SAMBAR RICE

 

SAMBAR RICE
RICE HAF CUP
WATER 2 CUPS
THOOR DHAL 1/4 CUP
VEGETABLES ASSORTED (BEANS, CARROT, RADDISH, POTATO, BRINJAL ETC) - 1/2 CUP
ONION BIG 1
SMALL ONION HANDFULL
TURMERIC POWDER 1/2 TSP
HING 1 TSP
SALT AS PER TASTE
TOMATO 1 BIG
GARAM MASALA 1/2 TSP
TAMARIND SMALL BALL SOAKED AND JUICE TAKEN 1 AND HALF GLASS

FOR SEASONING:

MUSTARD SEED 1 TSP
FENUGREEK SEED 1 TSP

MASALA FOR THE SAMBAR:-

RED CHILLI 4
DHANIA 1 TSP
BENGAL GRAM DHAL 1/2 TSP
ROASTED CHANNA DHAL 1/2 TSP
FENUGREEK 1/4 TSP
JEERA 1/2 TSP
PEPPER 1/4 TSP
CURRY LEAVES HAND FUL
ROASTED GRATED COCONUT 3 TSP

DRY FRY THE ABOVE INGREDIENTS AND MAKE A COARSE POWDER TO IT ADD TOMATO A LITTLE ONION 1 CLOVE GARAM MASALA , SALT AND GRIND IT TO A SMOOTH PASTE ADDING LITTLE WATER

METHOD:-

PRESSURE COOK THE RICE ALONG WITH DAAL ONION AND HING AND ALL THE ASSORTED VEGETABLES.TAKE KADAI AND ADD 3 TSP OF OIL AND ADD MUSTARD AND FENUGREEK FOR SEASONING TO IT ADD THE SMALL ONION. AND LET IT FRY FOR 1 MINUTES ADD THE TAMARIND JUICE AND BOIL FOR 10 MINUTES NOW ADD THE GROUND MASALA TO THE BOILING TAMARIND WATER AND BOIL FOR 2 MINUTES .TRANSFER THE BOILING MIXTURE TO THE COOKED SOFT FOOD AND MIX WELL ADD A TSP OF HING, CURRY LEAVES AND CORIANDER LEAVES AND  FINALLY ADD 3 TSP OF GHEE . MIX WELL