Ingredients
Scale
For the Sambar Sadam Masala
- 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
For Boiling Veggies
- 1 onion, diced
- 1 tomato, diced
- 2 cups veggies (carrot, beans, chow chow, drumstick)
- gooseberry sized tamarind
Cooking Rice and Dal
- 1/2 cup toor dal
- 1/2 cup raw rice (sona masuri)
- 3 cups water
For Tempering
- 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
For the Sambar Sadam Masala
- 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.
For boiling veggies
- 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.
- 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.
Cooking Rice and Dal
- 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.
Final tempering
- 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.
- 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.
- Remove from heat and allow it to cool for atleast 30 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: Tamilnadu