Wednesday, July 2, 2014

Millet Sambar Rice - Simple Version

As the name says this is a different kind of sambar rice with any kind of millet.It does not involve making masala powder - done with readily available spices and sambar powder.So easy for "Beginners"

Ingredients
Part 1 - Seasoning and Saute
  • Oil - 1 teaspoon
  • Cumin seeds / jeera - 1 teaspoon
  • Bayleaf - 1
  • Cinnamon stick - little
  • Cloves - 2
  • Elachi / Cardamom - 1
  • Green chillies - 3 or more
  • Onion - 2 nos (finely chopped)
  • Tomato - 2 nos (cubed)
Part 2 - Vegetables
Anything as per your choice
  • Capsicum - 1 no: (chopped)
  • Cabbage - 1/2 cup (chopped)
  • Brinjal - 1 or 2(sliced)
  • Potato - 1 (cubed)
  • Carrot - 1 (diced)
  • Coriander leaves - little
Part 3 - Powders 
  • Sambar Powder - 2 teaspoons
  • Salt - 1 1/2 teaspoon
  • Turmeric - 1/4 teaspoon
  • Water - 4 cups
Part 4 - Millet and Dhal
  • Any millet I used Varagu - 1 cup
  • Toor dhal / Moong dhal - 1/2 cup
Part 5 - Seasoning
  • Ghee - 2 teaspoons
  • Mustard - 1/2 teaspoon
  • Hing - little
  • Curry leaves - little
  • Red chilly - 2 
Method
Step 1 - Saute
  • Heat oil in a kadai and season with jeera, bay leaf, cloves, cardamom and cinnamon stick, green chillies
  • Add onions and saute it with a pinch of salt
  • Put tomatoes and fry it with a pinch of salt
  • Add cabbage and capsicum toss it once
  • Now add other vegetables and put turmeric.Swirl it
  • Put sambar powder and mix well

Step 2 - Millet Sambar Rice
  • Pour water add salt , coriander leaves and allow it boil
  • Once it starts boiling add washed millet and dhal.Mix it once and transfer into a vessel that fits in pressure cooker
  • Pressure cook for 3 whistles

Step 3 - Seasoning / Finishing
  • Heat ghee in a kadai and splutter mustard seeds, fry channa dhal, curry leaves, hing and red chillies.Switch off the stove
  • Add cooked Sambar Rice to this seasonings and mix well

Keep it closed for 5 minutes before serving

Serve hot with Thalitha Vadaam and Kovakkai Fry