional)

Preparation

• To powder: Dry roast (without oil) all ingredients listed to power and little coarse powder them. (not so powdery or not so coarse)

Cooking (Rice)

• Cook (preferably in pressure cooker) rice, toor dal, garlic, onion, tomato, turmeric powder
• Add extra water to get a wet mashy/sticky consistency

Preparation (For vegetables)

• Cut all vegetables to medium size (cubes)
• Soak tamarind in lukewarm water an prepare extraction

Cooking (Vegetables)

• In a pan over medium flame: 
• Heat oil – temper mustard, curry leaf, red chilli, green chilli
• Add and sauté onion & garlic
• When onion starts turning little brown, add tomato and sauté
• Then add all the vegetables one by one and sauté
• Add powdered ‘samabar masala’* - 1 t.sp of turmeric powder – salt and sauté until it starts sticking to bottom of pan
• Then add tamarind extraction & 1 cup of water – allow to boil once and then simmer in low flame until completely off raw flavour and vegetables are cooked
• Mix cooked rice+dal and vegetable masala
• Heat butter or ghee (if using or oil) and temper 2 red chilli and some curry leaf
• Remove ghee(or oil) from fire 
• Add asafoetida powder when ghee/oil is hot
• Pour in the ghee/oil over rice and mix well
• Sprinkle with chopped coriander leaf

Notes

• When adding vegetables add hard vegetable like potato first & soft vegetable like brinjal last
• If using commercially readymade powder include ½ t.spn of chilli powder and ½ t.spn of coriander powder