Tuesday, July 10, 2012

Sambar Rice

An authentic "South Indian Main Course"

Ingredients
Cooker
  • Rice - 1 cup
  • Toor Dhal - 3/4 cup
  • Water - 5 cups
  • Turmeric - 1/4 teaspoon
  • Chopped Vegetables - 3 cups consisting of carrot,beans, radish, yellow pumpkin, capsicum, peas
Frying and Grinding
  • Red chillies – 2 to 3
  • Coriander Seeds – 1 tablespoon
  • Bengal gram Dhal – 2 tablespoons
  • Urad Dhall - 3/4 tablespoons
  • Methi seeds - 3/4 teaspoon
  • Hing - little
  • Oil - very little
  • Coconut gratings – 2 tablespoons
Others
  • Oil - 1 teaspoon
  • Small onions - handful
  • Tamarind extract - taken from small lemon sized ball
  • Sambar Powder - 2 teaspoons
  • Salt - 1 teaspoon
Seasoning
  • Ghee - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Curry leaves - little
  • Hing - a pinch

Method
Part 1
  • Wash rice and dhal thoroughly.Add water and turmeric.Pressure cook for 5 whistles
  • Also pressure cook the vegetables mentioned with very little water.
  • Keep it aside
Part 2
  • Heat little oil.Fry the items giving under "Frying and Grinding" (except coconut)
  • Make sure to fry coriander seeds at last
  • Cool for sometime and while grinding add coconut.Do not add water
Part 3
  • Heat oil.Saute small onions for sometime
  • Pour in tamarind extract.Dissolve sambar powder in little water and add it.Boil well till the raw smell goes off
  • Add boiled vegetables .Swirl it once.Put salt and mix well
Part 4
  • Now add the mashed rice and dhal mixture
  • Lower the stove and blend it well.
  • Add the powder (made in part 2) and mix well
  • Switch off the stove
Part 5
  • Heat ghee.Splutter mustard seeds
  • Add hing and curry leaves
  • Pour it over the cooked samabar rice

Keep it closed for 5 minutes

Serve with Brinjal Fry / Potato Fry and pappads