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