Sambar Sadam, Sambar Rice Recipe

Ingredients

• 1 teaspoon ghee
• 1/2 cup fresh shredded coconut
• 1 1/2 teaspoon coriander seeds
• 1 1/2 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 3 dried red chillies
• 1 teaspoon black pepper
• 1 onion, diced
• 1 tomato, diced
• 2 cups veggies (carrot, beans, chow chow, drumstick)
• gooseberry sized tamarind
• 1/2 cup toor dal
• 1/2 cup raw rice (sona masuri)
• 3 cups water
• 1 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 3 dried red chillies
• 2 sprigs curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoon salt
• 2 tablespoon ghee

Instructions

1. 1

   --- For the Sambar Sadam Masala ---

2. 2

   Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool. Grind the roasted spices to a smooth paste with half a cup of water. Set aside.

3. 3

   --- For boiling veggies ---

4. 4

   Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.

5. 5

   Boil the veggies in a pressure cooker to cook the veggies. Cook the veggies in the cooker for 2 whistles (5-6 minutes) and let the pressure settle in the cooker naturally.

6. 6

   --- Cooking Rice and Dal ---

7. 7

   Soak the dal and rice in water for half an hour. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release. Open the cooker and mash the rice and dal with the back of a ladle. Set aside.

8. 8

   --- Final tempering ---

9. 9

   Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute. Add in the boiled veggie mixture. Let it simmer for 5 minutes more.

10. 10

    Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquidy. The rice mixture will thicken as it cools.

11. 11

    Remove from heat and allow it to cool for atleast 30 minutes before serving.