Sambar Rice
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Rice – 1 cup
  • Toor dal – ½ cup
  • Tamarind – marble size
  • Drumstick – 1 no
  • Other vegetables , chopped – ½ cup (carrot, potato, brinjal)
  • Shallots – 10 nos
  • Tomato, chopped – 1 no
  • Sambar powder (sakthi) – ½ tbsp
  • Homemade sambar powder – ½ tsp
  • Turmeric powder – ⅛ tsp
  • Asafetida – ¼ tsp
  • Curry leaves – a sprig
  • Cilantro, chopped – 2 tbsp
To roast & grind :
  • Red chillies – 3 nos
  • Channa dal – 1 tbsp
  • Coriander seeds – 1 & ½ tsp
  • Fenugreek seeds – ¼ tsp
  • Grated coconut – 2 tbsp
To temper:
  • Oil – 1 tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – 1 tsp
  • Asafetida – ¼ tsp
Instructions
  1. Cook the rice. Soak tamarind in water and extract the juice.
  2. Soak toor dal in water for an hour and pressure cook for 5 whistles. When done mash it and keep aside.
  3. Heat few drops of oil in a pan and roast the above given ingredients except coconut. Roast until they turn golden brown. Roast coconut separately. Allow them to cool and blend all together to a fine powder.
  4. Heat a pan with a tbsp of oil and temper the given ingredients. Add shallots and curry leaves. Sauté until onions turn translucent.
  5. Add tomatoes and fry till they become soft.
  6. Add the tamarind extract and bring it to boil.
  7. Now add turmeric powder, sambar powders, asafetida and all the vegetables.
  8. When the vegetables are cooked. Sprinkle all the ground sambar powder on top slowly, stirring constantly. Switch off the flame- Do not add sambar powder as aheap as it might form lumps. Sprinkle little by little.
  9. Add the sambar to the cooked rice along with dal and mix well (without breaking the veggies).
  10. Add 2 tbsp of ghee and garnish with cilantro.
  11. Enjoy the hot sambar rice with fryums and pickle! 
Recipe by MyEdibleCravings at https://myediblecravings.com/sambar-rice/