SAMBAR SADHAM

SAMBAR SADHAM:

Ingredients:

 Raw rice- 2 cups

Lentils- 1 cup

Water- 7 ½ cups

Tamarind- a lime size

Fenugreek seeds- 1tsp

Red chillies-4

Coriander seeds-4 tsp

Gram dal [pottukkadalai]-2 tsp

Bengal gram- 2tsp

Poppy seeds- 1tsp

Peppercorns- 10

Asafoetida- a small piece

Mustard seeds- 1tsp

Oil-3tbsp

Ghee- 3 tbsp

Chopped onions-1 cup

Green chillies-4

Chopped tomatoes-4 cups

Small brinjals-4 [finely cut into small pieces]

Big carrot-1 [finely shredded]

Big potato-1 [finely shredded]

Turmeric powder- 1tsp

Chopped coriander leaves- a handful

Curry leaves- 2 springs

Salt to taste

Method:
Wash the raw rice with the lentils, add the water and enough salt  to it and pressure cook this up to 5 to 6 whistles.

Soak the tamarind for half an hour and extract the juice out of it.

Dry fry the fenugreek seeds, red chillies, coriander seeds, pottukkadalai, bengal gram, kuskus, and peppercorn.

In a little oil fry a small piece of asafoetida and powder all these spices.

Heat a kadai and add the oil and the ghee.

Add 1sp mustard seeds and when they splutter add the chopped onions and slit green chillies.

Fry well for a few minutes, add 2 cups of chopped tomatoes and cook for some minutes until the oil floats on the top.

Add the chopped brinjals and fry for a few minutes.

Then add the shredded carrot and potato and fry for a few minutes.

Now add the tamarind extract, turmeric powder and enough salt.

Let it simmer for a few minutes until its raw flavour goes and the gravy thickens. Then add the powder and mix well.

Reduce the fire.

Now add the cooked rice and dhal and mix well.

Add chopped coriander leaves, curry leaves and more ghee.

Mix well and put off the fire