- Cook rice and dal, extract tamarind juice and keep aside. Heat kadai and add ghee,red chilli,chana dal, Fenugreek, corinader, coconut and blend. Roast coconut separately. Cool down and grind to coarse powder or paste with little water and keep a side. Heat kadai and add oil,cumin, mustard,hing. Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden. Add the tomatoes and fry till soft.Add the tamarind extract,bring to boil. Add the turmeric,sambar powder,asafoetida and the chopped veggies. When the vegetables get cooked,add jaggery,the ground sambar powder and bring to boil. Add the sambar powder gradually while stirring.Add this to the cooked rice. Add the mashed dal and mix well with out mashing the veggies. Add hot water if its too thick. Let the sambar rice be in a loose consistency. After cooled down, it tends to get thick,so let the consistency be according to that.Top with 2 teaspoon ghee and coriander leaves.
Sambar rice
#myrecipe
By Sai Charan
Feb, 14th
561
Servings
4 persons
Cook Time
25 minutes
Ingredients
21
- 23
Ingredients
- Ghee
- Red chilli
- Chana dal
- Corinader
- Fenugreek seeds
- Coconut
- Oil
- Mustard
- Cumin
- Hing
- Sambar powder
- Tamarind
- Rice
- Toor dal
- Veggies
- Onion
- Green chillies
- Tomato
- Turmeric powder
- Corinader
- Curry leaves
- Jaggery
- Salt
