Sambhar Rice - Traditional tamizh Delicacy

The below measurement serves three

Ingredients:

1. Rice - 200 gms
2. Thoor dhal - 100 gms
3. Tamarind - size of a small lemon
4. Carrots - sliced- 1/2 cup
5. Beans - sliced- 1/2 cup
6. Brinjal cubed - 1/2 cup
7. Lady's Finger - chopped - 1/2 cup
8. Onion - small - sliced
9. Tomato - cubed- 1 small
10. Curry leaves - 2 sprigs
11. Green chilli - 2 nos - slit
12. Mustard seeds - 1/2 tbsp
13. Fenugreek seeds - 1/2 tbsp
14. Turmeric powder - 1/2 tbsp
15. Chilli powder - 1/2 tbsp
16. Sambhar Masala - 3 tbsp
17. Salt - as required.
18. Hing - 1 tsp
19. 2-3 tbsp of oil
20. 1 tbsp Ghee.

Method:

1. Cook the rice. softer than usual. A couple of whistles extra would do.
2. Cook the dhal well for about 5-8 whistles
3. Put the ball of taamrind in hot water and allow it to rest.
4.Heat about 2 tbsp of oil in a pan. Once hot, add mustard seeds and allow it to splutter.

5. Tear the curry leaves roughly and add it to oil. Along with it add green chillies, fenugreek seeds.

Make sure the temp of oil is low while adding fenugreek seeds, it might burn and taste bitter.

6. Fry for a minute and add Oinion

7. The onions must sweat out a little. you can cover and cook. it might take about 5 -7 minutes. Add salt for faster cooking.

8. Once the onions cook as shown above, add Lady's finger, brinjal and tomatoes. 

9. Saute them for about 5 minutes. These vegetables do not require steaming, so I added before to stir fry them.

10. Once it gets cooked as shown above, add the veggies that need steaming.

11. Cover and cook for a couple of minutes. Add the salt required for the veggies.

12. Add about 150 gms of water to the vegetables. Cover and cook them for 5 minutes. Take the lid off and cook until the added water dries out a little. By this time the vegetables would be par boiled.

13. Add 250 gms of tamarind extarct( squeeze the tamarind ball in the water in which we soaked initally, pass it through a strainer)

14. Add Turmeric, chilli powder, Salt and Hing.

15. Cover and cook for a good 12 minutes, until the raw smell of the tamarind goes off.

16. Add the cooked Dhal.

17. Mix well. Add the sambhar Masala powder.

18. Mix well and allow it to boil for 3-5 minutes.

19. Add coriander leaves. This completes the sambhar which could be used for Rice, idli, Dosai etc..

20. Mash the cooked rice well. Make sure there are very less or no lumps. Once added to Sambhar breaking the Lumps will be a tedious Job.

Add the Rice little by little to the Sambhar. Mix well.

21. Add a table spoon of Ghee on Top and Serve hot.