1 cup rice
1/3 cup tuvar dhal
marble size tamarind
veg like carrot, potatoes, drumstick, beans
1/2 cup small onion
2 green chillies
1 tomato
1 tsp turmeric
1/4 tsp asafoetida
5 curry leaves
1 -2 tsp raos sambhar powder
To roast and grind to coarse powder
4 dry chillies
1 tbsp chana dal
11/2 tsp coriander seeds
1/4 tsp fenugreek seed
2 tbsp coconut grated
To temper:
1 tbsp oil
1 tsp mustard seeds
pinch asafoetida
Method
Cook rice and dal seperately .
Extract tamarind juice and keep aside.
Heat kadai and roast to golden brown,the ingredients under ‘To roast and grind table’ with a tsp of oil . Roast coconut separately.
Cool down and grind to coarse powder and keep it aside.
Heat a kadai and add oil. When it is hot add mustard seeds and asafoetida .Add curry leaves followed by onion,slit green chillies and fry till the onions start to turn golden.
Add the turmeric,sambar powder,asafoetida and the chopped veggies.
Add the tamarind extract, bring it to boil
When the vegetables get cooked, the ground sambar powder and bring to boil.
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.