Sambar Sadam / Sambar Rice

INGREDIENTS:
   Rice - 1 Cup
   Toor dal - 1/2 Cup
   Mixed vegetables - 1 Cup
   Shallots - 1/4 Cup
   Tamarind - 1 Small lemon size
   Tomato - 1
   G.chillies - 1 or 2
   Curry leaves - Few
   Sambar powder - 1 Tsp
   Turmeric - 1/2 Tsp
   Jaggery - 1/2 Tsp
   Coriander leaves - Few
   Salt - As needed

TO ROAST AND GRIND:
   Coriander seeds - 1 Tbsp
   Channa dal - 1 Tbsp
   Urad dal - 1 Tbsp (optional)
   Pepper - 1/2 Tsp (optional)

   Fenugreek - 1/4 Tsp

   R.chillies - 4
   Coconut - 2 Tbsp or 1/8 cup
   Asafoetida - 1/4 Tsp

TO TEMPER:
   Oil- 1 Tbsp
   Ghee - 1 Tbsp
   mustard- 1/2 Tsp
   Cumin - 1/2 Tsp
   Asafoetida - 1/4 Tsp

METHOD:

• Heat a tsp of oil in a pan and roast the items given under 'TO ROAST AND GRIND' one by one except asafoetida and let it cool.
• Grind it with asafoetida to a coarse powder and keep aside.

• Soak tamarind in half cup of water and extract juice and keep aside.
• Pressure cook rice, dal and vegetables with enough water for upto 5 whistles.

• Heat oil and ghee in a pan and temper with the items given under 'TO TEMPER'. Then add Shallots, G.chillies, Curry leaves and saute well.

• Add tomatoes and saute well.
• Then add Tamarind extract, Sambar powder, Turmeric and bring it to boil.

• Then add ground powder, Salt, Jaggery and mix well.
• Add this mixture to the cooked rice & dal and mix well.

• Then allow it to boil for 5 to 10 minutes in low flame or close the cooker and pressure cook for 1 whistle.
• Switch off and add a tsp of ghee and mix well.
• Garnish with coriander leaves and serve hot with papad.

NOTES:

• You can add any vegetables of your choice like carrot, beans, potato, peas etc.
• You can cook the vegetables separately and add it to the sambar before adding rice and dal mixture.