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Preparation Time : 10
Cook Time : 30
Total Time : 40
Rice : 1 n 1/4 cup
Toor dal: 1 cup
Carrots: 1 chopped
Brinjals: 2 chopped
French beans: 1/2 cup chopped
Yellow cucumber: 1 cup chopped
Shallots: 5 to 6
Green chillies: 2
Salt: 1 n 1/2 tsp
Turmeric powder: 1/2 tsp
Oil: 1 tbsp
Asoefitida powder: 1/2 tsp
Coriander leaves: 1 tbsp chopped
For Masala : cumin seeds: 1 tsp
Urad dal: 2 tsp
Chana dal: 2 tsp
Fenugreek seeds: 1/2 tsp
Coriander seeds: 2 tsp
Black pepper corns: 2 tsp
Dry red chilli: 2
Grated coconut: 1/2 cup
Vegetable / coconut Oil: 1 tbsp
For tempering: ghee : 1 tbsp
Curry leaves: 1/4 cup
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry red chilli: 1
Cook rice and dal together in pressure cooker with salt and enough water for 5 to 6 whistles.
Heat oil in a pan, add all the ingredients listed for masala and roast for 2 mins.
Remove from flame and blend it into fine masala powder without adding water.
Heat oil in a kadai, add green chillies, shallots and asoefitida.
Add turmeric powder and mix.
Now add all the chopped veggies along with masala powder and mix well.
Add 2 cups of water and cover and cook for 10 mins till all the veggies get cooked properly.
Soak a lemon size tamarind in little water.
When the veggies get cooked, open the lid and add tamarind pulp and cooked rice and dal and mix well.
Add salt if required and cover and cook for another 5 mins.
Switch off the flame and for tempering, heat a small kadai, add ghee.
Add mustard serds,cumin seeds,curry leaves and dry red chilli and toss for few seconds.
Add this to the sambar sadam and add few chopped coriander leaves.
Keep it covered for 10 mins before serving.
Give it a proper mix and serve.
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