For sambar powder: In a pan add oil and add bengal gram/pachi senaga pappu, coriander seeds,peppercons, cloves, urad dal/minapappu, dried red chilly, cinnamon, dried coconut and roast them
Let it cool to room temperature and grind into coarse powder add salt to it, now coock rice and daal/kandi pappu separately and keep a side
In other bowl add all vegetables mentioned above and cook them
When they are 75% done add boiled daal, tamarind extract, salt sambar powder and let sambar cook jaggery is optional here
When sambar is done add red chilly powder and later add boiled rice and cook until it thickens
Later add tempering, In a ghee add urad dal, mustard seeds, dry red chilly, curry leaves after they splatter add to sambar rice
Garnish with coriander and serve hot
